Curried Spinach with Homemade Cheese (Palak Paneer)

Page 96

Cuisine: Indian

(1 review)

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Recipe Review

Another winner--This review is of the spinach dish only as I did not make the Paneer. This is another recipe that leaves you doubting when you first put the lid on the slow cooker. It's a big pile of spinach leaves, onions, garlic cloves, tomato and chile chunks, and spices--no liquid other than what is left on the washed spinach or occurs naturally in the vegetables. It is important to stir during the first three hours of cooking--and to do it a bit more than suggested in the recipe. The warning about spinach leaves sticking to the sides of the cooker is well taken. When the first hours go by and it is time to puree the spinach, the huge pile of leaves has become a relatively small quantity of thick soupy green. The last two hours completed, you are left with a wonderful deep green velvety and spicy curry.

I ate mine first almost as a dip with slices of a wonderful pain de campagne. Then, the next day, carrying fusion to an extreme, I used it as a sauce over pasta with feta cheese crumbled overall--Fabulous!

Next time, I'll try it with rice and naan...

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