Palak Paneer (Spinach & Cheese)
|Sunflower oil||6 Tablespoon|
|Garlic||2 Clove (10 gm), grated|
|Grated garlic||2 Clove (10 gm) (fresh)|
|Grated ginger||1 Tablespoon|
|Dried red chili||2|
|Red chilli||2 , dried|
|Chopped onion||1⁄2 Cup (8 tbs) (chopped finely)|
|Onion||1⁄2 Cup (8 tbs), finley chopped|
|Ground cumin||2 Teaspoon|
|Ground coriander||1 Teaspoon|
|Powdered turmeric||1 Teaspoon|
|Yogurt||3⁄4 Cup (12 tbs)|
|Spinach||3 Pound, chopped|
|Fresh spinach||3 Pound, chopped|
|Tomato||1 Large, quartered|
|Parsley sprigs||4 (fresh)|
|Cottage cheese||8 Ounce|
|Olive oil||3 Tablespoon|
In a large saucepan heat 3 tablespoons of oil and saute garlic, 1/2 tablespoon of ginger, red chilies and onion until brown. Mix in the cumin, coriander, turmeric and yogurt (add more or less to achieve desired creaminess). Add the spinach, handfuls at a time until it is cooked down, about 15 minutes total. Remove from heat and allow to cool slightly.
Pour spinach mixture into a blender and add the tomato, the remaining 1/2 tablespoon of ginger, and parsley. Blend for 15 to 30 seconds, or until the spinach is finely chopped. Pour back into the saucepan and keep warm over low heat.
In a medium frying pan heat 3 tablespoons of olive oil over medium heat, and fry cheese until browned; drain and add to spinach. Cook for 10 minutes on low heat. Season with salt to taste.