KCB 5.23: Creamed Spinach with Curd Cheese (Palak Panir)
Creamed Spinach with Curd Cheese (Palak Panir)
Spinach with home-made curd cheese and cream is one of North India's favourite vegetable dishes. There are dozens of regional varieties. Here's a simple, quick-cooking version. Serve with Yellow Rice or hot buttered Chapatis.
• PREPARATION TIME: 5 minutes
• COOKING TIME: 30 minutes
• YIELD: Enough for 5-6 persons
• COOKING TIME: 30 minutes
• YIELD: Enough for 5-6 persons
• 1 teaspoon (5 ml) chopped fresh ginger
• 1 fresh hot green chili, seeded and minced
• 1 teaspoon (5 ml) ground coriander
• 1/2 teaspoon (2 ml) sweet paprika
• 1/2 teaspoon (2 ml) ground cumin
• 1/2 teaspoon (2 ml) turmeric
• 1 tablespoon (20 ml) ghee or oil
• 2 large bunches of spinach, washed, trimmed and finely chopped
• 4 tablespoons (80 ml) cream
• fresh homemade curd cheese (panir) made from 8 cups (2 litres) of milk,
cut into 1.25 cm (1/2-inch) cubes
• 1/2 teaspoon (2 ml) garam masala
• 1 teaspoon (5 ml) salt
• 1 fresh hot green chili, seeded and minced
• 1 teaspoon (5 ml) ground coriander
• 1/2 teaspoon (2 ml) sweet paprika
• 1/2 teaspoon (2 ml) ground cumin
• 1/2 teaspoon (2 ml) turmeric
• 1 tablespoon (20 ml) ghee or oil
• 2 large bunches of spinach, washed, trimmed and finely chopped
• 4 tablespoons (80 ml) cream
• fresh homemade curd cheese (panir) made from 8 cups (2 litres) of milk,
cut into 1.25 cm (1/2-inch) cubes
• 1/2 teaspoon (2 ml) garam masala
• 1 teaspoon (5 ml) salt
* * *
1. Place the ginger and chili in a food processor or blender and process with a few spoons of cold water. Add the coriander, paprika, cumin, and turmeric and blend to form a smooth paste. Scrape the paste into a bowl.
2. Heat the ghee in a large saucepan over moderate heat. When the ghee is hot, add the spice paste and chopped spinach. Fold in the spinach, combining it with the spices. Cook over full heat until the spinach reduces in volume. Reduce the heat slightly and, stirring often, cook the spinach for another 15 minutes or until it becomes soft.
3. Fold in the cream; add the cubes of panir, the garam masala, and the salt. Cook for an additional 5 minutes and serve hot.
|
Link to this page: https://prabhupadabooks.com/gvd/5/kcb-5-23
|