Though we’re no longer in India we are currently staying in Kuala Lumpur’s Little India (Brickfields) neighborhood so we’ve got a plethora of delicious Indian restaurants to choose from for every meal.
Tonight we tried a restaurant known for its banana leaf dishes, essentially a large banana leaf acts as a substitude for a plate and you get a scoop of rice, three vegetarian sides, a meat/fish side dish, curry sauce, and papadum.
All this for 13 Malaysian ringgits, the equivalent of less than $4. So since I’ve got Indian food on the mind it’s time to share this palak paneer curry recipe that I learned during a cooking class in India.
This dish is a thick and rich spinach and tomato based curry. A simple perfect Indian vegetarian recipe.
The sauce is cooked and blended to make it a smooth puree and the creamy soft paneer is a perfect addition. The sauce is made in a series of steps but comes together eventually all in one and is served over rice or with some fresh garlic naan. When you’re craving Indian food, make this at home.
- 3 onions
- ½ inch piece of ginger
- ½ green chili
- 3 cloves garlic
- 3 tomatoes
- 250 grams spinach, boiled and cooled
- 2 tablespoons cocnut oil
- 1 pinch asafoetida
- ½ teaspoon cumin seeds
- ½ teaspoon mustard seeds
- ½ teaspoon garam masala
- ½ teaspoon red chili powder
- ½ teaspoon turmeric powder
- ½ teaspoon coriander powder
- 1 teaspoon salt
- 1 small block paneer (Indian cottage cheese), cut up into cubes
- 3 tablespoons heavy cream
- Make a pasta out of the onions, ginger, chili and garlic(can use food processor/blender or mortar and pestle). Add a bit of water if having trouble blending it together.
- Make a paste out of tomatoes (can use blender)
- Make a paste out of the spinach (can use the blender).
- Heat oil in large deep pan (wok) and once hot add asafoetida, cumin seeds, mustard seeds and garam masala. Stir until fragrant.
- Add the onion paste and cook for 5-7 minutes until it turns a bit brownish. Then add the tomato paste and add red chili powder, turmeric powder, coriander powder and salt.
- Cook until you see that the oil is coming up to the surface (after about 5 minutes) and then add the spinach paste and paneer.
- Add some heavy cream and stir. Cook for a few more minutes.
- Serve with rice or chapati/naan (for gluten free serve with rice)
Recipe From Spice Paradise Cooking School