Apparently,
my husband is a big fan of Palak Paneer (Palak translates to spinach and Paneer, a form of cottage cheese), so when he saw it in Anupy Singla’s
book The Indian Slow Cooker, he asked me to make it. The recipe is extremely
easy, so go ahead and try it. It results in a nice spicy dish, so if you want a
toned-down version, you should use half of my quantities of chili powder,
chilies, and garam masala. Also, like Ms. Singla says in her book, you do need
to cook it for about 2 hours after it’s been blended, so that the spices have a
chance to finish cooking.
Palak Paneer ingredients going into the slow cooker |
Palak Paneer
2 lbs fresh
spinach, washed and drained
2 onions,
chopped into 10-14 pieces
2 tomatoes,
chopped into 10-14 pieces
1 4” piece
of ginger, chopped up
1 large pod
garlic, cleaned
2-3 chilies,
stems removed
1 tbsp
ground cumin
1 tsp (heaped)
chili powder
1 tsp garam
masala
Salt to
taste
12 oz paneer,
cut into pieces
Put all the
ingredients into the slow cooker except the paneer. Cook on high for 3 hours,
stirring once or twice. Check that the onions are soft, if so, switch off and
blend using an immersion blender or food processor, till the vegetables are
smooth. Place back into the slow cooker and cook for 2 hours on low. Put in the
paneer about 10 minutes before serving. Serve hot with chapatti.
No comments:
Post a Comment
Hi! Feel free to leave me any comments.