Try this North Indian dish with a Lake Superior twist - fresh and local spinach!
2 lbs. Fresh Spinach
1 teaspoon Turmeric
1/2 teaspoon Cayenne
1 teaspoon Salt
3 Tablespoons plus 1 1/2 Tablespoons of Olive Oil
12 oz. of Paneer (This is an Indian cheese that can be found at the Chequamegon Food Co-op)
1 Medium Yellow or White Onion
1 Tablespoon of Fresh Grated Ginger, or Ginger Powder
4 Cloves of Garlic
1 Large Serrano Pepper (or other hot pepper of your choice) (This is optional if you don't want it spicy)
1/2 teaspoon Garam Masala
2 teaspoons Ground Coriander
1 teaspoon Ground Cumin
1/2 Cup Water
1/2 Cup Tetzner's Whole Milk or local yogurt of your choice
1. In a large bowl, whisk together the turmeric, cayenne, salt, and 3 teaspoons of coconut oil (first melt the coconut oil on low heat in a small sauce pan if it has solidified in our cool climate).
2. Cut the paneer into 1 inch cubes.
3. Gently add the paneer cubes into the bowl of spices and oil. Gently toss them, taking care not to break the cubes too much, and let the paneer marinade while you continue with the recipe.
4. Sauté the spinach in a skillet on low-medium heat with a little more coconut oil so that it doesn't burn. Stir often, and cook the spinach until it is all wilted and soft.
5. Puree the spinach in a food processor or you may chop it very finely.
6. Place a skillet over medium heat, and add the paneer as it heats.
7. Give the pan a toss in a few minutes - you want the paneer cubes to brown on at least one side each. Continue to fry the paneer for another minute or so, and then remove the paneer from the pan and place on a plate.
8. Add 1 1/2 Tablespoons of coconut oil to the pan, and then sauté the onion, ginger, garlic, and spicy pepper. You want everything to be a golden brown, so let it sauté for at least 15 minutes. If it looks like it is burning, you may add a little water.
9. Add the Garam Masala, coriander, and cumin. If you haven't done it already, add a little water to keep the spices from burning. Stir continuously for 3-5 minutes until the smell of each spice blends together.
10. Add the spinach and mix well.
11. Add 1/2 Cup water and a little salt. Stir well and let it cook with the lid off for 5 minutes.
12. Turn the heat off. Add the whole milk or yogurt slowly, while you continuously stir so that it doesn't curdle. Once it is well mixed you may add the paneer.
13. Turn the heat back on, and let it cook with the lid on for about 5 minutes or until everything is warmed through.
This is often enjoyed by scooping it off your plate with Indian Flatbread - enjoy!
Food Processor (optional)
Measuring Cups (1/2 Cup)
Measuring Spoons (1/2 teaspoon, 1 teaspoon, 1 Tablespoon)
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