Ashy's vegetarian recipes ©2002 all rights reserved

 

Spinach paneer

This is quite a similar recipe to 'spinach and potato' so I've linked the recipes (see the bottom of the page) You can compare and contrast them and perhaps do a bit of experimenting with the ingredients. If you've got nice tender spring spinach, chop it roughly and use it fresh. If on the other hand you've got a pile of old scabby stuff that looks like dock leaves, chop it up making sure you chop the stems well, as they can be stringy, and steam it in a sauce pan with a tight fitting lid for 5 or 10 minutes. You shouldn't need to add water for this - the water which clings to the leaves after washing should be enough. If it was really scruffy, you can put the steamed spinach in a bowl and mash it with a fork (this gives the final dish a different texture - I like it)

Ingredients

200g of paneer
About 500g spinach
A few black peppercorns, crushed
A little nutmeg - less than a quarter of a whole one, grated
Salt
Oil for frying

Chop the paneer into 1 1/2 cm cubes and chop the garlic finely. Heat the oil and fry the paneer until it starts to go golden and then chuck in the garlic. When the garlic starts to smell, add either the fresh spinach, or the ready cooked stuff, with the pepper, nutmeg and salt. Put a lid tightly on the pan and turn the heat down a little. Cook for a further 6 or 7 minutes.

how to make paneer
spinach and potato
more paneer recipes
more spinach recipes
thali dishes