Paneer, is a fresh cheese made out of milk and lemon juice which is very popular in Indian cuisines. Paneer is a great additional to many vegetarian dishes, such as my favourite Palak Paneer, which is spinach cooked with paneer. It is often mistaken as firm tofu because of the appearance and texture. However, paneer has a distinct taste by itself. It also acts well as a flavour transporter and companion to many great dishes. Paneer is very high in fats and cholesterol. People with diabetes and and hypertension should reduce intake of paneer. But like what we chefs say, all flavours in food comes from the fat in it. So, its tasty and deadly at the same time! ahhaha.
I include here a recipe of Palak Paneer that I made with my girlfriend few months ago. Tastes awesome! But if you guys think that this recipe can be improved, please leave your comments.
Recipe:
4 cup freshly chopped spinach
1/3 lb paneer
2 tomatoes, puree
1 tsp ginger
1 tsp coriander powder
1/2 tsp tumeric powder
1/2 tsp red chili powder
1 tbsp oil
1/2 tsp cumin seeds
1/2 tsp salt
2 tbsp flour
1/3 cup heavy cream
Method:
- Give the spinach a good wash, and finely chop it.
- Place tomatoes and ginger in a blender and blend till fine. Mix in the coriander powder, tumeric powder and red chili powder into the tomato puree and set aside.
- Mix the flour and heavy cream and set aside.
- Cut the paneer into 4x4cm cubes. Heat up oil in a wok and fry the paneer till golden brown. Strain it and set aside.
- Heat up some oil in the wok, and put in the cumin seeds. The cumin seeds will start to crackle and that releases its aroma.
- Pour in the tomato puree and fry for 5 minutes.
- Add the spinach into the tomato puree and let it simmer covered for 10 minutes.
- Add the cream and flour mixture and stir well to prevent any lumps. Add in the paneer and stir well. Season to taste with salt. Serve.
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