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Palak Murgh- A Spinach and Chicken Recipe

October 30, 2018

Palak Chicken

  • 1 pound boneless chicken thighs, cut into bite size pieces
  • ¼ cup sour cream
  • 1 teaspoon minced ginger
  • 1 teaspoon minced garlic
  • ¼ teaspoon nutmeg
  • 3 green cardamom pods, skin off
  • ½ teaspoon cayenne pepper
  • Juice of one lemon
  • Salt

Marinate overnight or at least 2 hours.

  • 1 large white onion, chopped
  • 3 tablespoons olive oil
  • 2 teaspoon cumin seeds
  • 1 cinnamon stick
  • 3 cloves
  • 1 black cardamom
  • 1 cup crushed tomatoes
  • Salt
  • ½ teaspoon cayenne pepper
  • 2 teaspoons coriander powder
  • 2 cups frozen chopped spinach- thaw the spinach in the bag and process it in a processor until smooth.
  • 1 teaspoon garam masala

In a large, wide frying pan heat the olive oil on medium heat. Add the cumin seeds and sauté 30 seconds or till the seeds begin to sizzle. Add the cinnamon stick, cloves and black cardamom. Add the onion and sauté for 5-6 minutes on medium heat. Add the crushed tomatoes and sauté for another 5 minutes on medium heat. Add the salt, cayenne pepper, coriander powder, processed spinach and the chicken with the marinade. Cook on medium for 10-15 minutes or till all the moisture has evaporated. Taste for seasonings and add garam masala for garnish.

Palak Paneer (Spinach and Indian Cheese)

March 24, 2015

 

This is the basic palak paneer recipe. I changed it up a bit by adding cilantro and dill to the spinach mixture. It gives it an amazing earthy flavor…

Palak Paneer is cooked in several different ways. Restaurants tend to make it quite rich with lots of butter and cream. In the homemade versions the paneer is fried. I have tried to make mine as simple and healthy as possible. I don’t think there is any need to fry the paneer, soaking it in water makes it very soft and spongy and it absorbs the spinach flavor well. It is a little time consuming but the result is worth the extra work. I grew up with this dish in Delhi, having all different versions of it. I like my mom’s the best and this is very close to hers.
I like eating Palak Paneer with some dal (check out the masoor dal recipe) and roti/naan. Beer goes nicely with Indian food, but since I am more of a wine drinker, I go for a crisp Riesling, Savignon Blanc, Rose or Champagne!

  • 12 ounces Paneer- store bought Indian cheese
  • 1 pound chopped frozen spinach-thawed in the package
  • 4 tablespoons olive oil
  • 2 teaspoons cumin seeds
  • 1 medium onion, roughly chopped
  • 3 garlic cloves, smashed
  • 2 inches ginger, small pieces
  • 1 cup cilantro, roughly chopped
  • 1 cup crushed tomatoes
  • 1 teaspoon coriander powder
  • 2 teaspoons garam masala
  • 1 teaspoon turmeric
  • ½ teaspoon cayenne pepper
  • 2 teaspoons salt- or to taste
  • ¼ cup half-and-half

Cut the paneer into two inches squares and place in a medium bowl with water to cover the cheese. Let the paneer soak in the water for at least 2 hours. This makes the cheese nice and soft for consumption.
In a large saucepan, heat the olive oil with the cumin seeds. In the mean time blend the onion, garlic, ginger and cilantro into a paste- don’t wash the blender, we will re-use it for the spinach. Once the cumin begins to sizzle, add the onion mixture. Saute this mixture on medium heat for 10 minutes stirring consistently. Then add the crushed tomatoes, coriander powder, garam masala, turmeric and cayenne pepper. Saute for another 10 minutes stirring well. On the side, blend the thawed spinach in the same blender. Add the blended spinach to the tomato mixture and cook on medium heat for at least 15 minutes or till the water (from the spinach) has evaporated. Add the half and half and the drained paneer. Cook for another 10 minutes on low heat with the lid on. Adjust seasoning and serve.

Spinach and Roasted Corn

January 11, 2011

Spinach and Roasted Corn This is one my favorite vegetarian, Indian dishes to make. Usually spinach is paired with paneer or some kind of meat in Indian cuisine. Years ago, we had corn and spinach at a restaurant and I thought it was delicious. The spinach is cooked the same way as in the other dishes but somehow corn gives it a wonderful, unique flavor.

I changed it up a bit- of course. I used the roasted corn I buy from Trader Joes. It has a delicious smoky flavor. I also cooked the spinach with dried fenugreek- which brings a unique earthy flavor. It also mimics the smoky flavor of the roast corn really well.

I made it when a friend came over. Everyone loved it including the kids. Make this dish next time you are looking to make something different…

  • 1 medium yellow onion, chopped
  • 4 garlic cloves, peeled
  • 2-inch ginger, peeled

Process the onion, garlic and ginger in a food processor. Keep aside.

  • 1 16 oz pack frozen chopped spinach, thawed

Blend the thawed spinach until smooth. Keep aside.

  • 2 teaspoons cumin seeds
  • 3 tablespoons extra light olive oil
  • 1 cup tomato puree
  • 2 teaspoons salt
  • 1 teaspoon turmeric
  • ½ teaspoon cayenne pepper
  • 2 teaspoons coriander powder
  • 1 pack fire roasted frozen corn from Trader Joes (or 3 cups regular corn)
  • ¼ cup dried fenugreek leaves (methi)
  • ¼ cup half and half

Heat a heavy saucepan with the extra light olive oil. Add the cumin seeds and sauté for 20 seconds on medium heat. Add the onion mixture and sauté for 10 minutes on medium heat, stirring constantly. Add the tomato puree and sauté for another 10 minutes, stirring constantly. Add the blended spinach, salt, turmeric, cayenne pepper and coriander powder. Mix well. Add the corn and fenugreek leaves. Mix well and cook on a medium low heat, covered for 15 minutes. Take the lid off and turn the heat up to high. Add the half and half and stir constantly while cooking for another 5 minutes. Taste for seasonings.