City Palate

Summer in the City Palate - July August 2017

Palak Matar Paneer


Sept/Oct 2009

(Spinach and Peas with Cheese)

2 T. olive oil

1 t. mustard seeds

1/2 t. cumin seeds

1 t. dried red chile flakes

3 T. crushed tomatoes

2 t. garlic paste

1 T. sweet chile sauce

1-1/2 t. ground cumin

1/2 t. turmeric

1 t. salt

1/4 c.water

2 bunches fresh spinach

2-1/4 c. frozen peas

400 g. pkg. paneer, cut into cubes

2 T. fresh coriander leaves, chopped

Heat the olive oil in a pot and add the mustard and cumin seeds and dried red chile flakes. When the mustard seeds start to pop, add the tomato, garlic, chile sauce, ground cumin, turmeric and salt. Sauté the mixture for about 2 minutes. Add the water, spinach and peas and cook the vegetables until they are tender. Add the paneer and cook the mixture another 2 minutes. Add the coriander leaves and serve the paneer with rice or purée it in a food processor until it’s smooth and serve it as a dip with pita or naan bread. Serves 4.



Vegetables and Salads