Directions
Pre-heat an oven to broil.
Cut paneer into ½ inch cubes and place in a bowl. Coat with 1 tablespoon of the sunflower oil. Spread evenly on a baking sheet and transfer to broiler. Broil 6-8 minutes, turning cubes over with a spatula every two minutes. Remove from broiler as soon as the cheese is golden brown on all sides.
Mix ½ teaspoon garam masala and ¼ teaspoon cayenne in a medium bowl. Add roasted cheese cubes and toss to coat all sides. Set aside.
Place ginger, garlic, and serrano pepper into a blender with ¼ cup of water. Blend into a smooth paste. Clean sides of blender with a spatula as necessary.
Heat the remaining 2 tablespoons of sunflower oil in a large skillet over medium heat. Add paste to hot oil and fry it, stirring constantly for 30 seconds.
Add the chopped spinach and salt. Cover the pan, turn the heat to low, and cook the spinach with the ginger-garlic paste for 10 minutes. Add 1-2 tablespoons of water if necessary while the spinach cooks.
Stir in the paneer and cream and bring to a gentle simmer. Cover and cook for 5 minutes.
Chef’s Narrative
A take on a classic from Northern India, this vegetarian dish consists of paneer (a type of Indian cottage cheese) in a thick paste made from puréed spinach and aromatic spices.
Recipe Substitutions
Use other leafy greens, such as chard or kale in place of the spinach.
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Ingredients
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6ouncespaneer cheese
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3tablespoonssunflower oil, divided
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1/2teaspoongaram masala
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1/4teaspoonground cayenne pepper
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1inchfresh gingerpeeled and chopped
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5clovesgarlic
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1avocado or grapeseed oil
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1 1/2poundsspinachwashed, trimmed and finely chopped
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1/2teaspoonkosher salt
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3tablespoonsLulubelle’s™ Creamery heavy cream
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