Sara Dhanani

Archive for the ‘Vegetarian’ Category

Palak Paneer

In Curries, Favorite Recipes, Vegetarian, Week night meals on July 18, 2011 at 1:47 am

Palak Paneer. I have never made Palak Paneer until today. Inspired by my toddlers “I’ll eat anything green”, I decided to give this vegetarian curry a try. Palak Paneer is as green as it gets. My puppy girl loved the saag! I adapted this recipe from Indian Simmer by Prerna. I love her simple indian cooking and this recipe was easy to follow.

Here’s my adapted version of her recipe.

Ingredients:

Frozen spinach – approximately 4 cups

1/4 cup frozen methi

1/4 cup chopped fresh cilantro

8 oz packet of paneer cut into cubes

1/2 cup red chopped onion

1 /2 cup crushed tomato

1 tablespoon ginger & garlic paste

2 tablespoons heavy cream

1 – 2 teaspoons cumin

1 teaspoon garam masala

2 tbsp coconut oil

Salt

Method:

Paneer:

Cut Paneer into cubes. Boil water with 1 teaspoon salt. Once it has come to a boil, turn off heat and place the cut paneer in the hot water.

Spinach:

Simmer spinach in a saucepan with cilantro and methi. Once it is soft, turn off heat. Let it cool and then blend it. You may need to add water to make a thick paste.
Saute onion, ginger & garlic paste with cumin and garam masala in the coconut oil.
Cook till it is fragrant and translucent and then add the crushed tomato. Add this to the blended spinach and give it another whirl.

Return the contents of the blender to your sauce pan and heat till the curry simmers. Now add the heavy cream and drained paneer to the spinach. Cover it with a lid for 5 mins. If you think the gravy is too thick, add a bit of water.

Serve with hot chapati or rice.

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Aloo Samosa’s

In Appetizers, Favorite Recipes, Vegetarian on June 19, 2011 at 1:45 pm

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Spending an afternoon listening to the rain with a cup of hot milky tea and samosa’s. This was a frequent treat in our home which I’ve realized my 15 month old will devour. This recipe is not spiced heavily – perfect for young ones developing their palate. A couple of cheats to make great samosa is to make sure the mixture is not oily. Cooking the onions makes the flavor mellow and not overpowering in these delicate little parcels.

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Aloo Samosa

makes 8 – 10

Ingredients:

Two medium-sized baked potato’s

Half of an onion

Two garlic cloves

fresh or frozen pea’s 1/4 cup

Few leaves of cilantro

1 tsp cumin

salt to taste

Method:

Dice onions finely and saute till translucent, add chopped garlic to he onion. Then add the pea’s. Cook for 1 – 2 minute till fragrant, set aside.

Chop potatoes into 1/4th inch cubes or alternatively use a potato press. Chop cilantro. Add the onion garlic mixture to the chopped potato. (You don’t want the filling to be oily).

Make samosa’s folding spring roll wrappers into a triangular pocket, filling the pocket with the aloo. You can use a slurry of flour and water to seal the edges. Fry in hot oil.

My little girl gobbles them up with ketchup 🙂