Saturday, July 15, 2006

A Great Indian Recipe for GREENS! Palak Paneer

Eating seasonal produce is heroic work. Some friends and I joined a produce co-op called "Farm to Market". The idea is to skip the middle man- buy direct organic or low spray produce that is delivered to local farmers markets. It's been fun so far, we never know what we are going to get. I'm challenged every week to use the produce since I hate to waste food. We get a ton of vegetables in season, which has made cooking a lot of fun, and healthy too. Here is my recipe that I got from taking cooking classes at a local Indian grocery store.

Palak Paneer (I skip the Paneer and add either tofu or chick peas) also called Saag Paneer when made with spinach.

6 cups of cooked greens (mustard greens great) boil a few minutes then squeeze out extra water
3 large onions coarsely chopped
7 large garlic cloves sliced
1 walnut sized ginger peeled and coarsely chopped
6 tsp oil
28 oz can chopped tomatoes

cook onions in oil till soft (about 7-10 minutes)
add garlic and ginger and cook a few minutes more
add the tomatoes and the following spices:

2 tbsp coriander powder
1 1/2 tbsp cumin seed powder
1/2 tbsp cayenne pepper (I use a little less)
1/2 tbsp turmeric
1 tsp salt or more to taste

Bring to a boil the quickly add 1 cup of plain yogurt - a half cup at a time
one small carton of heavy cream

Chop up the greens and add to the above. Cook another 15 minutes. Blend with a food mill or put through a blender. Add tofu, Indian cheese, chick peas, or what ever you wish. Serve over rice.

Makes a ton.

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