A Non-Authentic Palak Paneer.Despite my misgivings, I decided to try a non-authentic recipe I found on AllRecipes.com because of its relatively high rating.
[ Original recipe here. ]I made some modifications based on the comments I read on the site. Here is the modified recipe I used, as well as my notes.
Quote:
INGREDIENTS
6 tablespoons olive oil
2 cloves garlic, chopped
1 tablespoon grated fresh ginger root
2 dried red chile peppers
1/2 cup finely chopped onion
4 teaspoons ground cumin
2 teaspoon ground coriander
2 teaspoon ground turmeric
1 cup yogurt
2 10-oz. packages frozen chopped spinach
1 large tomato, quartered
4 sprigs fresh cilantro leaves (I didn't measure this; I just pulled out a handful from the bunch.)
15 ounces ricotta cheese
coarse sea salt to taste
DIRECTIONS
1. In a large saucepan heat 3 tablespoons of olive oil and saute garlic, 1/2 tablespoon of ginger, red chilies (optional ingredient) and onion until brown. Mix in the cumin, coriander, turmeric and sour cream (add more or less to achieve desired creaminess). Add the spinach, handfuls at a time until it is cooked down, about 15 minutes total. Remove from heat and allow to cool slightly.
2. Pour spinach mixture into a blender or food processor and add the tomato, the remaining 1/2 tablespoon of ginger, and cilantro (add more or less according to taste). Blend for 15 to 30 seconds, or until the spinach is finely chopped. Pour back into the saucepan and keep warm over low heat.
3. In a medium frying pan heat 3 tablespoons of olive oil over medium heat, and fry cheese until browned; drain and add to spinach. Cook for 10 minutes on low heat. Season with salt to taste.
First of all, this is definitely
not an authentic recipe, and it doesn't taste it, but it tastes okay if you don't think of it as palak paneer. I'd probably give it 3/5 stars.
Second, I doubled most of the spices originally required in the recipe because of feedback from other cooks who'd tried the recipe, and from my taste test, I'm pretty sure it'd be way too weak without the increased spices. As it was, it tasted a bit weak, and it was definitely not spicy enough for me. Next time, I'll try 4 dried red chilies, if I make this again.
Please keep in mind that I like my food spicy/hot, though. 2 red chilies (they were picked from our garden in the backyard) made it about the spiciness of what's usually labeled as medium salsa.
Third, I used fat free plain yogurt, which turned out to be a bit watery. Regular or low fat would probably do better. Sour cream is likely to taste un-Indian, but the thickness and creaminess would probably help if you don't mind.
Fourth, I used a full 15 oz. of ricotta because my grocery doesn't carry 8 oz. containers as suggested in the original recipe, and I love cheese, so I don't mind more. Ricotta doesn't taste like paneer, and frying it was messy because it sprayed everywhere like popcorn when cooked in hot oil, but it tasted fine with the spinach sauce. Next time, if I try this again, I'll buy real paneer or try making it myself (as suggested by some people on AllRecipes) with whole milk, lemon juice, and some heat. Otherwise, the amount of cheese certainly wasn't anything I'd complain about.
The tomato probably wasn't necessary because most palak paneers I've had don't have tomato added. It tastes fine in the recipe, but I might try it without someday.
Overall, it's okay, but not great and certainly not the kind of palak paneer I've been craving. Next time, I'll try a more authentic recipe and let you all know how that goes!
