Palak Paneer ~Spinach

Palak Paneer

 

Spinach is rich in iron and vitamins and is particularly a favourite on the Indian vegetarian menu.

It is easily grown and widely available in the fresh and frozen aisles of most supermarkets. I have a number of varieties of leaves to pick from. Like butter chicken, palak paneer has now become just as popular, especially for the average take-away.

Palak Paneer

Click for Paneer

Made from dairy and an excellent source of calcium, paneer is made freshly in Indian households on a daily basis. The water, which is the basis of the buttermilk, is drunk by all as a light and refreshing drink.

In Canada, we can find paneer in supermarkets recently labelled as "fresh cottage cheese."

Click for  Garam masala

1 tbsp oil

1 tsp ginger paste

1 tsp garlic paste

1-2 green chillies

900 gm/ 2 lb spinach

½ tsp salt

1 tsp sugar

1 large golden fried onion

3 tbsp cream 

Paneer; 450 g/1 lb, diced

(To prepare the Paneer )

In a pan, heat some oil and fry the pieces till golden brown. Sprinkle immediately while warm with a little salt and garam masala. Remove and place on a paper towel to dry.

 

In the same pan, heat a touch of additional oil and add

1 tsp ginger paste

1 tsp garlic paste

1-2 green chillies, finely chopped

Spinach, washed and chopped

½ tsp salt

1 tsp sugar

1 cup golden fried onion, chopped

Cook for about 10 minutes on a low heat, covered. When all the liquid has evaporated, stir in the paneer. Gently stir in the cream. Do not allow it to boil.

Tips

It's easier to use a day-old, refrigerated paneer, where the water content has dried out with the refrigeration cold. Dice the paneer as equally as possible. 

In some countries, like the UK, perfectly diced paneer perfect for this recipe is available in supermarkets.

Evaporated milk is a good substitute for cream if need be. 

Fresh or frozen spinach, both work just as well. Use a blend of spinach if you prefer. Adding handfuls of methi-fenugreek, mint, or corriander can all work well.

My published cookbooks are available for sale through myself and on Amazon.

The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022. 

The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.

Khow Suey

Khow Suey or Khause

The dish is correctly spelt "Ohn no Khao Swe" or simply Khao Swe, and sometimes "Ohn no khauk Swe." It refers more to coconut noodles and is a tad different in the present day from its Indian cousin, which has many more spices and is called Khow Suey. 
Whatever the spelling may be, or the pronunciation, it is agreed that the meal is stunning to present at the dining table and fun to make up by each one individually. It is full of flavour and is no longer just locally available in Burma. It is easily found on menus all over the world in Thai restaurants, Indian regional restaurants, and even versions of it are available on supermarket shelves! 

Here is my version of it. Just a heads up that my ancestors were Persian, Indian, and Pakistani, and I am sitting here in Canada eating this delightful dish!

The Chicken curry, egg noodles, perfect soft boiled eggs, green spring onions, fresh ginger, sliced garlic lightly fried, fresh coriander leaves, lemon wedges and crisp fried onions.

Marinate for an hour or more

1 kg / 2.2 lb de-boned chicken, in strips or small pieces

The marinade

1 ground onion

6 green chillies

6 cloves of garlic

1 inch piece fresh ground ginger

1 tsp fresh lemon juice

Heat a little oil in pan and sauté the chicken until the colour changes.

Add salt to taste.

In a pan roast/toast 2 or 3 tbsp gram flour (channa atta) and add 2 cups of chicken stock mixing it till it is smooth.

Bring to a boil, leave the pan uncovered, medium high flame, cook the chicken in this until half the gravy evaporates and then add

400-500ml  can of coconut milk

1 small cinnamon stick

3 cloves

Pinch of turmeric

1 tsp cumin powder

½ tsp crushed red chilli flakes

Pinch of brown sugar

1 whole cardamom, lightly bruised

Cook for 10 minutes, uncovered and leave to cool.

It tastes best if left to mature overnight once cooked.

Serve with egg noodles and condiments.

Condiments

Thin strips of fresh ginger

Thin slivers of fresh garlic, lightly fried

6 – 8 green onions thinly sliced

Chopped fresh green coriander

Red chilli flakes

Prawn achar/pickle

4 boiled eggs finely chopped

Crispy fried onions

Lime or lemon wedges

Tips
Generally a chicken dish it can be made with meat as well.
I would also encourage you to try it with Prawns.

More curry available in
Niloufer's Kitchen: Autumn download it now from Amazon.com

                          Karhai Gosht

                                           Karhai Meat, lamb/mutton/goat

Traditionally Karhai gosht or any other Karhai/Kadhai is simply referred to as anything that is prepared in a deep dish called a karhai/kadhai. A Karhai  is a deep dish rounded pan (a tad similar to a wok), and can be made up of cast iron, aluminium, copper, stainless steel or any other metal. Food in a Karhai is traditionally cooked on a high flame, quickly and swiftly. It generally has a tomato based thick gravy with green chillies in which the choice of meat, chicken or fish is added. Usually the meats are always with bones for added flavour. Often chunks of onion are added, as are green peppers and whole dry red chillies, fresh ginger and garlic. Adding oil to finish of the dish is part of this method of cooking.

The same Karahi is used inside out for preparing thin flat breads called rumali( means handkerchief) roti! While the karhai itself also is often used to deep fry foods like samosas.

I share my family recipe, that has a thick gravy by adding a bit of ketchup to it, ( a condiment highly frowned upon) and rather unlikely to be found in any of the roadside vendors or street cafes in the sub-continent that famously serve all types of Karhai. 

Cooking it in a Wok like pan over an open fire is fast and furious

Adding the tomatoes and peppers at the end keeps it 'whole '

Serves 4 persons

In a pan heat 2 tbsp of oil

Wash and pat dry 1 kg/2 lb pieces of lamb

 fry on a high flame till browned all over.

Lower the heat.

Sprinkle with salt and then add to the pan

2-3 dried whole long red chillies

2 tsp garlic

2 tsp ginger

cover and cook till almost done; add 2 oz of water if very dry.

In a skillet roast or fry 1 tbsp of whole cumin seeds and pour over the meat.

Mix in 3 tbsp ketchup.

Mix well.

Sprinkle on top 2 small cut tomatoes, 1 green capsicum in cubes and 2 large green chillies sliced long; these are from the capsicum family and have a sweet mild flavour rather than being spicy.

Cover and simmer about 10 minutes till all the juices of the tomato are running into each other and the meat is cooked through.

Serve hot with naans and dal fry.

Tips
You may optionally add a few drops of tabasco and/or  2 tsp of sweet and sour chili sauce.
The meat should be soft and falling off the bone to be enjoyed.
The tomato and green chillies must be cooked through and soft yet hold together to be perfect. This ensures it is both infused into the gravy releasing all the flavour yet can be served without turning into a mush

For more delicious recipes from the Indian Cuisine
Niloufer's Kitchen: Quick and Easy
http://www.amazon.com/dp/B00HBSBLI4

Read about Parsi Food, its origins and history in the cookbook
The Art of Parsi Cooking; reviving an ancient cuisine.



Photo credit Nafeesa Jalal and Yashaan Mavalvala