Palak Paneer
An Indian spinach dish.
By Dan'l Leviton
This Indian spinach dish goes great with dal (lentils) and Punjabi eggplant. Serve over brown rice.
| "Gravy" ingredients | |
| Spinach | at least a pound. The more the better, it cooks down a lot. |
| Ground ginger | 1/2 tsp |
| Cinnamon | 1/3 tsp |
| Green Serrano chilis | 1 for mild or 2 for spicy |
| onion | 1 small, chopped |
| Tomato | 1 |
| Other ingredients | |
| onion |
1 small, chopped |
| garlic, minced | 2 tsp |
| salt |
1/8 tsp or less if you can bear it |
| coriander powder | 1 tsp |
| cumin powder | 1 tsp |
| sugar or agave nectar |
1/4 tsp |
| Lite Tofu | 1 8 oz. "juicebox" package, cut into 1/2 inch cubes |
Wash and drain spinach. Heat in covered pan with all the "gravy" ingredients. I often can't fit all the spinach at first, so I add more as it cooks down. Cook until it's a soggy mess. Let it cool enough to put it in the blender. Blend into a puree.
In the same pan, heat onions until translucent. You can use cooking spray or just a few drops of water. Add garlic and stir. Add the salt, coriander, cumin and sugar or agave nectar and stir. Add the spinach puree and cook for 2 minutes, stirring. Add the tofu cubes and let simmer covered for 2 minutes. Serve over brown rice.