Thursday, August 17, 2006

Sauteed Paneer Spinach and Carrots

sauteed paneer, spinach and carrots with phulkas
(the phulkas are made of 3/4 parts whole-wheat flour and 1/4 parts golden temple atta)

Tonight was one of those nights - the nights when I come home with a thoughtout plan for what to make for dinner but then something happens which affects the plans I had in mind. I wanted to make "chamadumpala pulusu" (colacasia in tamarind gravy) with phulkas but upon opening the cabinets, I found that I waited too long to make the dish. The colacasia I got were already bad and had white spots on them (ewww) - had to pitch them. Then I frantically looked in the freezer and didn't find any veggies that I wanted to cook with but found some home made paneer. In the refrigerator were some carrots and a bag of baby spinach. I made a quick decision and decided to whip up something with what I had on hand. What I should say is that it was a HUGE hit. We loved the end result. The most appealing aspect of this dish is that it took all of 20 minutes to make it (It will probably take me more time to actually type out this recipe).

  • 1 tsp extra virgin olive oil
  • 1 tsp each of cumin and mustard seeds
  • 1 small onion, finely diced
  • 5 green chilis, finely chopped
  • 2 garlic cloves, finely chopped
  • 5 carrots, finely diced
  • 10-12 one inch paneer cubes
  • 10 oz bag baby spinach
  • 1/4 tsp turmeric powder
  • 1 tsp coriander powder
  • 1 pinch garam masala (roasted cinnamon, cloves, caradamom and shahjeera powder in equal amounts)
  • salt, to taste
  • handful chopped cilantro (optional)
  • One medium sauce pan with a lid
  • To start off, put the finely chopped carrots in a microwave safe vessel, sprinkle about a couple of tablespoons of water and microwave covered for about 4 mins until the carrot is soft but not mushy.
  • Put the sauce pan on medium heat, add the cumin and mustard seeds. Let them splutter.
  • Add the green chilis, onions and garlic, fry until onions are translucent.
  • Then add in the microwaved carrots and the paneer. Add in the salt. Cook for a couple of minutes stirring often. As you stir crumble up the paneer.
  • Add the baby spinach. The spinach may act like it doesn't want to get in the saucepan, but just jam it in there and close the lid and cook on medium heat for about 3-4 minutes.
  • Open the lid and the spinach should all be wilted, stir well.
  • Check the salt and add the coriander and the garam masala powders. Turn off the heat.
  • Garnish with cilantro.
Dessert tonight was Elise's Banana Bread with vanilla icecream and a drizzle of some hot fudge. The only change I made to Elise's recipe is that I added 1/4 tsp of nutmeg, reduced the sugar to 3/4 cup and added in about 1/4 cup of chopped walnuts. Thank you, Elise. That recipe is a keeper - so easy to remember and simple to make. Made the most moist and delicious banana bread!

banana bread w/ vanilla icecream and hot fudge


Linda said...

Spinach, my fav! Looks wonderful.
Tomatoes look great too. Funny I never saw that tomato post (dated aug 8) till tonight. Welcome back!

wheresmymind said...

Great Indian/American dinner/desert influenced meal :)

Chandrika said...

U have a nice blog with a wonderful collection of recipes...Will keep coming back...Thanks for sharing...

Vineela said...

Hi Sam,
Palakoora with carrots never tried this combo.
yummy looking home grown roti pachachadi.I miss these pachchallu ,l2c.Looks really delicious.
Thanks for sharing.

Gini said...

Wow! That dish looks so perfect. Has all my favorite ingredients. Gotta try this.

Praveena said...

No matter how hard I try I cannot get myself to eat spinach. But I have a feeling you have made my job easier! Thanks.

Tony of bachelor cooking said...

thats a great idea.. carrots in palak paneer.. i prepare this without the carrot often..

RP said...

Looks wonderful!

KrishnaArjuna said...

Wow you are back! Have been missing your posts. Good to know that the move went fine.

tastycooks said...

Very nice blog and wonderful pictures. I will keep coming.