Palak (Spinach) Paneer


PALAK (SPINACH) PANEER
Ingredients
2 packs of 9 ounce bags of spinach 
1 tablespoon vinegar
2 tablespoons unsalted butter
1/2 tablespoon oil
1 medium sized onion, minced
1 tablespoon garlic-ginger paste
3 medium tomatoes, diced small
1/2 of a fresh jalapeño or more based on how spicy you want it, minced
2 teaspoon ground cumin or fresh roasted ground cumin
2 teaspoon garam masala
2 teaspoon Kashmiri red chili powder or 1/2 teaspoon red chili powder
1 teaspoon curry powder
2 teaspoon salt, more if needed
2 tablespoons cilantro, chopped 
1 cup heavy cream
1/2 cup half and half

 For Paneer:
24 ounces of paneer (1 gallon of milk makes 24 ounces)
1 tablespoon butter
1/4 tablespoon oil

 For Kasoori Methi:
1 tablespoon butter/ghee
1/4 teaspoon oil
2 tablespoons kasoori methi (heaping)
1 teaspoon garam masala
1/4 teaspoon ground nutmeg


 Directions

  1. Boil 6-8 cups of water. After water has boiled, pour vinegar into water. Blanch spinach in boiling water for 3 minutes. Take off heat and drain the spinach into ice cold water.
  2. Melt butter and oil in a 5 quart skillet. Saute chopped onions on low-medium heat until they have completely browned. Be sure to not burn the onions.
  3. Create the garlic-ginger paste. Here is the LINK to the garlic-ginger paste.
  4. Put garlic ginger paste into cooked onions and saute for 1 minute.
  5. Cook diced tomatoes and minced jalapeños with the cooked onion mixture covered on medium heat for 5-6 minutes or until excess tomatoes water is drained slightly.
  6. Add ground cumin, garam masala, red chili powder, curry powder, and salt. Cook for 1 minute and reduce heat to low.
  7. Take blanched spinach and drain the water completely. Add it to a food processor/mini chopper. Pulse until chopped. Spinach should be stringy and chopped. Be careful to not create a spinach puree. It's not baby food! 
  8. Add spinach and cilantro to onion mixture and cook on a medium heat covered for 5 minutes. 
  9. Add heavy cream and half and half and cook on medium heat for 2 to 3 minutes.
  10. In a separate pan, saute paneer in butter and oil until lightly browned. Take out of pan so it doesn't dry.
  11. Add paneer to spinach. Here is the LINK to how to make homemade paneer.
  12. Take the same pan you used to brown the paneer. Heat up the butter and oil and saute the kasoori methi, garam masala, and ground nutmeg for 1 minute. Keep butter/ghee on low heat until you add methi, etc. Add to spinach. Mix everything really well. Serve.  
Categories: ,
Powered by Blogger.