What you'll need
2 Tbsp butter or ghee or coconut oil
3 bags chopped frozen spinach (not sure the ounces on these) (update: four 12 or three 16 oz bags work for this)
2 onions, chopped
6 cloves garlic
1 1/2 inch piece of fresh ginger, peeled and coarsely chopped
2-3 chili peppers such as jalapenos, seeded or not to your tastes (Mike, when I made it last I did 3 jalapenos, 2 without seeds and one with seeds)
1 package paneer cheese, which I believe is 16 oz. or equivalent homemade, cut into cubes
3-4 tsp garam masala
1 tsp cumin
1 tsp coriander
1 tsp ground cardamom
1 tsp ground cardamom
1/2 tsp turmeric
a few cups water
1/2 cup heavy cream
2-3 tsp salt
pepper
pepper
1. Melt butter/ghee/oil in large pot over medium heat. Add onions and saute until translucent.
2. Meanwhile, with your super duper handy little food processor, chop the chili peppers, ginger, and garlic together. When the onion is ready, add this hot gingery mixture to the pot and cook for a minute or two.
3. Now stir in your spices and let them cook for a minute (I find it is easiest to put all the spices together in a bowl before hand and add them all at once so nothing burns).
4. Add 1 1/2 cups water and stir well. Add your frozen spinach. Cover the pot and cook until the spinach is thawed completely. If it looks like you need more water to reach the consistency you like, add some. Mike says about 2 to 2 and 1/4 works for him.
5. Take your trusty and indespensible immersion blender and start going at it with the thing. Vroom vroom. Get it as smooth as you like. Now let all this cook together at a light simmer for 7 minutes or so. Do it on about medium or medium low heat and stir occasionally. I just picked 7 out of my arse. Five will do in a pinch.
6. Now you can add your cubed paneer. Continue to simmer for about 7 more minutes or until you think it's done.
7. Take it off the heat, stir in the cream and season with salt and pepper. You're going to need a lot of salt - all that spinach! But be careful (Mike) not to over salt it.
Now you have to eat it, what a chore. Poor you.
2. Meanwhile, with your super duper handy little food processor, chop the chili peppers, ginger, and garlic together. When the onion is ready, add this hot gingery mixture to the pot and cook for a minute or two.
3. Now stir in your spices and let them cook for a minute (I find it is easiest to put all the spices together in a bowl before hand and add them all at once so nothing burns).
4. Add 1 1/2 cups water and stir well. Add your frozen spinach. Cover the pot and cook until the spinach is thawed completely. If it looks like you need more water to reach the consistency you like, add some. Mike says about 2 to 2 and 1/4 works for him.
5. Take your trusty and indespensible immersion blender and start going at it with the thing. Vroom vroom. Get it as smooth as you like. Now let all this cook together at a light simmer for 7 minutes or so. Do it on about medium or medium low heat and stir occasionally. I just picked 7 out of my arse. Five will do in a pinch.
6. Now you can add your cubed paneer. Continue to simmer for about 7 more minutes or until you think it's done.
7. Take it off the heat, stir in the cream and season with salt and pepper. You're going to need a lot of salt - all that spinach! But be careful (Mike) not to over salt it.
Now you have to eat it, what a chore. Poor you.
I really feel bad for you.
No comments:
Post a Comment