Indian Spinach dish
Indian Spinach dish
Serving Size : 1 Preparation Time :0:00
Categories : Oriental
Amount Measure Ingredient -- Preparation Method
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2 teaspoons vegetable oil
1 large onion -- chopped
pinch of cumin seed
2 cardamom seeds
1 stick cinnamon
2 1/2 bay leaves
2 whole cloves
1 teaspoon chopped fresh ginger
1 teaspoon chopped fresh garlic
1 small fresh tomato -- sliced
1 teaspoon black pepper
1/2 pound fresh spinach -- chopped
2 teaspoons salt
1 teaspoon cumin powder
1/2 teaspoon turmeric
1 teaspoon coriander
1/2 teaspoon garam masala
1 cup whipping cream
1 teaspoon tomato puree
Fresh cilantro leaves
Paneer (recipe below)
Heat oil in saucepan and saute onion until light brown. Add cumin seed,
cardamom, cinnamon stick, bay leaves, cloves, ginger, garlic, tomato and
pepper and saute, stirring until it begins to change color. When it goes
dark green, it means it is about half cooked and still remains crunchy.Add
salt, cumin, turmeric, coriander powder and garam masala. Mix well with
spinach while it is sauteeing. Add cream, tomato puree, cilantro and
paneer. Cook it well, stirring so it doesn't scorch. When cream boils, cook
another 1 1/2 minutes over high heat.
Paneer:
\prep Bring 1 quart of milk to a boil. Maintain at a very gentle simmer.
Add 2 tablespoons lemon juice, a teaspoon at a time, mixing continuously.
After about half the lemon juice has been added, the milk will begin to
curdle.
Stop adding lemon juice at the point where the liquid portion is no longer
very milky. Pour into a sieve formed by three thicknesses of cheesecloth
laid in a colander. Let drain, then hang the cheese up for a couple of
hours. Cut into cubes.
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