Subj : Palak Paneer
To   : All
From : Ben Collver
Date : Thu Nov 10 2022 10:41:31

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Palak Paneer
 Categories: Indian
      Yield: 4 -6

    1/4 c  Butter; or less
      2    Red onions; finely chopped
      2    Cloves garlic; finely sliced
      2 md Potatoes; chopped
      1 ts Cumin seeds; crushed
      3    Cardamom pods; seeds only,
           -crushed
      4    Black peppercorns; crushed
      1 qt Vegetable stock
      2 tb Coconut milk
      1 tb Finely chopped mint
      2 tb Finely chopped parsley
           Cilantro
     14 oz Fresh spinach; coarsely
           -chopped, (or two 14 oz
           -cans, well drained.)
      1    Lime ; juice of
           Salt and freshly ground
           -black pepper to taste
           Crushed red hot pepper as
           -desired
           Paneer, cut into cubes

  Heat the butter in a large saucepan over medium heat.

  Add the onions, garlic, hot pepper, and potatoes. Saute over low heat
  for 5 minutes. It is OK that the vegetables are not done yet.

  Add the cumin, cardamom, and peppercorns. Cook for 5 minutes, stirring
  constantly.

  Pour in the stock and bring to a boil. Simmer over low heat for 20
  minutes.

  Add the coconut milk, mint, and parsley. Remove from the heat.

  Add the spinach and lime juice. Season with salt and pepper. Process
  the mixture in a food processor or blender until smooth. (I use an
  immersion blender in the pot.)

  Return the soup to the saucepan and reheat over low heat. Add paneer.

  Serve over basmati rice and garnish with cilantro.

  Based on a recipe titled Spicy Spinach Puree

  From: The Little Big Vegetarian Book by Carla Bardi

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