Palak Paneer with Mango Chutney
Palak Paneer (Spinach and Indian Cheese)
Ingredients
Serves 8
3 Tbsp butter or ghee (divided)
2 Tbsp fresh ginger, minced (divided)
⅛ tsp dried red chili flakes
⅛ tsp hing (asafoetida)
2 Tbsp cumin seeds
1 Tbsp ground coriander
1 Tbsp turmeric
2 cups yogurt
1 lb frozen spinach, thawed and drained
¼ cup diced tomato
Small handful fresh cilantro, chopped
14 oz paneer, cut into cubes
1 Tbsp salt (or to taste)
2 Tbsp lemon juice
Directions
1. In a large pot, heat half the butter or ghee over medium heat. Add half the ginger, chili flakes, hing, and cumin. Sauté until fragrant.
2. Add coriander and turmeric and cook for another minute.
3. Stir in the spinach and cook until heated through. Remove from heat and let cool slightly.
4. Transfer the spinach mixture to a blender or food processor. Add tomato, remaining ginger, lemon juice, and cilantro. Blend briefly (15–30 seconds) until finely chopped but not fully puréed.
5. Return the mixture to the pot and keep warm over low heat.
6. In a separate pan, heat the remaining butter or ghee. Add the paneer and cook until lightly browned on all sides.
7. Add the paneer and yogurt to the spinach mixture. Simmer gently on low heat for about 10 minutes.
8. Season with salt to taste and serve warm.
Mango Chutney
Ingredients
Makes about 3 cups
2 tsp sunflower oil
1¼ tsp fresh ginger, finely minced
1 clove garlic, finely minced
½ red chili, sliced (optional)
1¼ tsp nigella seeds
½ tsp ground coriander
⅓ tsp ground cumin
⅛ tsp turmeric
⅛ tsp ground cardamom
⅛ tsp ground cloves
⅛ tsp ground cinnamon
⅛ tsp salt
2 lbs frozen mango, diced
1¼ cups sugar (or substitute agave or maple syrup)
⅝ cup white vinegar
Directions
1. Heat oil in a saucepan over medium-high heat. Add ginger, garlic, and chili, and sauté for about 1 minute.
2. Add spices and cook for another minute until fragrant.
3. Stir in mango, sugar, salt, and vinegar. Bring to a boil, then reduce heat to medium-low.
4. Simmer gently for about 1 hour, stirring occasionally, until thickened.
5. Let cool. For a smoother texture, mash to desired consistency.
Storage: Keeps up to 2 months in a sealed jar in the refrigerator.
