Posts Tagged ‘Spinach’

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Palak Paneer (Saag Paneer)


2010
03.18

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Posted in Indian, Main Course, North Indian, Punjabi | 4 Comments »

 

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One of the veggies/greens, that I prefer using frozen over fresh, is spinach. I’d always heard food network’s chefs rave about why frozen spinach is better than fresh. But, since I’m a cynic of the ugliest order, I couldn’t but help do my own research. Evidently what those super cool chefs, whose incessant smiling and fresh make up, after having cooked up a three course meal (apparently, all by themselves * eyes rolling*) , annoys the crap out of you, have all along been telling the gospel truth. Documented studies have stated that spinach in the frozen form, tend to hold on to their nutrition more than the ones left at room temperature or in the refrigerator. It also states that, you tend to cook more (and thus consume more) quantity of spinach when they are chopped and frozen because their volume significantly reduces during the process. I always preferred using frozen only because it was lesser work and made absolutely no difference in taste, until I stumbled upon these studies. So now I’m convinced, and I restate, the lazier me always tends to provide healthier options for my family :D .

Ingredients

10 oz frozen spinach, defrosted  or 1 lb fresh spinach, chopped
small bunch of mustard leaves, chopped (optional)
1 small bunch fresh fenugreek leaves, chopped (optional)
1 tbsp chopped fresh mint
2 –3 tbsp chopped cilantro 
1 med sized onion, chopped
1-2 tomatoes, chopped
2 tsp lemon juice
1 tsp ginger-garlic paste
1-2 green chilies (as per tolerance)
14 oz of paneer 
11/2tsp garam masala (I use my kashmiri masala because it has fennel in it and I love the taste of fennel with spinach. if you don’t have it, you can use the punjabi garam masala + 1/2 tsp of roasted crushed fennel seeds)
1/4 tsp of turmeric powder
1/2 tsp roasted ground cumin
1/2 tsp coriander powder (optional)
salt to taste
3-4 tbsp of fresh cream or 2 dollops of  sour cream for garnish

Directions

  • Cut the paneer into slabs (not cubes) and toast them on both sides in a non stick pan in 1 tbsp of oil. Make sure you don’t over do it. Both the sides should have just a slight hint of brown to bring out the nutty flavor of the paneer.
  • When all the slabs of paneer are toasted cut them up into small cubes, sprinkle a little salt and set aside.
  • Heat a tbsp of refined oil, add cumin sauté for a minute.
  • Add in the chopped onions, sauté till golden brown
  • Add ginger-garlic paste, chilies, turmeric, coriander, garam masala   and tomatoes and sauté till the oil comes clear.
  • Add all the greens and sauté till they cook.
  • Turn off the heat. Let it cool.
  • Grind the cooled mixture in a blender or food processor along with the mint and cilantro to a slightly coarse paste.
  • Pour the ground mixture back to the same skillet. Stir in the paneer cubes, lemon juice and let it boil for a couple of minutes till it all comes together.
  • Take off the flame. Garnish with fresh cream or sour cream
  • Serve hot with Indian Breads .
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    Spinach Mushroom Cheese Folds


    2009
    12.31

    Tags: , ,
    Posted in Appetizers | No Comments »

    While shopping a day before Thanksgiving at the Asian market, I chanced upon these organically grown, beautiful looking, pearly white and earthy brown Beech Mushrooms or Buna Shimeji. I immediately picked a pack of each because I looove cooking with mushrooms. For me mushrooms are meek and cooperative in any dish. They hold on to their texture and flavour whether sautéed, stir fried or souped. With all the immune boosters and antioxidants mushrooms harbor, delicious eating couldn’t get more healthy.

    So, coming back to my beech mushrooms, I got them during Thanksgiving hoping to stir fry them for the teriyaki cooking I planned during the long weekend. But, like the many things that we plan during holidays the cooking never happened and these 2 packs sat un-noticed for a whole month. Then while rummaging through the fridge just before my Christmas party I noticed these  balls of  pearls sitting fresh and bright as ever. A whole of thirty days and not a bruise or a wrinkle. I at once decided to use them for my spinach folds instead of the baby bellas I normally use. I like to use mushrooms for my folds and puff fillings since they give good body and texture and don’t  feel gooey like the usual spinach and cheese fillings.

    I used bread to wrap the fillings as I had plenty of old bread. You could use puff pastry or pastry shells and instead of frying you could bake them in a pre-heated oven at 400°F for about 20 minutes or until the shells are golden brown.

    spinachfolds

    Ingredients

    10 – 15 slices of buttermilk bread with edges trimmed off
    1/2 cup mascarpone cheese. (You could also use cream cheeses instead, just fluff it up with a little bit of milk)
    10 OZ frozen chopped spinach, thawed and well drained
    2 OZ each of brown and white beech mushrooms ( you can use any mushroom of your choice. the earthy ones suit the recipe better)
    One medium sized onion finely chopped
    2 tsp finely chopped baby dill
    1/2 tsp pepper
    refined oil for frying
    salt to taste

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    Directions

  • Sauté the chopped onions in a tsp of oil  in a shallow pan  until golden brown
  • Add in the spinach, mushrooms, baby dill, salt and pepper and continue to sauté until the spinach is cooked.
  • Put of the flame and mix in the cheese.
  • soak each slice of bread very briefly in water and gently squeeze the water out. Place the filling at the center and fold the bread into half and seal the edges.
  • Refrigerate for an hour or two and  when they are set shallow fry them for a minute or two until they turn golden brown on both the sides.
  • Place the fried folds on a paper towel and gently pat dry the excess oil.
  • Serve with hot and sour chili sauce.