If you haven't guessed already - I am Indian. A very dear Peruvian friend of mine just pinged me asking me how to make Palak Paneer. Boy she knows how to tug at my heart strings. I am ashamed that I have no put up this recipe yet. Its so good and its vegetarian! Double whammy. So here goes:
1. 1 lb spinach (any kind is good)
2. 1 medium sized onion finely chopped
3. One large tomato
4. 4-5 green thai chillies that are slit vertically
5. Turmeric powder - 1/2 tsp
6. Chili powder - 1 tbsp
7. 1/2 tsp cumin
8. 1/2 tsp coriander powder
9. 1/4th tsp garam masala
10. Cooking oil as required
11. Salt to taste
12. Queso Fresco or Farmers cheese cut into rectangles about 1/2 lb.
Lightly boil the spinach leaves and add it to a food processor/blender till its a smoothie like consistency. Add water while blending if required. In a pan heat some oil. Add the green chillies. After 1 min add the the onions. Let onions caramelize. Once they are brown add tomatoes and spinach blend. Add in spices (tweak if you think its too spicy and add fewer spices.)
When the blend comes to a boil add in the cheese. Queso fresco tends to melt quickly so add it in after cooking the spinach till you see oil on the surface. Let the cheese cook for a bit in the gravy. Take it off when it looks done... tasting is the best way to tell how well its done.
Enjoy with a lightly heated tortilla or naan.
1. 1 lb spinach (any kind is good)
2. 1 medium sized onion finely chopped
3. One large tomato
4. 4-5 green thai chillies that are slit vertically
5. Turmeric powder - 1/2 tsp
6. Chili powder - 1 tbsp
7. 1/2 tsp cumin
8. 1/2 tsp coriander powder
9. 1/4th tsp garam masala
10. Cooking oil as required
11. Salt to taste
12. Queso Fresco or Farmers cheese cut into rectangles about 1/2 lb.
Lightly boil the spinach leaves and add it to a food processor/blender till its a smoothie like consistency. Add water while blending if required. In a pan heat some oil. Add the green chillies. After 1 min add the the onions. Let onions caramelize. Once they are brown add tomatoes and spinach blend. Add in spices (tweak if you think its too spicy and add fewer spices.)
When the blend comes to a boil add in the cheese. Queso fresco tends to melt quickly so add it in after cooking the spinach till you see oil on the surface. Let the cheese cook for a bit in the gravy. Take it off when it looks done... tasting is the best way to tell how well its done.
Enjoy with a lightly heated tortilla or naan.
