While the newly arrived Biodanza group already seem to have melted into movement and togetherness, Kumud and I have enjoyed the morning in the kitchen creating a spicy pole to the icy winter outside: Palak Paneer. Even though this dish is considered as mildly flavoured if you get it in India, we decided to keep the spice intensity low. Most Scandinavian taste buds are just not so accustomed to strong seasoning and we didn’t want to dull any ones ability to enjoy the coming meals. However, if you want to make it yourself, it is for sure possible to adjust all the spices, so that it tastes just as you like it the best. This recipe is only a layout.
If you are really into making things from the bottom, Palak Paneer is very nice with a fresh homemade paneer (Indian cottage-cheese). You can easily find a good recipe on the Internet for that and it can be a lot of fun to make. It should also be possible to find paneer in some eastern food shops. If you want to make it easy, like we did, you bye cow feta cheese in cubes instead. The only thing you have to be aware of if you do that is not to add salt to the dish, until the salt from the feta has evened out with the rest of the ingredients. Otherwise you might regret. It is also possible to overcook the feta if you got a less firm version, so you need to find a balance with the cooking time and the “salt soaking time”. Turning off the heat for 15 minutes or more after you have added the feta and then heating the whole thing just before serving usually works well.
Palak Paneer is very nice to serve with basmati rice or another kind of rice.
With Love, Khudai
Ingredients for Palak Paneer (4 persons):
3 cloves garlic
10 g fresh ginger
1/2 red chili pepper
Ca. 8 g ground cumin (spidskommen)
Ca. 5 g ground coriander
Ca. 5 g ground turmeric
Ca. 5 g curry
100 g finely sliced onion
800 g fresh spinach, torn or chopped frozen spinach
1 large tomato, finely chopped.
250 g sour cream
1/2 bunch fresh coriander, chopped finely
200 g cow feta cheese in cubes
Sea salt and black pepper after taste
1. Mix cumin, coriander, turmeric and curry.
2. Blend ginger, garlic and chilli into a paste with some olive oil.
3. Warm up olive oil in a pot and fry the spices to bring out the flavour.
4. Put in the onions and fry until they get a clear or transparent look, still crunchy.
5. Turn the ginger/garlic/chilli paste in and add spinach and tomato.
6. Let it cook for 10 – 15 minutes and add the sour cream and ½ of the fresh coriander.
7. Cook 5 more minutes and put in the feta cheese. If the feta is very salty, then turn down the heat and let the Palak Paneer stand for ca. 15 minutes, so that the salt can go into the dish. Then heat up again.
8. Taste with salt, pepper and eventually more spices.
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