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.
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
Ingredients:
- 2 tablespoons garam masala
- ⅓ 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:
- Add onions, garlic, tomato, and ginger to ghee/butter in a skillet. Cook, stirring constantly, until onions are tender.
- Steam washed and drained spinach and set aside.
- Combine these ingredients and blend with a hand immersion blender.
- Place spinach blend into skillet and stir in garam masala and salt, to taste.
- Stir in cooked paneer.
- Remove from heat and stir in yogurt.
- Serve over hot basmati rice.
Light Spice Palak Paneer for Nausea and Heartburn
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
- ⅓ 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:
- Steam washed and drained spinach and set aside.
- Combine spinach and butter and blend with a hand immersion blender.
- Place spinach blend into skillet and stir in garam masala and salt, to taste.
- Stir in cooked paneer.
- Remove from heat and stir in yogurt.
- 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:
- 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.
- Turn off heat and slowly stir in the citric acid or lemon mixture.
- Stir gently for about 20-30 seconds.
- Let mixture sit for about 30 minutes, until the curds have settled to the bottom of the pan.
- Drain mixture in a muslin lined colander.
- Rinse them under cold water for 20 seconds.
- Drain curds until there is no more whey dripping from the curds.
- Press cheese for 30-60 minutes under weight is a heavy skillet or pan.
- Store in the refrigerator until ready to use.
- Fresh made paneer will keep refrigerated for 3-4 days.
