Palak Taunts Tastebuds

Palak Paneer the finished dish

I had had enough, I wanted to eat and I wanted flavour personified and I wanted it now. Soft enough to chew, wet enough to swallow and pretty enough to admire, enter Palak.

Palak (Indian Spinach or Green sauce)

Ingredients:

2 tablespoon of ghee or butter

1 onion medium

2 tablespoons of ginger grated finely

4 cloves of garlic

2 fresh green chili (omit if you have not already experimented with chili)

2 teaspoons of cumin

2 teaspoons of coriander

2 teaspoons of garam masala

12 ounces of frozen spinach (if using fresh use about a med to large size bunch and remove stems)

1 cup water (filtered)

¾ cup plain yoghurt (I use thick and creamy Greek yoghurt (no sugar)

½ cup cashews (I also substitute pinenuts) I used raw but you could use roasted nuts for a fuller flavour.

½ teaspoon sugar (coconut sugar)

1 teapoon salt

Method

In a large pan, heat ghee or butter, add chopped onion, ginger, garlic and saute until deeply golden and fragrant. Add spices and sautee another three minutes. Add frozen spinach a cup of water and simmer until the spinach is thawed or sweated down if using fresh.

Place the spinach mixture in a blender, add cashews, yoghurt, salt and sugar. Blend until silky smooth, if you need to add more water to get a super creamy silky consistency do so.

Additions. To this sauce you can add paneer – A type of cottage cheese or simply pour this sauce over rice, quinoa, or cauliflower rice.

After not eating via mouth for a few months, this dish is amazing for dulled senses and I found it so comforting to eat with panfried paneer, steamed rice and a big dollop of creamy yoghurt. It freezes well too.

Published by The Food Manifesto

I am a life explorer, food forager, choice crusader, eco educator, leader, teacher and head and neck cancer survivor. I've loved food all my life, my mum taught me good eating habits and how to cook nutritious food with loads of flavour. As a little girl I lived next door to a wonderful cook Pat Heidrich, I watched as she rolled pastry, filled cupcakes and prepared light as a feather sponges. My love of licking bowls and beaters started early. I grew up and explored my passion by studying cooking, trawling food markets, buying good equipment and experimenting with the tastes and cuisines I love. This blog is intended to share my passion, inspire you to try ...and fail, provide tips and every day good advice about cooking, shopping for ingredients, and planning menus for you, your family and friends. What's your food manifesto? talk to me about how I can help you.

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