Indian Entree
Source:Bombay Cafe Cookbook- Neela Paniz
Prep Time:30-60 Minutes
Servings:4
Nothing unusual about this one- just the recipe for standard palak paneer that we are all familiar with. Still great tasting though!
Ingredients:
| 16 | ounce | spinach (frozen) |
| 3-4 | clove | garlic |
| 2 | tablespoon | vegetable oil |
| 8 | ounce | paneer |
| 1 | small | onion (red) |
| 1 | inch | ginger |
| 2-3 | chiles (green) |
|
| 1/2 | cup | yogurt |
| 1 1/4 | tablespoon | cumin powder |
| 1/2 | teaspoon | chili powder |
| 1 | teaspoon | salt |
Directions:
1.Place spinach and garlic in a saucepan. Add ½ cup water and bring to a boil. Stir well, cover and reduce heat to simmer. Cook for 15 minutes.
2.Remove from heat and allow to cool somewhat. Pour into a food processor and mince to a fine puree. Set aside.
3.In a large saucepan, heat the oil over high heat. Add the onion, ginger and chilies and sauté till lightly browned, about 3-4 minutes. Reduce heat to low and cook for a minute more.
4.Add yogurt, cumin and red chili powder, mixing well. Stir in the pureed spinach and salt. Cover and cook on low for about 10 minutes, to blend all the flavors.
5.Add the paneer, cover and continue to cook for another 10 minutes. Serve hot with rice or naan.
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