Cooking with B.J

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Palak Paneer



-15 oz pack ricotta cheese
- 450 g. fresh or 8oz frozen, chopped spinach
- 1 small onion finely chopped
-1/4 cup sour cream
-1 inch piece ginger, finely chopped
- 4 clove garlic, crushed
-1 tsp. cumin powder
-1/2 tsp. coriander powder
-1/4 tsp. turmeric powder
- 1 tsp. chili powder
-1/4 cup oil
- salt to taste

1. Empty the ricotta cheese into an oven-proof dish and bake at 350F for about 40 minutes. Cut it into 1/2 inch square and keep aside.
2. Thaw the frozen spinach or thoroughly wash and finely chop fresh spinach. ( Or place the spinach in a blender or food processor and blend to a puree.)  
3. Heat oil in a saucepan. Add onions and stirring frequently fry for 8-10 minutes or until light brown. Add garlic and ginger. Fry for few more minutes, add little water if the mixture sticks to the bottom of the pan.
4. Add chili powder, salt, cumin, coriander and turmeric powder. Fry for few minutes, add 2-3 tablespoons of water if necessary. Add sour cream and spinach. Mix well, cover and cook over medium heat until the liquid has evaporated.
5. Add
cheese, cover and cook for 5 more minutes.
6. Serve with boiled rice or Naan