- Green chilies
- Garam masala
- 1 teaspoon of Kosher Salt or to taste
- (Optional) heavy cream/ sour cream
Indian food is well known around the world and the dish we are working on today is Palak Paneer which is fresh Indian cheese with spinach. Now we’re going to fry our onions, garlic, ginger, chilies, and spices, then cook our spinach. We will begin by heating our remaining ghee in a heavy, deep, sauté pan or a Dutch oven on medium high heat. When the ghee is hot we will add in our onions and stir often until we will then add in some ginger, garlic, and hot green chilies. Stir these around for a couple of minutes until they smell a little bit fried. The garlic and ginger will also pick up a little bit of a golden color. Once our veggies have been fried we are going to add in our ground spices. Stir this around briefly, about 30 seconds or so just too lightly cook them.
Next we can add our spinach to the pan and just pack it all in there. It may seem like an awful lot at first but spinach shrinks quite a bit once it’s cooked. Once you have all your spinach added give the pan a little shake and put the lid on. Lower the heat and let the spinach gently cook for about 8-10 minutes. After your spinach has been cooking for about that time remove the lid and give it a stir. When it’s mixed up well, put the lid back on and let it cook for about another 10 minutes. Once your spinach has been cooking for another 10 minutes take the lid back off. Our mixture is ready for us to add in the rest of the ingredients. Now we will add in some salt, paneer cheese, and a little bit of our home made garam masala. I usually add in about one teaspoon of kosher salt, but just add what you desire. Then we will add in some delicious fried paneer cheese and sprinkle on some garam masala.
Next I’m going to add just a few tablespoons of heavy cream. You can also use sour cream but adding cream in any case is optional. It really just depends on how rich you like your Palak Paneer to be. You just need to fold all of that cream in and cover it. Let this cook for a few more minutes. Once your spinach and paneer cheese has cooked for its last 5 minutes or so, we can place it into the serving dish. The spinach should be nice and tender but not overcooked. When you have your Palak paneer in the dish you’re ready to garnish with some of the garam masala spice blend over the top. You can also feel free to drizzle a little bit more of fresh heavy cream over the top. Another option is to sprinkle on some very thinly sliced hot green chilies as well. This dish is traditionally served with Indian flat bread such as chipati, paratha, or naan but it’s also equally good with warm French baguettes. Share with your friends and they may never leave.