Simply Palak Paneer
By: Becky McNeer
Published: Monday, January 24, 2011 - 12:25pm

Ingredients




What You Will Need:
2 bags (9 oz) pre-washed Baby spinach
1 container (15 oz) of Lowfat Ricotta Cheese
1 container (8 oz) of Sour Cream
1 tablespoon cumin
3/4 tablespoon ground Coriander
3/4 tablespoon Turmeric
1/2 tablespoon crushed red pepper flakes
3 garlic cloves, chopped
1 tablespoon fresh ginger, grated
1 large yellow onion, finely sliced
2 medium vine-ripened tomatoes, cored and cut into wedges
What You Already Have at Home:
4 tablespoons olive oil
Salt
Food processor
Large skillet
Medium skillet

Preparation

1 Heat 1 T olive oil in large skillet over medium-high heat. 2 Add onion, garlic, and ginger to skillet and brown.  Moisture from onions will affect the cooking time. 3 Stir in red pepper, cumin, turmeric and coriander. 4 Whisk in sour cream. 5 Add spinach to skillet.  Reduce heat to low-medium.  Stir until spinach wilts. 6 Cook spinach mixture for another 10 minutes to bring together spices. 7 Add spinach mixture to food processor.  Cover with tomatoes. 8 Puree until spinach is finely chopped. 9 Add back to large skillet over low heat. 10 In medium skillet, heat remaining olive oil. 11 Add spoonfuls of ricotta to hot oil.  Brown cheese.  Drain and add into spinach mixture. 12 Serve with naan.

About


If you love Indian food than it’s a pretty safe bet you love Palak Paneer.  I decided I wanted to attempt making this fantastic treat for dinner one night this week.  I didn’t look very hard and trusted this recipe from www.allrecipes.com.  What could be wrong with it if the word,“perfect,” is involved.
Besides the ricotta cheese, I thought this tasted better than any frozen or pre-made Palak Paneer I’ve found in the grocery store.  I used the ricotta because it was convenient for me.  I have no expertise with this cuisine, but I was impressed by the similarity of the sauce.  You be the judge.