The introduction and recipe of my ultimate favorite meal of the trip in Nepal
Hi dear followers,
I hope you have a good appetite when you read this, because I am sure you’ll love it as much as I do! During my stay in Nepal I ate vegetarian and I tried multiple curries everyday. Curries are a really good, fulfilling and healthy meal. But the ultimate favorite curry I ate at Mitho in Kathmandu, named Palak Paneer.
Palak Paneer is a vegetarian spinach curry with vegetables and Paneer – an Indian soft cheese similar to cottage cheese, halloumi or tofu. It’s a non spicy dish with a soft taste. Most Palak Paneer is served with Naan bread or rice. The secret ingredient to make it taste so good, is glam masala spices. The taste of the dish is so fresh and warm, you’ll love it. If you will visit Nepal or a Nepali or Indian restaurant soon, check if they serve it and maybe you’ll like to try it out.
I made it myself as soon as I got home and it’s a fairly easy one to make yourself. So here you go – the recipe for Palak Paneer:
To serve 4 persons, you will need:
400 grams spinach
1 medium tomato
5 garlic cloves, divided, 3 whole and 2 finely chopped
1 inch ginger
1 green chili
1 tablespoon oil
1 large onion, finely chopped
1/2 cup water, or as needed
3/4-1 teaspoon garam masala
1/4 teaspoon turmeric powder
1/4 teaspoon red chili powder, or to taste
salt, to taste
2 tablespoons heavy cream, or use coconut milk
225 grams paneer (available from Apetina or in a specialty store)
1/2 tablespoon kasuri methi, crushed
lemon juice, to taste
Blanch the spinach leaves by putting them in boiling water with little salt for 2-3 minutes. Take them out and put them in cold water so that the leaves retain their green color. Puree the spinach leaves in a blender along with tomato, 3 cloves of garlic, ginger and green chili. Set aside.
In a wok/pan, heat oil on medium heat. Once the oil is hot, add the remaining 2 cloves of chopped garlic and saute for few minutes until it starts turning golden brown in color.
Then add the chopped onions. Fry the onions until translucent and the raw smell goes away.
Add in the spinach paste and mix. Add water according to how thick or thin you want the sauce to be. I added around 1/2 cup water at the point.
Cover the pan and cook the spinach puree for 10 minutes on medium flame. Stir at regular intervals to avoid sticking at the bottom.
Once the spinach is cooked, add garam masala, turmeric powder, red chilli powder and salt. Mix and cook for 1 minute.
Bake the paneer in smaller pieces separately in a pan on medium heat until they are lightly golden.
Add the heavy cream and paneer and let it simmer for 3-4 minutes. You may also use milk in stead of cream.
Switch off the flame. Add lemon juice, kasuri methi and mix.