LOCATION: Recipes >> Indian >> Palak Paneer 03
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Palak Paneer 03
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PALAK PANEER
Yield: 4 servings
15 oz ricotta cheese
10 oz frozen chopped spinach
1/4 onion, finely chopped
1/4 c sour cream
1" piece fresh ginger, finely grated
1 garlic clove
1 ts cumin powder
1/2 ts coriander powder
1/2 ts turmeric powder
2 chillies, finely chopped
1/8 c oil
salt
Empty the ricotta cheese into an oven-proof dish and bake at 350F
for 40 minutes. Cut it into 1/2 inch square pieces.
Defrost the spinach. Put it into the blender for a couple of minutes.
Heat the oil in a pan. Fry onion, garlic, ginger, chilli - the
onion should turn golden.
Add the cumin, coriander and turmeric powder. Add the sour cream
to the pan, followed by the spinach. Stir till every item gets
properly mixed.
Now add the pieces of baked ricotta cheese. Add 1/2 cup of water.
Add salt. Cover and cook over slow heat for 15 minutes.
Serve with rice or naan (bread available at Indian stores) or pita
bread.
For the variation using tofu, I usually used firm tofu, dry it by
placing it on a paper towel and then baking it at 200 F for about
half an hour. I also do not use the sour cream. It works pretty
well.
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