That dish was just delicious and it was the 'grilling cheese' which was the best part. I had not used it before in any of my cooking and after looking on line, it is just paneer, the Indian cheese that I love in my favorite dishes Saag Paneer and Palack Paneer. I had never tried to actually make either of these recipes, but I decided to give it a try. Rachel and I found a recipe for Saag Paneer on AllRecipies.com and gave it a go! We had it with naan and stuffed yellow peppers. You can modify the heat to your liking.
12 - 16 oz fresh spinach
1/2 lb paneer, cubed into 1-1 1/2 pieces*
3 T oil (vegetable oil or olive oil)
1 medium onion, coarsely chopped
1 roma tomato, diced
2t ground cumin
1t ground ginger
3 cloves garlic, minced
2t garam masala
1 t tumeric
+/- 1 T sambal oelek (or other hot chili paste), or 1/2 t dried Cayenne pepper
1/2 C heavy whipping cream
salt to taste
*Hint: If you keep the paneer in larger pieces (8 oz into 4 pieces), you don't have to turn all of the tiny cubes during cooking. It saves time. Simply cube after cooling.
- Bring a large pan of water to boiling (large enough to hold all of the spinach). Cook spinach until wilted, approx 2 - 3 minutes)
- Remove spinach from pan and put in blender or food processor. Pulse until fine, about 4-5 pulses. This step is optional. You can keep the spinach whole if you prefer. SImply set aside for later.
- Heat 1 T of oil in same large pan (remove water first) over medium heat. Fry paneer pieces until golden on each side, approx 5 mins per side. Remove from pan and set aside.
- Heat 2 T of oil in same pan over medium heat. Add onion. Cook until softened and translucent, about 7 minutes. Add cumin, ginger, garlic, garam masala, tumeric, sambal oelek and tomato. Cook and stir until tomato is soft, approx 10 additional minutes.
- Stir in spinach, cream, paneer cubes and salt to taste. Stir gently, cover pan and cook for 15 minutes over low heat.