Now here's the important part: saute the mixture until it's evenly toffee-coloured, which should take about 15 minutes. Add the onions, ginger, garlic and chile. Fry another minute or so, and then remove the paneer from the pan onto a plate.Īdd the remaining 1 1/2 tablespoons oil to the pan. In a couple of minutes give the pan a toss each piece of paneer should be browned on one side. Place a large nonstick skillet over medium heat, and add the paneer as the pan warms. Alternatively, you can chop it up very finely with your knife. Thaw the spinach in the microwave in a microwave-safe dish, 5 minutes on high, then puree in a food processor until smooth. Let the cubes marinate while you get the rest of your ingredients together and prepped. Gently, drop in the cubes of paneer and gently toss, taking care not to break the cubes if you're using the homemade kind. In a large bowl, whisk together the turmeric, cayenne, 1 teaspoon salt and 3 tablespoons oil. 3 tablespoons plus 1 1/2 tablespoons vegetable oilġ2 ounces paneer, (Indian cheese, either store-bought or made from my recipe, recipe follows), cut into 1-inch cubes, see Cook's Note*ġ (16-ounce package) frozen chopped spinachġ (1-inch thumb) ginger, peeled and minced (about 1 tablespoon)ġ large green serrano chile, finely chopped (seeds removed if you don't like it spicy!)ġ/2 teaspoon store-bought or homemade garam masala, recipe followsġ/2 cup plain yogurt, stirred until smoothġ/4 cup freshly squeezed lemon juice, plus more as needed, see Cook's Note*Īarti's Hot (not heavy!) Homemade Garam Masala:ģ large cinnamon sticks (if you have the kind you get at Indian stores, it's about 3 tablespoons of cinnamon bark bits)ġ/4 cup green cardamom pods, shelled, husks discarded (about 2 tablespoons of seeds)Ĥ large black cardamom pods, shelled, husks discarded (about 1 tablespoon of seeds), optional
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