Palak Paneer

A mandolin. Pigeons. A cow bell. Fields covered in yellow mustard flowers. Sarson da saag te makki di roti...kurta lamba te voti chhoti! Any guesses on what movie I’m talking about?! Palak paneer/saag paneer is made with spinach or mustard greens that are blanched, puréed, and added to spices and fried paneer to make a smooth curry that pairs perfectly with some garlic naan.

To know how powerful a teeny tiny mustard seed is, drop it in a pan with hot oil. When the oil reaches a high enough temperature, the mustard seed pops and releases its sweet aroma and has the power to transform a dish from ordinary to extraordinary. Similarly our faith has the ability to transform us and our situations in ways that we can’t imagine. “I tell you the truth, if you had faith even as small as a mustard seed, you could say to this mountain, ‘Move from here to there,’ and it would move. Nothing would be impossible.” Matthew 17:20

*Recipe*

- 2 bunches of spinach (palak), washed

- 2-3 green chilis whole + 1 finely chopped

- 1/4 c of fresh cilantro

- 2 T ghee

- 1 block of paneer (300g), diced (

- 1 t cumin seeds

- 3 T garlic, finely chopped

- 1 T ginger, finely chopped

- 1 med. onion, thinly sliced

- 1 t cumin powder

- 1/4 t turmeric powder

- 1 t kashmiri chili powder

- 1/2 t black salt

- 2 tomatoes, finely choppped

- salt to taste

1. In a pot of boiling water, add your spinach leaves and cook for 2 minutes. After the 2 minutes, transfer the spinach leaves to a bowl with ice cold water. This will stop the cooking process and preserve that beautiful bright green color.

2. When the spinach leaves have cooled, drain them and add to a blender along with the cilantro, whole green chilis, and a splash of water and grind until smooth.

3. In pan fry your paneer and then soak in salted hot water to keep it soft. This step is completely optional. I like the taste of it fried, so I did it.

4. To a pan add your ghee. Once hot, add your cumin seeds and wait until they splutter. at this time your chopped ginger and garlic and cook for one minute. At this time you can add your onion and a pinch of salt and cook until they are golden brown.

5. Then add your powdered spices; turmeric, cumin powder, Kashmiri chili powder, an black salt. Mix well and add your chopped tomatoes. Mix and cook fry the tomatoes for 3-4 minutes.

6. Now add your spinach puree and add about a 1/2 c of water and adjust the consistency to your liking. Boil for 2-3 minutes and then add your paneer. Check the seasoning and adjust accordingly. Serve with naan.