A delicious and moderately spiced version of a traditional Indian dish is nutritious and packed full of protein, magnesium, folate, vitamin A, vitamin K, potassium, and calcium. Two versions of this recipe are included; one with little spice and one very plain for pregnant mothers dealing with heartburn issues.

 

Palak Paneer

Palak Paneer

 

 

Ingredients:

  • 2 tablespoons garam masala
  • 1/3 cup ghee or pasturized butter
  • 8 ounces freshly made paneer (recipe below)
  • 1 chopped tomato
  • 1 large onion, chopped fine
  • 3 cloves garlic, minced fine
  • 2-inch piece of fresh ginger, peeled and grated
  • 2 pounds fresh baby spinach, chopped, lightly steamed, and drained
  • 1 cup thick plain yogurt
  • Salt to taste

 

Instructions:

  1. Add onions, garlic, tomato, and ginger to ghee/butter in a skillet. Cook, stirring constantly, until onions are tender.
  2. Steam washed and drained spinach and set aside.
  3. Combine these ingredients and blend with a hand immersion blender.
  4. Place spinach blend into skillet and stir in garam masala and salt, to taste.
  5. Stir in cooked paneer.
  6. Remove from heat and stir in yogurt.
  7. Serve over hot basmati rice.

 

Light Spice Palak Paneer for Nausea and Heartburn

Palak Paneer with immersion blender

 

This recipe is a little less spicy than traditional Indian saag paneer, and uses easy-to-find ingredients. It’s likely to become a family favorite!

 

Ingredients:

  • 1 tablespoon garam masala
  • 1/3 cup ghee or pasturized butter
  • 8 ounces freshly made paneer
  • 3-inch piece of fresh ginger, peeled and grated
  • 2 pounds fresh baby spinach, chopped, lightly steamed, and drained
  • 1 ½ cups thick plain yogurt
  • Salt to taste

 

Instructions:

  1. Steam washed and drained spinach and set aside.
  2. Combine spinach and butter and blend with a hand immersion blender.
  3. Place spinach blend into skillet and stir in garam masala and salt, to taste.
  4. Stir in cooked paneer.
  5. Remove from heat and stir in yogurt.
  6. Serve over hot basmati rice.

 

Protein Packed Paneer

Ingredients:

  • 1 gallon whole milk (Do not use ultra-pasteurized milk)
  • 2 teaspoons citric acid dissolved in ½ cup lukewarm water or fresh squeezed juice of 4 large lemons

 

Instructions:

  1. Heat the milk in a large saucepan over medium heat until it reaches a full boil. Stir occasionally, being careful not to let the milk scorch.
  2. Turn off heat and slowly stir in the citric acid or lemon mixture.
  3. Stir gently for about 20-30 seconds.
  4. Let mixture sit for about 30 minutes, until the curds have settled to the bottom of the pan.
  5. Drain mixture in a muslin lined colander.
  6. Rinse them under cold water for 20 seconds.
  7. Drain curds until there is no more whey dripping from the curds.
  8. Press cheese for 30-60 minutes under weight is a heavy skillet or pan.
  9. Store in the refrigerator until ready to use.
  10. Fresh made paneer will keep refrigerated for 3-4 days.

 

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