Tuesday, June 15, 2010

Palak Paneer

Sorry it's been so long since I've posted, but I've been a little busy getting ready for and now taking care of the newest addition to our family. I've mostly been feeding little brother or trying to get some sleep/rest, so I haven't really cooked anything of real interest in the recent past. But I did make some great palak (spinach) paneer one night to round out a meal of leftovers. I've tried a few different palak paneer recipes, being disappointed every time. This time I took the best of a couple different recipes and added some personal twists. It was a big hit with my mom & hubby! Unfortunately big brother couldn't have any as this dish contains dairy. I like to think this is a restaurant quality dish…hope you enjoy!


















20 oz Fresh Spinach (or 2 boxes Frozen Spinach)
5-6 Tb Oil
1 lg Onion, blended
1/2 Tb Ginger, grated
1/2 Tb Garlic, grated
2 tsp Garam Masala
2 tsp Cumin Powder
1/8 tsp Turmeric Powder
1 Tb Madras Curry Powder
Red Chili Powder
Salt, to taste
14 oz Firm Paneer, cubed
1 c. Fat Free Half & Half

Clean and wash spinach well. Boil the spinach in water and cool it (or cook according to frozen package directions). Then puree in a food processor.

Heat oil in a kadai. Add onions and fry until golden brown. Add ginger and garlic and fry for a minute. Add all remaining spices. Stir in the spinach and a little water if needed and cook for 4-5 minutes.

Paneer can be fried to golden brown in a separate pan or can be used as is. Add paneer and half & half to the spinach and simmer on low heat until cooked through.