Time: 2h plus paneer prep
Source: Macheesmo
Linked: Paneer, Roti, Rice
Prepare paneer the day before (min 400g), marinating and frying before the recipe starts if you wish. Note that there's a natural break 20 minutes from the end, the mix will sit happily in the pot for hours until needed. The recipe doubles up easy.
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1/2 teaspoon cardamon pods
- 1 teaspoon paprika
- 1/4 teaspoon cinnamon
- 1 onion, diced
- 3 cloves garlic, minced
- 2 inches fresh ginger, minced
- 1 dried chile, diced
- butter, large knob
- ~560g spinach (replace some with turnip/mustard greens, or watercress)
- 1 400g can chopped tomatoes
- 1/4 cup peanuts or cashews
- 1/2 cup water
- 1 cup buttermilk
- Coriander leaf (optional garnish)
- Peanuts/cashews (optional garnish, doesn't matter if they're salted)
- Paneer should already be chopped, fried, and set aside for later
- Grind cumin, coriander, cardamon, chile together
- Add these to paprika, cinnamon, pinch of salt in a bowl
- Mince or process the garlic and ginger, then dice the onion. Add to the spice bowl
- Rinse greens, chop off large stems, steam until wilted
- Chop up 2/3 cup of greens and set aside
- Put remaining greens in a blender
- Melt large knob of butter in a large skillet. Add the spice/onion bowl a cook until the veggies are starting to brown
- Add canned tomatoes and let that all cook together for 5 minutes.
- Add half of the pan mixture to the greens in the blender along with 1/2 cup of water and a handful of peanuts or cashews.
- Blend
- Add this back to the unblended pan mixture, turn off the heat
- Put the reserved greens chopped earlier back into the pan
- Stir in the buttermilk, taste, then season well with salt and pepper as needed. Let it cook for 5 minutes.
- Gently fold in the cheese, cook for a minute or two until warm
- Serve over rice with coriander leaf and peanuts
