Getting Back Into Food Blogging, Indian Style!

Hey! You found me here. This blog has been dormant for a while but lately, we've had some food view overhauls and it has rekindled my interest in food blogging. For some time, we've been moving away from processed foods and trying to eat only "real" food - fruits, veggies, and meat. In addition to getting rid of the snacks (goldfish, granola bars and the like,) we've also been trying to cut out much of the bread, grains, and sugar from our diets. It is kind of a bastardized Paleo. Don't get me wrong, this is a very loose interpretation. We cheat all the time, whenever we feel like it. And I insist on sugar in my coffee every morning!

So my plan is to share what is going on in our kitchen. Some will be Paleo, some not. Hopefully, it will all be good!

This past year, we were lamenting the fact that we love Indian cuisine but couldn't cook any of it. We decided to bust out of our comfort zone ad give some recipes a try. This is one of our favorites and it is easy to make. Today I'm making Palek Paneer. It is spicy spinach (palek) with chunks of Indian cheese(paneer.)

Before you get started, this will call for some ingredients you probably don't have at home. Find a good Asian or Indian market and make friends with the owner. After nearly a year of going to ours, we get a friendly wave and they no longer warn me that the peppers are hot. Anyway, you will want to get your paneer, yogurt, and some spices there. I've found that even the spices supermarkets carry are cheaper and better at our Asian market.

I'm a big fan of lots of upfront prep work when it comes to Indian cooking. The active stove time goes much smoother when you have everything ready to go.

First, you want to cube your paneer (12 ounces.)

Then mix 3 tablespoons of oil, 1 teaspoon of turmeric, 1/2 teaspoon cayenne, and 1 teaspoon salt in a small bowl. Add the paneer and set aside to marinade.

Next get your spice mix ready. Combine in a small bowl 1/2 teaspoon garam masala, 2 teaspoons ground coriander, and 1 teaspoon ground cumin. Set this aside for later.

 Next, we are going to steam the spinach. You need about 16 ounces. I generally use one Sam's Club box. If you are in a pinch, frozen will do but it does not, in my opinion, taste as good.

Put the spinach in a non stick skillet with a little water. Cover and steam using high heat until it is all cooked. You may have to start with just some of the spinach in the pan and add as it reduces down.

When it is done, drain in a colander. Tim likes to put it in an ice water bath to shock the spinach and keep the color bright. I am too lazy and never bother with that step.

Then chop the spinach in your food processor. If you do not have one, you can chop it by hand but the texture is better using a Cuisinart. Set this aside for later.

Next chop up your Indian mirepoix:

One large green serrano chile

4 cloves garlic

One inch thumb of ginger

I like to peel my ginger with a vegetable peeler and then grate it with a microplaner. You can also just chop it fine if you don't have that tool.

Combine these in a bowl and set aside.

 Now you are ready to cook! Heat your non stick skillet over medium high heat. Pour in the paneer and oil mixture. Cook the paneer for about 3-4 minutes until it is browned on one side. Then remover the paneer and set aside on a plate.

Add a tablespoon of oil to the pan and saute the onion mixture for about 15 minutes, until it has a nice toffee color. Don't be impatient! This is an important step.

Add the spice mixture to the onions and cook for about 3-5 minutes. You will know it is done when it smells yummy! Now add the chopped spinach and then the paneer. (You can also add some salt to taste. I love salt so I add a fair bit.)

Once it is warm through, remove from heat. Next you will slowly mix in a half cup of plain yogurt. Preferably Indian yogurt but it must be full fat. Do not go through the bother of all this work and ruin it with crappy low fat or fat free yogurt. (You can substitute heavy cream if you want. Not surprisingly, that is pretty darn good too.)

And you are done! If you aren't shunning grains, this tastes great with basmati rice or naan but it is awesome all on its own. Don't be afraid, give Indian cooking a try!

Palek Paneer

Ingredients

1 teaspoon turmeric

1/2 teaspoon cayenne

1 teaspoon Kosher salt

3 tablespoons plus 1 tablespoon vegetable oil

12 ounces paneer

16-ounces spinach

1 medium white onion, finely chopped

1 (1-inch thumb) ginger, peeled and minced

4 cloves garlic, minced

1 large green serrano chile, finely chopped

1/2 teaspoon garam masala

2 teaspoons ground coriander

1 teaspoon ground cumin

1/2 cup plain yogurt

Directions

Whisk together the turmeric, cayenne, salt and 3 tablespoons oil. Add paneer and let marinade.

Steam spinach and drain in a colander. Chop in food processor.

Place a large nonstick skillet over medium heat, Cook the paneer about 3-4 minutes until brown on one side. Remove the paneer from the pan onto a plate.

Add the remaining tablespoon of oil to the pan. Add the onions, ginger, garlic and chile. Saute the mixture for about 15 minutes.

Add the garam masala, coriander and cumin. Cook, stirring often, about 3 to 5 minutes.

Add the spinach. Once it is well mixed with the onions, add the paneer.

Remove from heat and slowly add yogurt.