Palak Panir
(Spinach with Cheese)
2 tablespoons ghee or coconut oil
1 package panir
2 tablespoons ghee or coconut oil
1 medium onion chopped
1 clove garlic minced
3 tablespoons fresh grated ginger
1/8 – ¼ teaspoon red chili flakes
1 teaspoon grd. cumin
1 teaspoon grd. coriander
1 stick cinnamon
¼ teaspoon grd. cloves
½ teaspoon turmeric
2 10 oz. packages chopped frozen spinach, thawed or
2 lbs. of fresh spinach, washed, trimmed and chopped
1 teaspoon garam masala
½ teaspoon paprika
1 teaspoon salt
1 teaspoon sugar
3 tablespoons heavy cream
Cut panir into 1 inch cubes and sauté in hot ghee on medium heat, turning constantly until lightly browned on all sides (about 5 minutes). Remove from heat with slotted spoon and let drain on paper towels.
Sauté chopped onions in 2 tablespoons ghee until lightly browned. Add ginger, garlic, chili flakes, cumin, coriander, cinnamon stick and cloves and sauté several minutes stirring constantly until spices release cooked fragrance. Add turmeric, then spinach and cook for 5 minutes. Add garam masala, salt, paprika, fried panir and cream and cook 5 more minutes. Add more salt if needed to bring out flavors.
Options:
- Replace cream with 1 cup chopped tomatoes (either fresh or canned). Add to mixture before spinach and cook 10 minutes then add spinach.
- Replace cloves with 8 green cardamom pods lightly crushed.
- Replace garlic with a pinch of asafetida.
- Replace panir with firm tofu.
Washington DC Center of Self Realization Fellowship
4907 Niagara Rd. Suite 101, College Park, Md 20740
Phone: 301-345-4172
SRF Website www.yogananda-srf.org
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