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Palak Paneer With Cookin' Greens Flash Frozen Spinach (Paneer in a Spicy, Creamy Spinach Sauce)

1 pack of Cookin' Greens flash frozen spinach (500g)
2, 400g packs of paneer (Indian cottage cheese)
5 peppercorns
1 inch piece of ginger, chopped
1 or 2 green chillies, chopped
5 cloves
1 inch piece of cinnamon or cassia bark, broken up
4 or 5 cloves of garlic, peeled and chopped roughly
1 large tomato, chopped roughly
1 onion, chopped roughly
1/2 cup half and half (or 1/4 cup whipping cream)
1 tbsp vegetable oil
Salt to taste or 3/4 teaspoon
Extra whipping cream to serve (optional)

Method:

Place the onion, tomato, ginger, garlic, chilly, peppercorns, cinnamon and cloves into a wide shallow pan. Don’t add any oil. Sauté for a minute on a medium heat.

To this, add the frozen spinach and cook until the spinach is heated through, defrosted and tender, about 7 - 8 minutes. Don’t add any water at this stage, because the spinach should be quite moist.

Cool the mixture down.

Blend the spinach mixture to a fine, creamy consistency once cool enough to handle. You can add a little water at this stage, to help the blending process, if required.

(Optional: Cut the paneer into 1 inch cubes. In a separate pan, heat the oil, and fry the paneer cubes till they are a light brown colour. Don’t worry too much about getting them evenly coloured)

Pour the oil into a wide pan, and heat on a medium heat for a couple minutes. Add the blended spinach sauce to it and saute for about 4 minutes, and then let it cool down a little bit.

Stir in the half and half and whisk, until well mixed in.

Fold the paneer cubes into the sauce and then bring back to a slow simmer. Season to taste. Heat for about 1 minute and serve with chapattis or naans.

Notes:
  • This is a fantastic make-ahead dish, as the paneer pieces absorb the sauce better if you make it a day in advance and then reheat before serving. Do reheat on the hob, as the microwave tends to dry out sauces.
  • You can use plain greek yoghurt instead of the cream to make this dish healthier.
  • If you want to make this dish vegan, skip the cream/ yoghurt and add a couple tablespoons of cashew nut paste. To make cashew nut paste, soak a handful of unsalted cashews in about 1/4 cup of hot water. After about 15 minutes of soaking, blend to a fine paste. You can use this nut paste as a good substitute for cream or yoghurt

Recipe from: http://foodfootballandababy.blogspot.com/
Author: Michelle Peters - Jones
Please do not plagiarise

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