Thursday, July 23, 2009
Since there is no such place as Bombay anymore I dont feel bad using the word anytime I want. I might have mentioned how much I like the flavors of India and if I didnt then - I like the flavors of India!
Before I get started let me first address the avocado cheesecake. You would have to have the taste buds of a butterfly to even notice the avocado so to want to make it savory does not seem right. You could make an avocado quiche, maybe, and that would be nice and tasty with a spicy salsa but this is a cheesecake that happens to be green and have avocado in it so sweet all the way. I will be posting a picture of it with a tropical fruit 'salsa' that paired perfectly. On to the spinach and the green theme I wasnt even aware of. (speaking of green and avocado - there is some avocado ice cream in the freezer doing its bad boy thing right now)
Here is how I make Saag Paneer (the oh so rare recipe post)
1 large onion
6 cloves garlic
1 oz fresh ginger
1 lb of cooked spinach drained (you can use fresh or frozen)
1 large carrot diced
1 cup plain yogurt
4 oz buttermilk
2 teaspoon red chili powder
2 teaspoon garam masala (my garam masala is a blend of cinnamon, cardamon, clove, black pepper, nutmeg, mace, ginger, garlic, white pepper, star anise, all spice, tumeric, cumin coriander and mustard seed)
1 cup half and half
6 oz paneer, use the homemade cheese from a couple posts ago
- salt to taste
Grind the onion, garlic, and ginger into a fine paste.
In a medium saucepan, combine the paste,(onion garlic and ginger) spinach, carrot (I like to add the carrot for color mostly you can omit it for a more authentic look) yogurt, buttermilk, chili powder, and garam masala. Simmer at medium heat for 20 to 30 minutes. Add the half and half. Simmer until the mixture has a creamy consistency, 10 to 15 minutes. (you can mash it more if you like a more creamy texture but I like mine a little 'rough') Add the cheese, simmer 5 minutes. Season with salt. Makes 4 to 6 servings.
So there you go - one of my favorite lunches, or serve as a side dish, that both nourishes and satisfies with heartiness and flavor. Serve it with rice or bread - these are mini pitas, and guess what? Its even better the next day!
Posted by Christo Gonzales at 7:25 PM