Taste of India: Palak Paneer Recipe

Traveling around the world not only enriches you with memories and perspective but also amplifies your flavor pallet. Irrespective of whether you become fluent in the native tongue of places you go for study abroad, food is a universal language that you are guaranteed to understand. Eating some dishes truly transport you back to other places while also offering an escape from the regular appetites.

One of the delicacies you should totally try is Palak Paneer, a vegetarian dish from North India that mixes Spinach and cottage cheese in a tangy mixture that is sure to be your favorite next time when you are not feeling barbecue. The recipe is as follows:

First you'll need the following ingredients:

Ingredients:

• 1.5 cups spinach (About 2 bunches)

• 1 medium tomato

• 5 large garlic cloves divided, 3 whole and 2 finely chopped

• 1 inch ginger

• 1/2 green chili or more to taste

• 1 tablespoon oil, preferably low flavor such as canola or avocado

• 1/2 teaspoon cumin seeds

• 1 large onion finely chopped (prefer red onion but any would do)

• 1 teaspoon garam masala

• 1/4 teaspoon turmeric powder

• 1/4 teaspoon red chili powder or more to taste

• 1/4 teaspoon amchur (dry mango) powder

• salt to taste

• 3 tablespoons of heavy cream. Can substitute with non-dairy milk.

• 1 package (225 grams) paneer cut into cubes. Can substitute with extra firm tofu if non-dairy.

  • Note: Though a star in cheese isles at Indian stores, it might be harder to find Paneer in some select US grocery stores. It can be made very quickly with boiling milk and lemon juice. Try this recipe if you are a "made-from-scratch purist" : https://www.thekitchn.com/how-to-make-paneer-cheese-in-30-minutes-cooking-lessons-from-the-kitchn-57008

• splash lemon juice

Directions:

1. Add spinach to a salted pot of boiling water. Blanch spinach leaves for 2 to 3 minutes or until wilted.

2. Take them out and put them in ice cold water to keep green color.

3. In a blender combine, blanched spinach, tomato, 3 cloves of garlic, ginger, and green chili.

4. Puree to a smooth paste and set aside

5. Heat a pan on medium heat. Once hot, add the oil and cumin seeds. Once the cumin seeds start "dancing" add remaining 2 cloves of chopped garlic.

6. Saute for a few minutes until garlic becomes fragrant

7. Add the chopped onions. Cook for 2 to 3 minutes or until soft and translucent.

8. Add the garam masala, turmeric powder, red chili powder, amchur powder, and salt. Combine and cook for 1 minute.

9. Add the spinach puree mixture and combine. Add around 1/2 cup of water if you prefer a more soupy consistency.

10. Cover the pan and let cook for 10 minutes on medium heat. The spinach will bubble up. Stir at regular intervals to avoid sticking.

11. Reduce heat to low and add heavy cream.

12. Stir in the paneer and mix. Let simmer for 3 to 4 minutes.

13. Turn stove off and add lemon juice and mix.

14. Serve with naan, tortillas, choice of bread, or rice. Shown with garlic naan, yogurt, and mango pickle.

15. Makes about 4 servings.