Life Without Alu?: Palak Paneer (Fresh Cheese in Spinach gravy)

Showing posts with label Palak Paneer (Fresh Cheese in Spinach gravy). Show all posts

Friday, 16 November 2018

Chanar Dalna (Bengali recipe: Fresh Cheese and Potato Curry)

This Chanar Dalna is a must have at my parent’s home for every special occasion. This is a niramish curry which means there is no onion and garlic in it. My mom prepares it especially for fasting days or whenever we are having vegetarian guests. This dish is a traditional delicacy and goes very well with Matar Pulao and Luchi. This year, I prepared it for our Lakshmi Ganesh puja on Diwali with Jeera Rice and I sure hope our god and goddess liked it. Well, we mortals were happy with the delicious bhog and ate every bite of it with happiness and comfort.

You know, I used to think that I am more Allahabadi than Bengali which means that I always prefer North Indian dishes more when compared with our authentic Bengali dishes. Now I am not denying this, I am what I am. However, there are certain Bengali dishes which I absolutely love, have always loved and I do prepare them occasionally. This Chanar Dalna also comes in that category. I love Chana (also known as Paneer or Fresh Cheese) and if you have been following my blog, you know all the delicious paneer recipes I have posted earlier. From the delicious Pulao to the yummy gravies, I love adding Chana in my dishes. This curry reminds me of all the times when I have enjoyed this simple homely curry with a fragrant Pulao or fhulko Luchi. Its specialty is, the authentic Bengali flavor which you will taste in your very first bite. In short, very different from Palak Paneer or Butter Paneer.

Nowadays we usually prefer getting a readymade Chana pack from the store but it wasn’t always like this. Growing up, I have always seen my mom prepare Chana from scratch. She used to add an acidic agent (like lemon juice) in boiling milk to curdle it. Then she would use cheesecloth to strain the milk solids to separate the whey. At this stage the Chana will be just small lumps of milk solids. However, if you tightly tie up the cheesecloth and leave it to chill in some water then after a while the lumps solidify and make a smooth ball of Chana. Debarshi and I often do this at home ourselves. After following the above steps, we place the Chana in a bowl half filled with water and weigh it down with some heavy cans. This helps to push the milk solids together turning it into a beautiful ball of homemade cheese.

Now let’s talk about the Dalna or the curry. You can of course choose not to fry the potatoes and Chana before adding them in the curry but I feel that frying brings out a great texture in them. Plus, the overall flavor of the curry also increases. If, however, you just want a plain curry then make sure to add the potatoes first and cook them before adding the Chana. Fresh Cheese has a delicate texture and it breaks easily. Hence, it is recommended to always add it when your potatoes are about 90% cooked.

For best results, either use homemade Chana or buy it fresh. Be careful while handling it and you will be rewarded with a delicious mouth watering curry. Now don’t take my word for it, try this recipe tonight and see it yourself.

Bon Appetit!

Ingredients:

Chana (Paneer or Fresh Cheese) – 2 ½ - 3 cups (cut into cubes, rectangles or any shape you like)
Potatoes – same quantity as Chana (2 ½ -3 cups), preferably Russet, peeled, washed and cut into 1 inch cubes
Ginger - 1 inch, peeled
Turmeric Powder - ½ teaspoon
Salt- ½ teaspoon (or to taste)
Coriander Powder - ½ teaspoon
Red Chili Powder - ½ teaspoon
Sabji Masala – 1 teaspoon
Garam Masala – ½ teaspoon
Ghee – 2 tablespoons
Kasuri Methi – 1 tablespoon
Cumin Seeds – ½ teaspoon
Cumin Powder – 1 teaspoon
Asafoetida – ½ teaspoon
Bay leaf – 1 – 2
Cinnamon – ½ of a thin stick
Tomato – 1 big
Canola Oil – 1 tablespoon + 1 cup

Tip: You can find the Chana, Ghee and Sabji Masala at your local Indian store.

Let’s do some preparations first:

Heat a wok on medium high heat.
Add 1 cup of oil in it.
Wait for a minute so that the oil gets hot then add the Chana Pieces.
Fry them lightly to a golden red color then transfer to a bowl.
Now fry the Potatoes till they are golden red in color and keep them aside as well.
Make a paste of Tomato and Ginger and keep it aside.

Tip: The water in the washed Potato may make the hot oil jump so pat dry the pieces before adding them in the oil.

Directions:

Heat a non stick pot over medium heat.
After a few seconds add the Ghee and Canola oil (1 tablespoon) in it.
Add the whole spices (Cumin Seeds, Asafoetida, Bay leaf and Cinnamon) to temper the oil.
Once the spices start crackling add the Tomato Ginger paste in it and stir carefully.
Reduce the heat to low and let the paste cook through.
After 2-3 minutes, add the other spices in it (Turmeric Powder, Salt, Coriander Powder, Red Chili Powder, Cumin Powder and Sabji Masala).
Keep cooking the paste till the raw aroma of the spices is gone and you start seeing a layer of oil floating around the side, about 10-15 minutes.
Now add the fried Potatoes and Chana in it. Add a cup of water and mix well.
Cover the pot. Let it cook for about 10-15 minutes so that the Potatoes are well cooked. The Chana will absorb the water so adjust it according to your desire. Adjust the Salt as well.
Add the Garam Masala and Kasuri Methi in it. Stir to mix.
Chanar Dalna is ready. Serve hot with Luchi, Matar Pulao or Jeera Rice.

Recommended Reading:

Debjani Moitra

I am a daughter, wife and now a mom! I love cooking and baking and the idea behind this blog is simple. To share all those food recipes I know. Our mom's and grandma's are excellent cooks right? We love the food prepared by them, it's as if their cooking makes our DNA. So, why cook and remember only special gourmet recipes? Life Without Alu? is a celebration of their lives and their love for us by the one medium they knew best - Food! and of course no food is complete without the starch - the star of the show - Potatoes!

Monday, 12 February 2018

Palak ke Pakore (Gram flour and Spinach Fritters)

Super Bowl is incomplete without finger foods and every year I try to prepare something new. Last year I prepared a Creamy Cream Cheese Dip to go with the delicious sausages and this year I decided to prepare a North Indian snack. I had a huge bag of Spinach in my fridge and I thought how about I prepare some Spinach and Gram Flour fritters? This combination tastes amazing and it can be easily prepared within 10-15 minutes. I fried them crisp which developed that beautiful crunch in the leaves. Now you don’t have to buy the powdered spices, you can always use whatever you have available in your pantry. Serve the fritters hot with some Chaat masala and you got yourself a delicious homemade finger food! If you are preparing these for guests, you can fry them beforehand and keep them warm and toasty in the oven. Serve them with Cilantro chutney or ketchup.

Ingredients:

Spinach – 2 cups, thoroughly washed
Besan (Gram Flour) – 1 cup
Onion Powder – ¼ teaspoon
Ginger Powder – ¼ teaspoon
Red Chili Powder – ¼ teaspoon
Fennel Powder – ¼ teaspoon
Coriander Powder – ¼ teaspoon
Cumin Powder – ¼ teaspoon
Asafoetida – a pinch
Water – ½ cup plus a little more (for the batter)
Salt – to taste (about ¼ teaspoon)
Oil – 2-3 cups (for frying)

Let’s prepare the batter:

Mix together the batter ingredients (Besan, Onion Powder, Ginger Powder, Red Chili Powder, Fennel Powder, Coriander Powder, Cumin Powder, Asafoetida and Salt) and gradually add the water in it.
To ensure that there are no lumps in the batter I whisk it continuously while adding water.
Wash the Spinach thoroughly in a colander and keep it aside.

Directions to fry the Fritters:

Heat the oil in a wok over medium high heat.
Keep an oven safe dish on the kitchen counter and line it with a paper towel.
Test the temperature of the oil by dropping just a little bit of the batter into the oil. If there isn’t any bubbling, then the oil isn’t ready. If it’s furiously bubbling and there is smoke, that’s too hot. If the temperature is perfect the batter ball will take a dip and immediately float to the surface of the oil and change color.
At this perfect temperature, start dropping a couple of spinach leaves into the batter. Coat them up with a spoon, then drop them carefully into the oil. You can add a couple spoonfuls of leaves at a time making sure not to over crowd the wok. Keep an eye on the color and temperature of the fritters.
Keep frying the fritters till they are light golden brown in color.
Remove from the wok using a spider spoon and place them on the plate.
Dust some Chaat Masala on them and serve hot with ketchup or Cilantro chutney.

Tips:

One question which may baffle a newbie cook is the measurement of pinch. Traditionally it is the amount of salt or pepper you can hold between your forefinger and thumb. Now if you want to be more accurate then you may use a measuring spoon and it will be approximately 1/8 teaspoon.
If you don’t have the powdered spices, use 2-3 tablespoons of chopped Onion and 1 teaspoon of Ginger. If using Green Chili, two should be enough, chop them up as well.
Prepare the Masala given in the Meethi Chutney Matar Phulki article and dust it on these Pakoras for an extra flavor.
Skip the green chilies or the red chili powder if you don’t want the fritters taste hot. Always remember to improvise the recipe as per your palate.
Keeping the heat on medium ensures a longer frying time and helps cook the batter evenly. You should of course turn it up a bit if the fritters are looking greasy or taking forever to cook. Now if the fritters are changing color quickly you may want to turn down the heat a bit.
Try to use the back burner to deep fry the fritters. Always be careful when dealing with hot oil.

Recommended Reading:

Debjani Moitra

Monday, 8 January 2018

Debarshi’s Amuse Bouche

Photo and Recipe Courtesy: Dr. Debarshi Chatterji

I think the love of food makes a person do incredible things. We experiment, never give up hope and always try to push ahead to create and share something new. I recently got the opportunity to witness all these stages and I must say that moment when you actually put your ideas into motion and create a masterpiece is beautiful!

A few weeks back Debarshi and I decided to do a soiree. We started by deciding our main course (the star of the evening), next came the appetizers, drinks and dessert. It was a long discussion as both of us wanted to cook our best dishes. I was just about to put down my notebook when Debarshi said, “You know what? I want to serve an Amuse Bouche”. Now I don’t know if it was the way he said it or the words themselves but I just burst into laughter and so we decided that Debarshi will be in charge of the Amuse Bouche and Welcome Drink. The idea was to greet our friends with these two items as soon as they enter our home.

I know I have started telling you this story and never explained anything about the title. Let me make things easier for you, an Amuse Bouche is a single bite sized starter typically served before everyone sits. They are so small that normally everyone uses their hand to eat them. Unlike the appetizers, Amuse Bouches are never given on the menu and are served free of charge as a compliment from the chef. They often reflect the type of meal/ cuisine the chef will be serving.

Amuse Bouche is a French term meaning “mouth amuser” in other words it gives you an idea what type of palate you should be expecting from your meals. An Amuse Bouche can be served on crackers or cucumber slices and it is not uncommon for the chefs to show their creativity in these small portions. You will see beautiful single bite pastries, fruits or grilled vegetables/ meat on cocktail pins, pre rolled pasta on forks with a single meatball or shrimp, or soup/ fish in flat bottomed soup spoons. It is a great way for the chef to show their gratitude towards their guests and this is what clicked Debarshi. He said, “This is a special dinner party and I want to surprise everyone with something exceptional”.

Now the first principle of creating an Amuse Bouche is, it should look beautiful and elegant. It doesn’t have to be an over complicated dish but it should have a perfect balance of flavors and colors. Something to captivate the eye immediately. Well…. what do you think?

Since we were doing a North Indian menu with a main course prepared with Paneer, Debarshi immediately decided that the Amuse Bouche had to be something prepared with Paneer and seasoned with Indian spices. He actually plated this elegant platter in just 15 minutes. If you see the recipe you will find that there is nothing overly complicated, it is just a perfect balance of seasoning and presentation. Come on! I really encourage you to read on because believe me you can impress anyone with this.

Ingredients:

Paneer – about 3 cups, cut into bite sized cubes (about 32 pieces)
Butter – about 3 tablespoons, to fry
Tomatoes – about 15-20, Cherry or Grape tomatoes, cut in half
Basil Leaves – about 30, fresh, washed and patted dried, neatly cut from the stems
Chaat Masala – about 1 tablespoon
Black Salt – about 1 teaspoon
Salt – about ½ teaspoon, plain white
Black Pepper – coarsely grounded, about 2-3 teaspoons

Others:

A beautiful platter
Cocktail Pins

Tips:

Paneer or fresh cheese can be easily found at your local Indian store along with Chaat Masala and Black Salt.
Cocktail Pins can be found at a party store like Party City. They look like short cylindrical sticks, made of wood with sharp points on one or both ends depending on the decoration attached on them. They are used as a skewer to decorate cocktails (cherries or olives) and for serving Amuse Bouche.
Use a scissor to neatly cut the Basil leaves from the stems.

Directions:

Divide the Paneer into two parts (16 pieces in each part).
Season one part with plain white Salt and another with Black Salt.
Heat a big skillet over medium heat.
After a couple of seconds, add the Butter (1 tablespoon).
When the Butter melts, add the first batch of the Paneer (seasoned with plain white Salt).
After a minute, turn the Paneer pieces to fry the other side as well. Keep turning them at regular intervals so that they get fried on all sides and develop a golden color.
Remove from the skillet and transfer to the chopping board or a big plate.
Sprinkle the Chaat Masala, turn the pieces so that all the sides get a little masala on them. Taste a piece to check the seasoning.
Repeat the same steps with the Black Salt seasoned Paneer pieces (add a little more butter and fry the Paneer pieces till golden, transfer to the board and sprinkle Black Pepper on them, taste to check the seasoning).

Let’s decorate and serve the Amuse Bouche:

To assemble, place a piece of Paneer, top with a Basil leaf and half piece of the tomato. Secure with a cocktail pin.
Repeat for all the Paneer pieces then transfer to the platter and serve as soon as your guests come in.

Recommended Reading:

Debjani Moitra

Tuesday, 12 December 2017

Palak Paneer (Fresh Cheese in Spinach gravy)

Photo courtesy: Dr. Debarshi Chatterji

Green may be an unappetizing color for the kids but for the adults who don’t judge a food by its appearance, this dish could be a wonderful new addition to their dinner menu. I have prepared this dish quite a few times and every time it tastes even better. Now there is another version of this same recipe which asks you to blanch the spinach, make a puree of all the vegetables and add the Paneer pieces in the gravy and personally I don’t like that recipe. You see, in North India, Palak Paneer is not only served in restaurants but also in the street side Dhabas (by the local vendors) and for some reason the street side food tastes even better than the restaurant bought ones. Do you know why? It is because of the preparation style. While the restaurants follow the sophisticated and time consuming, complex procedure mentioned above (blanch, puree, mix, serve) the Dhabas follow a much simple, quick and rustic method – cut everything in big cubes, fry, chop, make the gravy, fry the Paneer, mix and serve. When you fry the Paneer and chop the veggies, it creates an authentic gourmet flavor in the dish which is exactly what I go for – quick, easy, delicious recipes so that everyone can give it a try. Believe me the true taste of North Indian dishes is in its rustic flavor and this dish is jam-packed with it.

For this recipe, we will be using Paneer (fresh cheese) which is prepared by curdling milk with lemon juice or vinegar. Now you can very well make Paneer from scratch at home, I however, always buy it from my local Indian store and remember, whenever you are buying dairy products like Paneer, Yogurt or Heavy cream always check the expiration date. We will also be using Spinach in this recipe and let me tell you a good tip, when buying spinach, try to look for a fresh bunch with dark green colored crisp leaves and fresh aroma. If the bunch has wilted, yellow-spotted or slimy leaves then that’s a no no. When buying Tomatoes, go for the ones with a shiny skin and uniform red color. Fresh tomatoes should not feel mushy or have wrinkled skin.

Let’s move to the preparation stage, to create that beautiful flavor, I prefer to use butter instead of oil and I also add a little Yogurt and Heavy Cream in it. Needless to say the addition of homemade Garam Masala has its own significance and if you are still buying a readymade powder from the store, it is high time you give it a try. To prepare the dish, I fry the Paneer and the vegetables in butter. Then chop the veggies, cook them with the spices, add the Paneer and serve! The addition of yogurt and cream brings a smooth milky texture and mild flavor in the dish. Serve the gravy hot with Naan, Tandoori Roti or Pulao and enjoy a scrumptious meal.

Ingredients:

Paneer – 2 cups (cut into cubes, rectangles or any shape you like)
Spinach - 1 large bunch, thoroughly washed, ends cut (do not throw the stem part)
Onion – 1 medium
Garlic – 3 big cloves, peeled
Ginger - 1 inch, peeled
Tomato - 1 medium
Coriander Powder - ½ teaspoon
Red Chili Powder - ½ teaspoon
Salt- ½ teaspoon (or to taste) + a pinch for seasoning the Paneer
Garam Masala - ¼ teaspoon
Turmeric Powder - ½ teaspoon + a pinch for seasoning the Paneer
Green Cardamom – 2-3 pods
Black Cardamom – 1-2 pods
Cloves – 3-4
Cinnamon – ½ of a thin stick
Cumin seeds – ¼ teaspoon
Bay leaf - 1
Milk – ¼ cup (if required, for gravy)
Heavy Cream - ½ cup
Butter – 2 tablespoons (for frying the Paneer) + 2 tablespoons (for making the gravy)
Yogurt - 2-3 tablespoons

Photo features: A little spread at our get together party, from left- Masala Kachori, Alu Kumro, Boondi Raita, Butter Chicken, Lamb Kababs and Palak Paneer (you can find all these delicious recipes on the blog).

Let’s do some preparations:

Season the Paneer with a pinch of Salt and Turmeric.
Heat a skillet over medium low heat.
Add the Butter in it (2 tablespoons).
When it starts melting, add the Paneer pieces in the skillet in a single layer.
Fry till they are golden red in color then transfer to a plate.
Now let’s cut the vegetables (Onion, Spinach, Garlic, Ginger and Tomato). Cut them up in big pieces.

Directions to make the gravy:

Heat a big wok over high heat.
Add 2 tablespoons of Butter in it.
As soon as the butter starts melting add the Onion.
Stir for a few seconds then add the Garlic, followed by the Ginger. Mix well.
When the Onion starts turning golden, add the Tomato. Mix well.
The Tomato will soon start melting down, add the Spinach. You will see that the Spinach will immediately start wilting.
Turn off the heat and allow it 10-15 minutes to cool down.
Take the chopper and add all the vegetables in it. Run a few whirls so that everything gets chopped down.
Transfer the mixture back to the wok and heat it over medium heat.
Add all the whole spices (Green Cardamom, Black Cardamom, Cloves, Cinnamon, Cumin seeds and Bay leaf) in it. Stir to mix. Cook for 5 minutes.
Turn down the heat to low and add the remaining spices in it (Coriander Powder, Red Chili Powder, Salt and Turmeric Powder). Cover and cook for 10 minutes.
Add the Yogurt, Heavy Cream and Garam Masala in it along with the fried Paneer pieces and cover and cook for 10 minutes.
Check the consistency, I usually like to add a little Milk at this stage (for the gravy).
Palak Paneer is ready, serve with Naan, Tandoori Roti/ Plain Roti, Rice or Pulao and enjoy!