Palak Paneer (Spinach with Indian Fresh Cheese)

from The Gourmet Cookbook

via Anne Halsted

serves 8

PALAK

2 tablespoons coriander seeds, toasted and cooled

1 1/2 cups (7 1/2 ounces) pearl onions

1/2 teaspoon turmeric

3/4 pound paneer (see recipe below), cut into 1/2-inch cubes

1 pound spinach, coarse stems discarded

2 garlic cloves, finely chopped

2 teaspoons finely chopped peeled fresh ginger

6 tablespoons ghee (or clarified butter)

1 teaspoon Indian red chili powder

1 teaspoon asafetida powder (optional)

1 3-inch cinnamon stick

4 plum tomatoes, peeled and chopped

salt

Grind toasted coriander seeds in coffee or spice grinder. Set aside.

Blanch onions in a 1 1/2 to 2-quart saucepan of boiling water for 2 minutes; drain in a colander. When cool enough to handle, peel off papery outer skins and trim with a small knife, leaving root ends intact.

Stir together turmeric and 1 1/2 cups water in a bowl, then stir in paneer and let stand for 20 minutes. Drain paneer in a sieve and gently pat dry.

Put spinach and 1/2 cup water in a 4-quart saucepan, cover, and cook over moderately high heat until wilted and tender, about 2 minutes. Transfer spinach, without draining, to a food processor and coarsely puree.

Using flat side of a large heavy knife, mash garlic and ginger to a paste. Heat ghee in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Brown paneer in 2 batches, gently turning to avoid breaking it up, 2 to 3 minutes each. With a slotted spoon, transfer paneer to a bowl. Add onions to skillet and cook, stirring, for 5 minutes. Reduce heat to moderate, add garlic ginger paste, and cook, stirring until fragrant, about 1 minute. Add ground coriander, chili powder, as asafetida (if using it) and cinnamon stick and cook, stirring occasionally, until onions are tender, 4 to 6 minutes. Add tomatoes and spinach puree and simmer sauce, stirring occasionally, until thickened and almost all of the liquid has evaporated, 2 to 4 minutes. Discard cinnamon stick. Gently stir in paneer and salt to taste.

Ghee and paneer are available from an Indian delicatessen, such as Bombay Bazaar at 548 Valencia Street in San Francisco. They are necessary for this recipe, and I'm sure that many would say that asafetida is also. However, I got by without it. In any case, don't get it too close to your nose unless you have acquired a taste for it!

PANEER

10 cups (2 1/2 quarts) whole milk

1/3 cup fresh lemon juice

cheesecloth

Bring milk to a full boil in a 6-quart heavy pot, stirring occasionally. Reduce heat to low and slowly stir in lemon juice. Cook until milk begins to separate, 1 to 2 minutes. Remove from heat and let stand for 10 minutes.

Pour mixture into a colander lined with a layer of cheesecloth and rinse cheese curds under gently running lukewarm water. Gather up edges of cheesecloth and twist gently to squeeze out as much water as possible, then transfer cheese, still in cheesecloth, to a bowl. Flatten cheese into a large disk and weight with a bowl filled with water or a large can. Let paneer stand at room temperature for 1 hour, or until firm. Pour off any liquid that has accumulated in bowl.

This recipe for paneer makes about three-quarters of a pound. When we were traveling in India this year we became fond of paneer. If you can't find an Indian delicatessen, this is pretty easy to prepare. Paneer keeps wrapped well in plastic wrap and refrigerated for up to 3 days.