Palek Paneer & Bharta, Oh My!
So Sunday when I made the Chicken Tikka Masala and Garlic Naan, I said I would be testing out a new recipe for Palek Paneer to use up the rest of the naan. Or maybe I forgot to mention that. Point is, I totally did. Make the recipe, that is. And I learned something muy importante: I do not know everything! Holy shit! I had no idea! Whoot.
However, the food tasted good. Recipes and pics below the cut, naturally. Specifically intended to make kel_reiley drool.
First, the Palek Paneer! Okay, here's the silly thing I did. I thought there should be more spinach. Like a lot more. See, I was forgetting that this was FROZEN spinach. It's already shrunk. (You know how when you make wilted spinach, you put the whole bag in the pan and sautee it and then it's next to nothing? Well that's fresh spinach! Not frozen! Oh, silly blue! Spinach is for kids!)
Here's the recipe:
Ingredients:
Spinach - 1, 16oz pkt chopped, frozen (about 1/2 kg)
Paneer - 7 oz or 200 g
Oil - 3 tbsp
Onions - 2 med, minced
Ginger - 1″ pc, minced
Garlic - 4 cloves, minced
Water - 1/2 cup
Tomatoes - 2 large or 1, 14oz can diced (pureed)
Garam Masala - 2 tsp
Cumin Powder - 1 tsp
Coriander Powder - 2 tsp
Red Chili Powder - to taste
Salt - to taste
Turmeric Powder - 1/4 tsp
Heavy Whipping Cream - 8 tbsp or to taste
Milk - to taste (optional)
Method:
1. Cook frozen Spinach with 1/2 cup Water in a microwave safe dish for 7-8 minutes stirring in between.
2. Blend cooked Spinach to desired texture (avoid over-blending).
3. Heat 2 tbsp Oil in a medium non-stick pan on high heat.
4. Once Oil is hot, add in the minced Onions, stir, cover and let it cook for about 5 minutes.
5. Add in the Ginger and Garlic and mix. Cook for another 4-5 minutes.
6. Add in the Tomates, cover and cook till the oil separates from the mixture.
7. Keep stirring frequently as the Masala (Onion, Tomato, Ginger & Garlic mixture) tends to burn very fast.
8. While the Masala is cooking, cube the paneer to desired size…1/2″ cubes work well.
9. In a non-stick frying pan, heat the remaining 1 tbsp Oil.
10. Once Oil is hot, add in the paneer cubes and let them cook till they are golden brown on all sides.
11. Remove from the pan into a plate with paper towel to soak the excess oil.
12. In a couple of minutes, pour the Paneer into a bowl of cold water. Let it sit for 5 minutes.
13. Meanwhile, once the Masala is prepared, add in the mashed Spinach.
14. Mix and add the Garam Masala, Cumin Powder, Coriander Powder, Salt, Chili Powder & Turmeric Powder.
15. Mix well and cook for 3-5 minutes.
16. Add in the desired amount of Cream and /or Milk. Mix and cook for another few minutes.
17. Gently squeeze the water out of the Paneer and put the Paneer in the Spinach.
18. Mix gently and serve hot.
19. Serves 4 . Enjoy with Naan, Chapati, Paratha or Rice.
Tips:
1. Health tip- some great substitutes for Heavy Whipping Cream are Milk, Soymilk, Lactaid, Half and Half or Evaporated Milk.
Recipe was from Show Me the Curry. I added the cream, but not the milk. And I did not use red chili powder, as I am not a hot stuff kinda girl.
The Masala cooking. Yummers.
The Paneer frying. OMG, cheese! I love cheese. I love this camera. Swoon.
The finished result! Now imagine this w/ about half the spinach. Yeah, that'd be better. Holy crap, we're going to be eating this for days and days and days and days and nights and mornings and evenings and ...
On to the Bharta! I had never heard of this before I was looking for vegetarian Indian recipes that weren't too spicy. And I found this site w/ a bunch of Indian vegetarian recipes! Woo hoo! But they ask that you not copy the recipe and instead just link to it, so that's what Imma gonna do!
Bharta Recipe: Mashed Eggplant With Peanuts And Spices
Boiling eggplant. Aubergines for my British friends.
The finished product. Mmmm-mmmm-mmmm.
And we ate them w/ naan! And they were tasty!
Bonus Milo pic! He was very interested!
I think tomorrow night I shall take a break from cooking up a storm and make ... Bertolli. Frozen pasta. Ready in 8-11 minutes, depending on what bag I have in my freezer.
However, the food tasted good. Recipes and pics below the cut, naturally. Specifically intended to make kel_reiley drool.
First, the Palek Paneer! Okay, here's the silly thing I did. I thought there should be more spinach. Like a lot more. See, I was forgetting that this was FROZEN spinach. It's already shrunk. (You know how when you make wilted spinach, you put the whole bag in the pan and sautee it and then it's next to nothing? Well that's fresh spinach! Not frozen! Oh, silly blue! Spinach is for kids!)
Here's the recipe:
Ingredients:
Spinach - 1, 16oz pkt chopped, frozen (about 1/2 kg)
Paneer - 7 oz or 200 g
Oil - 3 tbsp
Onions - 2 med, minced
Ginger - 1″ pc, minced
Garlic - 4 cloves, minced
Water - 1/2 cup
Tomatoes - 2 large or 1, 14oz can diced (pureed)
Garam Masala - 2 tsp
Cumin Powder - 1 tsp
Coriander Powder - 2 tsp
Red Chili Powder - to taste
Salt - to taste
Turmeric Powder - 1/4 tsp
Heavy Whipping Cream - 8 tbsp or to taste
Milk - to taste (optional)
Method:
1. Cook frozen Spinach with 1/2 cup Water in a microwave safe dish for 7-8 minutes stirring in between.
2. Blend cooked Spinach to desired texture (avoid over-blending).
3. Heat 2 tbsp Oil in a medium non-stick pan on high heat.
4. Once Oil is hot, add in the minced Onions, stir, cover and let it cook for about 5 minutes.
5. Add in the Ginger and Garlic and mix. Cook for another 4-5 minutes.
6. Add in the Tomates, cover and cook till the oil separates from the mixture.
7. Keep stirring frequently as the Masala (Onion, Tomato, Ginger & Garlic mixture) tends to burn very fast.
8. While the Masala is cooking, cube the paneer to desired size…1/2″ cubes work well.
9. In a non-stick frying pan, heat the remaining 1 tbsp Oil.
10. Once Oil is hot, add in the paneer cubes and let them cook till they are golden brown on all sides.
11. Remove from the pan into a plate with paper towel to soak the excess oil.
12. In a couple of minutes, pour the Paneer into a bowl of cold water. Let it sit for 5 minutes.
13. Meanwhile, once the Masala is prepared, add in the mashed Spinach.
14. Mix and add the Garam Masala, Cumin Powder, Coriander Powder, Salt, Chili Powder & Turmeric Powder.
15. Mix well and cook for 3-5 minutes.
16. Add in the desired amount of Cream and /or Milk. Mix and cook for another few minutes.
17. Gently squeeze the water out of the Paneer and put the Paneer in the Spinach.
18. Mix gently and serve hot.
19. Serves 4 . Enjoy with Naan, Chapati, Paratha or Rice.
Tips:
1. Health tip- some great substitutes for Heavy Whipping Cream are Milk, Soymilk, Lactaid, Half and Half or Evaporated Milk.
Recipe was from Show Me the Curry. I added the cream, but not the milk. And I did not use red chili powder, as I am not a hot stuff kinda girl.
The Masala cooking. Yummers.
The Paneer frying. OMG, cheese! I love cheese. I love this camera. Swoon.
The finished result! Now imagine this w/ about half the spinach. Yeah, that'd be better. Holy crap, we're going to be eating this for days and days and days and days and nights and mornings and evenings and ...
On to the Bharta! I had never heard of this before I was looking for vegetarian Indian recipes that weren't too spicy. And I found this site w/ a bunch of Indian vegetarian recipes! Woo hoo! But they ask that you not copy the recipe and instead just link to it, so that's what Imma gonna do!
Bharta Recipe: Mashed Eggplant With Peanuts And Spices
Boiling eggplant. Aubergines for my British friends.
The finished product. Mmmm-mmmm-mmmm.
And we ate them w/ naan! And they were tasty!
Bonus Milo pic! He was very interested!
I think tomorrow night I shall take a break from cooking up a storm and make ... Bertolli. Frozen pasta. Ready in 8-11 minutes, depending on what bag I have in my freezer.