Fresh Cheese with Spinach |
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Prep Time: 120 Minutes Cook Time: 60 Minutes |
Ready In: 180 Minutes Servings: 6 |
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Palak Paneer For variety and extra convenience, try substituting firm tofu for the Indian fresh cheese, or paneer. Ingredients:
1/2 teaspoon turmeric |
2 cups water |
3/4 pound paneer (indian fresh cheese), cut into 1/2-inch cubes |
2 bunches spinach (about 1 pound), coarse stems discarded |
2 garlic cloves, finely chopped |
2 teaspoons finely chopped peeled fresh ginger |
6 tablespoons ghee (this page) or vegetable oil |
1 1/2 cups pearl onions, blanched and peeled |
2 tablespoons coriander seeds, toasted, cooled, and finely ground |
1 teaspoon indian red chile powder |
1 teaspoon asafetida powder |
3-inch cinnamon stick |
4 plum tomatoes, peeled and chopped |
Directions:
1. Stir together turmeric, 1 1/2 cups water, and paneer and let stand 20 minutes. Drain cheese in a sieve and gently pat dry.
2. Cook spinach in remaining 1/2 cup water in a large saucepan, covered, over moderately high heat until wilted and tender, about 2 minutes. Coarsely purée spinach, without draining, in a food processor. Mash garlic with ginger to a paste.
3. Heat 6 tablespoons ghee in a large nonstick skillet over moderately high heat until hot but not smoking, then brown paneer in 2 batches, gently turning to avoid breaking up and transferring to a bowl as browned. Add onions and sauté, stirring, 5 minutes. Reduce heat to moderate. Add garlic paste and cook, stirring, until fragrant, about 1 minute. Add coriander, chile powder, asafetida, and cinnamon stick and cook, stirring occasionally, until onions are tender, 4 to 6 minutes. Add tomatoes and spinach purée and simmer sauce, stirring occasionally, until thickened and almost all of liquid is evaporated, 2 to 4 minutes. Gently stir in paneer and salt to taste.
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