Home of Gluten-Free Society Forums TRUE Gluten Free Recipes (No grains please) Palak Paneer (India spinach and cheese dish)

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    Kate Osborne
    Peter Osborne
    Keymaster
    INGREDIENTS:
    2-3 bunches fresh spinach or 1 lg bag frozen
    1 block (14oz) paneer cheese (Costco)
    Oil to fry in
    1t. cumin seeds (or use 1t. powder w/dry ingredients)
    1-2 large finely chopped onions
    ½ green chili, finely chopped
    2t. ginger/garlic paste
    1t. turmeric
    1/2t. red chili powder
    1t. coriander powder
    1t. turmeric
    2 tomatoes, pureed
    1t. garam masala* powder

    *(Make a powder of 2 cloves, 1 cardamom, 

    1" stick cinnamon)
    salt
    ½ c. cream

    1. Add palak (spinach) to boiling pot of water for 2-3 min. Drain, reserve 1c. liquid.
    Cool. Then puree in blender.

    2. Cube paneer (cheese) and fry in oil until just lightly golden. (Easiest in a
    non-stick pan or skillet.) Reserve 3-4T. Oil. Drain remaining and set aside. (Frying
    is opitional, but desired.)

    3. Heat oil. Add cumin seeds. Wait until they crackle, but don’t let burn.
    Add chopped onions and green chilies and a pinch of salt. (Salt will soften the
    onions quicker so they will be more smooth later.) Saute just until onions are
    light brown.
    Add ginger/garlic paste. Saute for another 2 min. Add the next dry spices. Cook
    for 1-2 minutes.
    Add the tomato puree. Stir until oil starts to separate and you see fine
    droplets of oil rise to top. (5-6 min.)

    4. Add palak puree. Then add paneer cubes. Add garam masala, cream (opt) and salt to
    taste.
    Stir to cover all. Cook on low heat until it starts bubbling. (2 min.) Stir in the
    reserve liquid as needed. (1/2-1c.)

    Place in serving bowl. Drizzle with cream.

    This recipe was submitted via email by Kathy Davis.

    Thanks KathySmile
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