Palak Paneer..an Indian spinach dish?

I hadn't had it in years

yummmy

Love it. One of my favorite comfort foods.

We just bought an Indian cuisine cookbook. Alot of recipes look good, but have ingredients we have never heard of.

Is this hard to make?

Indian Feather

or

Indian dot ???

Polock Paneer???

What....is this like a spinach pierogie??

It's kind of like creamed spinach with cubes of this Indian cheese in it. Very freakin tasty.

I don't know how to make it

I buy it from Trader Joe's

been wanting spinach lately

it has a slight from green chili

hoyodude- do you make it yourself?

I haven't tried to make it myself yet as we have a couple of great Indian joints nearby that make it very well. I do plan to though as I have a good recipe and access to all the ingredients. It looks like it would be fun to make.

Check it out:

Palak Paneer

1 hour | 30 min prep

SERVES 4 -6

* 4 bunches spinach (Palak)

* panir (made from 1 litre milk)

* 2 tablespoons butter

* 2 medium onions

* 1 1/2 tablespoons dhaniya powder (corriander powder)

* 1 1/2 tablespoons red chili powder

* 1/2 teaspoon jeera powder (powdered cumin seeds)

* 10 cashews

* 2 teaspoons poppy seeds

* 2 tomatoes

* 1/4 teaspoon turmeric powder

* 1/2 cup curds

* salt

* 1 teaspoon sugar

* cinnamon

* clove

* black pepper

1. Cut paneer into cubes.

2. Set aside.

3. Wash and chop palak finely.

4. Cut onions into small pieces.

5. Cut tomatoes into 2 inch cubes.

6. Heat a little butter.

7. Fry palak till it shrinks.

8. Allow to cool.

9. Grind to a smooth paste.

10. Grind cashews and poppy seeds together to a smooth paste.

11. Fry all the spices in little ghee and then powder.

12. Heat rest of the butter with little oil and fry onions till crisp and golden.

13. Add dhania powder, jeera powder(cumin powder), chilli powder and then tomatoes.

14. Stir for a minute.

15. Add whipped curds.

16. Cook on reduced flame till oil floats on top.

17. Add salt, sugar, ground palak leaves, turmeric powder and cook for a few minutes.

18. Mix cashew-poppy paste and pour just enough water required for the gravy.

19. Cook on medium flame till gravy becomes thick.

20. Add paneer pieces.

21. Remove from heat.

22. Sprinkle garam masala powder.

23. Serve hot with finely cut onions and lime.

Damn all that work !

dang hoyodude...if only I had your dedication

i buy it in a pouch for 2.99 ahahhahaha

Work? That ain't work! Hell, I call that FUN!

yes, I'd agree it's fun to cook

I think Dad still has spinach in the garden...I'll give it a shot...should be able to find everything

I just rush, get distracted, and often burn stuff

kinda sad when your 3 yr. old doesn't even look up from what he's doing to say: Mom, don't burn our food okay? It's cooking. LOL er maybe 😞 I try

Is that recipe written in English?

Never heard of that dish.

ahahhahah

yeah...kinda like enchilada and burrito are in English, probuilt LOL

It's a dish from India

and yummy

Oh, just great.

Now I have to find an Indian restaurant...

or a Trader Joe's, neo!

Is this anything like Polock panocha? X :~)

RE #12

You might have a hard time finding paneer, although it's really easy to make.

All you need is whole milk and distilled white vinegar.

Ratio is 1 quart milk to 1 tablespoon vinegar.

You'll need a big pan, cheesecloth or a thin cotton cloth, a sive and four or five bricks wrapped in aluminum foil.

Using a large pan, bring the milk to a boil. You must stir the milk constantly from the start so that it neither burns nor sticks to the bottom of the pan. If it burns, you can still use it, although you'll have bits of burnt milk in it which will affect the color and taste. Once it comes to a boil, and the vinegar and stir like crazy. It'll start breaking into a cheese almost immediately once this is done, stretch the cloth over the sive and pour the mixture through it.

Place sieve over the sink and run water over the cheese, make sure you use your hand to deflect the force of the water spray or you'll disentegrate the cheese. Continue this wash until the smell of vinegar is gone (doesn't take long).

Drain the cheese and tie up the cotton cloth and place it on a plate and stack the bricks on top of it to press it for about 5 hours.

Unwrap and enjoy.

You can skip the pressing step if you are making soft paneer.

wow

someday when I grow up I'm going to be able to cook like you guys geez...my head bows in shame

we have an Indian market on the next street...I'll go there

thanks, TG

I like to do things like that when I get a wild..well you know

Yeah, an Indian market would definately have it. There's one here (claims to be an international market, but for the most part it's all just Indian and Pakistani foodstuffs) that is a complete dump - it's in a shopping strip, place is about 14" x 25" and is just a wretched place - filty and their kitchen in the back has that reek of semi-rotten something or another covered with curry. And their prices are through the roof too boot.

I'm not driving to Sacramento just for cheese, so I just make my own. *shrug*

Oh, BTW, use the absolute freshest milk you can find, preferably from a sealed container. I'll use organic/free range whatever they call it for this. It does make a big difference in the flavor.