chana palak paneer + gunpowder potatoes + raita

ngl this took the entire afternoon to make but the payoff is so worth it. serve with iced chai!

makes around 5 servings

Quick translations (ෆ˙ᵕ˙ෆ)♡

Chana: chickpeas

Palak: a saag (a type of leafy Indian dish) specifically made of spinach

Paneer: a type of Indian cheese, low in salt content

For the chana palak paneer (adapted from Priya Krishna’s saag feta):

  • 4 tbs ghee or oil, divided

  • 2 tbs coriander seeds

  • 2 green cardamom pods

  • 1 small yellow onion, chopped

  • 1 tbs ginger, finely chopped

  • 2 cloves garlic, minced

  • 1/2 lime, juiced

  • 1 green chili, chopped

  • 2 tsp salt

  • 14 oz paneer, cut into 1/2 inch cubes

  • 1 tin chickpeas, drained

  • 1 tin coconut milk

  • 16 oz baby spinach

  • 1 tsp cumin seeds

  • 1/2 tsp kashmiri pepper

  • cooked basmati rice (to serve with)

  1. Heat 2 tbs of ghee in a large pan over medium heat until melted. Add coriander and cardamom and continuously stir for 2 minutes, or until they turn brown. Add onions, garlic, ginger, green chili, and salt and cook until the onions are translucent.

  2. Remove from heat and let cool for 5 minutes before adding to a blender. Blend until it forms a paste.

  3. Return the spinach mixture to the same pan over low heat and add the can of coconut milk. Mix until homogenous. Gently fold in the paneer and chickpeas and cook for 5 - 7 minutes for the the paneer to soften.

  4. (Optional) To make the chhonk, heat the remaining ghee until warm and add cumin seeds. Remove when the cumin is toasted and add kashmiri chili powder. Dress your palak paneer with the chhonk and serve with basmati rice.

notes:

  • it may seem like a lot of salt, but the coconut milk, paneer, and rice, should be able to balance it out later on

Chhonk: spices cooked in ghee; used as a finishing

Raita: a cooling yogurt side dish, reminiscent of tzatziki

Gunpowder: a type of spice blend

For the raita (adapted from the Dishoom cookbook)

  • 1 cup Gopi Indian style yogurt (Greek is fine, too)

  • 4 tbs water

  • 1/2 tsp salt

  • 1/2 tsp sugar

  • 1/4 red onion, finely chopped

  • 1 deseeded small cucumber, finely chopped

  • 1 small tomato, finely chopped

  • 6 cilantro sprigs

  • 8 mint leaves, finely chopped

  • 1/2 cumin seeds (optional)

  1. Mix everything in a bowl except the cumin seeds. Let set in the fridge for at least 20 minutes or more to let flavors infuse.

  2. Toast cumin seeds in a dry pan until fragrant. Crush the seeds and sprinkle on to the raita when ready to serve.

For the gunpowder potatoes (adapted from the Dishoom cookbook)

  • 1 pound fingerling potatoes, or any baby potatoes

  • 1/2 tsp cumin seeds

  • 1/2 tsp coriander seeds

  • 1/2 tsp fennel seeds

  • oil (for roasting)

  • 2 tbs melted butter

  • 6 spring onions, chopped

  • half a bushel of cilantro, chopped

  • 2 green chilies or 1 jalapeño, finely chopped

  • 1/2 tsp sea salt

  • 1 lime, juiced

  1. Halve potatoes and boil in salt water for 12 - 15 minutes, or until fork tender. Strain and let cool in colander

  2. Toast cumin, coriander, and fennel seeds in a dry pan for 2 minutes, or until fragrant. Crush the seeds in a mortar and pestle or grind them in a blender. Add the salt in the spice mix.

  3. Toss the potatoes and place them cut side down on a baking sheet. Bake at 400º F for 20 minutes, or until crispy

  4. Add the spring onion, cilantro, and chilies into the melted butter and mix. Toss the potatoes in the herbs and butter until even coated. Add the spices and lime juice and toss again.

Stay delicious ⸜(｡˃ ᵕ ˂ )⸝♡