Palak Paneer
Spinach with Farmer’s Cheese

A Northern Indian dish consisting of cubes of Indian farmer’s cheese (paneer) in a sauce of pureed spinach (palak). It is a type of saag paneer, which can use other greens.

This has always been one of my favorite Indian dishes, and despite its mushy green appearance, it is one of my children’s as well. When we first arrived in at our flat in Delhi, it took me only a few moments to get over the initial awkwardness of having two house servants at our disposal (how was I to know that they were included with the place—welcome to India). I informed Youssef and Shahinoor that each evening I would do the cooking, but they must supervise my work and teach me to cook like an Indian. This proposition didn’t fluster them in the slightest; in fact, they seemed amused by this turning of the tables.

We made palak paner on the first night, of course. We used a massive stone mortar and pestle to mash the spinach and this gave a luscious smooth consistency. We were also able to buy the cheese at the local market, which we found was not always easy in other parts of Northern India, for cheese, as well as yogurt, are typically made at home. The spices were fresh, the ghee was rich, and the final product was better than any palak paneer I had before or since. But I will not give up on trying to replicate the experience. Here’s the recipe I used for my latest effort.

Ingredients:

· 4 bunches of spinach, washed well and chopped

· 3 T peanut or vegetable oil

· 1 lb. paneer (Indian farmers’ cheese) cut into bite-sized cubes

· 3 T peanut or vegetable oil

· 1 t cumin seeds

· 3 medium sized red onions (finely chopped)

· 1-2 T. minced hot chili pepper (jalapeno, Thai, etc.)

· At least 3 T ginger/garlic paste*

· 1 t turmeric powder

· 1-2 t red chili powder

· ½ t coriander

· 3 Roma tomatoes (finely chopped) OR 1 c. crushed tomatoes

· 2 t garam masala

· 2 t sugar

· Salt to taste

· 4 T butter or ghee

· Cream for garnish (optional)

Directions:

1. Steam the chopped spinach for about 5 minutes (or boil for an equal time), drain, and grind to fine paste after it has cooled (preferably in stone mortar and pestle, but blender or food processor will work).

2. Fry the paneer in oil over medium heat until it is light-golden in color.

3. Heat the oil in a non-stick pan and add the cumin seeds. Wait till they crackle and make sure they do not burn.

4. Add the chopped onions and chilies and sauté till the onions are golden brown.

5. Add the ginger and garlic paste and sauté for another minute.

6. Add the turmeric powder, coriander powder, and chili powder and sauté for another 1-2 minutes.

7. Add the tomatoes and cook over medium heat for another 20 minutes (adding ¼ c. water or more if necessary).

8. Add the paste of greens to this mixture along with 1 ½ c. water.(Tip: You can use the water used for cooking the greens)

9. Add the paneer, garam masala, sugar and salt and cook until it starts to bubble. If it seems a bit thick, you can add some more water. Add the ghee or butter, stir, and remove from heat.

10. Drizzle with cream (optional) and serve with long-grain rice.

*ginger/garlic paste can be made by adding equal parts ginger and garlic to blender with enough water to form a thick paste. Blend until smooth.