Wednesday, June 13, 2007

Palak Paneer

Jer, Here is your palak paneer (spinach with curd cheese) recipe from "50 great curries of india".
Serves 2
3/4 pint milk
1/2 cup live yogurt (don't know what "live" means)
salt
2 teaspoons lime or lemon juice
9oz fresh spinach
2 green chiles
1/2 teaspoon chopped ginger
2 tablespoons oil
a pinch of fenugreek seeds
1 onion, chopped
1 clove garlic, chopped
1/4 teaspoon cumin seeds
2 tomatoes, pureed

Bring milk to boiling point, add live yogurt with a pinch of salt and citrus juice. Boil for 7-10 min. The milk will separate. Remove from heat and cool.
Strain milk solids, allowing the whey to remain in the bowl. Keep the milk solids in contact with the whey until cooking time. When ready to use, press down the solids to squeeze the moisture out, or use a cheesecloth. You will get about 4 oz of paneer or curd cheese.
Cook spinach with chiles, ginger and a pinch of salt and a sprinkle of water. When cool, puree.
Heat oil and fry fenugreek seeds for 30 secs. Add onion and fry until lightly browned. Add garlic and cumin and then tomatoes. Fry for 5 min.
When liquid from tomatoes has evaporated, add the paneer and stir gently. Add the pureed spinach and cook for a couple of min. It is ready to serve.

2 Comments:

Anonymous Rachy said...

I've been away from your blog for too long! Palak Paneer on Cooking Diaries?! Mi favorite Indian dish!! Though, I'll have to wait for my Ate to show me how to prepare it before I try it myself--my Ate runs a great personal culinary academy just for me, hehe =)!

(I believe 'tis time Elainie and family visit the Bay Area!!)

19 June, 2007 02:24  
Blogger Jer said...

Awesome! Thanks so much Elaine. Like Rachy said, this is her favorite Indian dish and I've wanted a recipe to make it for her. Will need to try it very soon. Thank you so much.

19 June, 2007 18:44  

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