I adore North Indian foods, if only they are not so expensive. Each meal in a decent restaurant normally set us back by almost RM200 per family. I know some of the ingredients are expensive like saffron thread which cost more than gold itself!
So, we don’t eat North Indian that much except on special occassions. However, there is one dish that I love and will definitely order them each time. It is palak paneer or cottage cheese with spinach.
I did a quick googling but cannot find a recipe easy enough to follow. So, I created my own. Over here in the saucepan is a blended paste of green chillies, garlic, onion, ginger and mixed spices (the one I bought from Tesco).
Most recipes call for the spinach to be boiled and then blended to a paste. I wanted to get lots of fibres from the spinach and decided to chop them instead. As I was using baby spinach, I merely cut them up. I throw in some imported frozen spinach which I had in the fridge.
My ‘rationed’ plate of brown rice, tofu, palak and a little soya bean that suppose to looks like chicken drumstick.
Some recipes call for the addition of cream and milk. I threw in some grated parmesan cheese instead. It makes the fibrous spinach creamier. Nice combination.
Here’s my recipe in case I forget them. (If I don’t jot down on my food blog, most probably I won’t remember how to cook it the next time.) Probably, next time I will buy myself a packet of paneer and add them in. Paneer is actually cow’s milk which had been squeezed off the water content. I have seen panner on the supermarket shelves but they are rather expensive, though. Maybe the addition of feta cheese (cheaper) will be nice too.
Palak Paneer (my version)
4 green chillies, seeded
1 large white or yellow onion
1 bulb garlic
1 thumbsize ginger
Blend the above into a paste
2 teaspoons of mixed spices (I will post the photo when I get back my other camera which takes better macro shots)
1 bunch of spinach, about 600 grams, washed and chopped
1 tablespoon butter or ghee
some cheese to bind the paste
Paneer – if available
Heat butter/ghee and add in mixed spices. Add in blended ingredients and stir until fragrant. Add in spinach. Note that no water is required because the vegetable has enough liquid. Stir for a while till spinach turned darker green and limp. Add in some cheese to make the paste smoother. Otherwise, the spinach can be fibrous and rough. Season with some salt.
It goes well with rice, chappati, bread or even pasta (I think 🙂 )
If you notice I missed out any ingredients, please do tell me. I like the taste from the spinach but of course, it doesn’t taste anything like those I get from North Indian restaurants.
Here’s a peek at my dinner last night. A bowl of white radish with red dates, the spinach and the left over of the vegetarian dhal. I am so into vegetarian diet now!