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.

Bhaji per edu/ Spincah eggs

Eggs on Spinach

Bhaji per Eeda

3 tbsp oil

3 large onions, finely chopped

1 tsp ground garlic

1 tsp ground ginger

¾ kg spinach leaves

Optionally add 4 very small bunches or 1 large bunch fenugreek leaves

1 tsp salt

1 tbsp sugar

6-8 eggs (at room temperature)

Heat the oil in a large fry pan or a 12” pan with 2” high sides. Fry 2/3rd of the onions until light golden brown. Add in the ginger and garlic and cook for one more minute. Now add in the spinach and the fenugreek leaves, the remaining raw onion, salt and sugar. Mix well and cook and a medium flame, mixing occasionally until the spinach is well cooked and all the liquid is absorbed. Just before serving, heat the spinach well, and crack the eggs on it. Cover until the eggs are cooked.

Alternately 

To make egg florentine prepare the spinach, top with bechamel sauce and then crack whole eggs.

In a large pot make the bechamel sauce  by mixing together,

Melt 4 tbsp salted butter 
add 4 tbsp plain flour

Make a roux, and add

2 cups whole milk

Keep stirring with a whisk to keep it smooth and bring it to a boil till thickens.

Add to this

Seasoning; salt and mixed peppercorns freshly cracked. Optionally freshly grated nutmeg can be added.

Tips

You may simply use 2 boxes of frozen spinach instead of the fresh spinach and fenugreek/methi leaves.


To read about an ancient cuisine you can purchase my cookbooks called The World of Parsi Cooking; Food Across Borders and The Art of Parsi Cooking; reviving an ancient cuisine.  


Niloufer's Kitchen: Quick and Easy
http://www.amazon.com/dp/B00HBSBLI4

Read more about the culinary delights available to you just click Huffington Post

Melange of Mushrooms and Spinach topped withEggs.

 Melange of  mushrooms and spinach topped with eggs/Champignons aux épinards  melange et œufs



Something festive yet easy to make for your family this weekend.
This recipe is for 8 persons.

Cooked Mushrooms and spinach with eggs 

Cover the pot with a lid to allow the eggs to poach in the steam.

In a skillet melt 3 oz /45 gm of salted butter + 1 tbsp olive oil. 
Add 2 cups of thickly sliced mushrooms. Use a melange of them; mixing it up gives different flavours, textures and colours. 

Cook this for 5-7 minutes until it softens and add 1 clove of freshly grated garlic.
Add 4 cups of spinach leaves. Use soft young kale, baby spinach, arugula, mix of any kind of green leaves you enjoy eating. season it with salt and pepper; substitute nutmeg for pepper if you prefer. 

Add a pinch of sugar to all this and then finally add 3 drops/dashes of truffle oil; use this sparingly it is terribly pungent! 

When ready to eat, break 8 eggs; at room temperature on a hot skillet of vegetables, cover and cook for 5 minutes until the eggs are set just right.

Optional ingredient: Add 3 oz full cream to make this richer if you like. This brings the mushroom and spinach together and looks more attractive too if you are entertaining.
Eat warm with crusty bread.

Tips: Truffle oil has a strong smell and flavour of mushrooms. It is available in dark and light form.  You may substitute truffle oil for easily available Worcestershire Sauce. But again use sparingly. 
Dried ground porcini mushrooms can be sprinkled in it if you like.
These are some choices. Use any or all as your family prefers.
Or again make it individually in ramekins for a sit down dinner. Ramekins need to go into the oven over a baine marie (simply put, water bath!). Bake for approximately 15 minutes in a preheated oven of 350F/180C.  To make this perfect,the vegetables should be hot, the water should be boiling and the eggs at room temperature. Do not cover the ramekins.

To make it more festive add a tbsp of rum or sherry initially when the mushrooms are cooking. It adds a delicious sweetness to the finished dish.

For more recipes with eggs click on
Niloufer's Kitchen: Quick and Easy
http://www.amazon.com/dp/B00HBSBLI4

For more interesting recipes click on 
Niloufer's Kitchen: Winter
http://www.amazon.com/dp/B00G2US0EK
or
Niloufer's Kitchen; French Bistro
http://www.amazon.com/dp/B00J2KMB4C