Poke Greens Paneer

I usually make my own paneer but we had picked some up at the store recently and it needed to be used up. Palak Paneer is my favorite way to enjoy paneer, after all, I never turn down an opportunity to include greens in my diet. I decided to use pokeweed for the greens in my Palak/Saag Paneer.

Wild pokeweed season has been over for a few months now, but I had the foresight to cook extra every time I collected some, so now there are a few meals worth of (properly cooked) poke greens in the freezer to enjoy out of season.

As always, this post should not be mistaken as a how-to instructional recipe. This is merely a haphazard account of me throwing together a few of the ingredients and flavors I like. Any resemblance to a traditional dish is absolutely intentional but should not be construed as a representation of authenticity.

Before starting on the poke paneer dish I began cooking the rice. The ingredients for the rice dish were:

  • olive oil
  • cinnamon stick
  • cloves
  • cardamom pods
  • coriander seeds
  • cumin seeds
  • curry leaves
  • cashews
  • chopped onions
  • minced red chili pepper
  • carrots
  • frozen peas
  • raisins
  • brown rice
  • water
  • kosher salt

poke paneer

 

Ingredients for the poke greens paneer were:

  • olive oil
  • cinnamon stick
  • cumin seeds
  • coriander seeds
  • cardamom seeds (shelled)
  • mustard seeds
  • chopped curry leaves
  • asafetida
  • ginger paste
  • garlic paste
  • onions
  • green chilis
  • kosher salt
  • tomatoes
  • turmeric
  • thawed precooked poke greens
  • water
  • kasoori methi (dried fenugreek leaves)
  • powdered spinach
  • nutmeg
  • paneer
  • cashew paste

The cinnamon stick, cardamom seeds, cumin seeds, coriander seeds, mustard seeds and asafetida were briefly fried in olive oil. Green chilis, onions, ginger paste, garlic paste and kosher salt were added and sautéed, followed by the addition of turmeric and tomatoes.

palak paneer

 

When the tomatoes had softened the thawed precooked poke greens were mixed in with the addition of a little water.

palak paneer (1).jpg

 

palak paneer

 

A stick blender was then used to make a purée.

palak paneer

 

Powdered fenugreek leaves (kasoori methi) spinach powder and nutmeg were added to the purée.

palak paneer

 

Chunks of paneer were added to the simmering sauce and thoroughly heated.

palak paneer (7).jpg

palak paneer

 

Finally a slurry of cashew paste (soaked and blended raw cashews) was mixed in.

palak paneer

palak paneer

 

It was a treat to be able to enjoy pokeweed out of season in a delicious and satisfying meal.

palak paneer



 


4 thoughts on “Poke Greens Paneer

  1. Being a south Indian, i never prepared palak paneer at home. Had it many times but it is always either at restaurants or take away food. Your write-up makes it interesting enough to try.
    Have you ever tried this recipe with any other leafy veggies?

    Liked by 1 person

      1. Thanks. Didn’t have spinach at hand and hence the question. It is so interesting that you use so many things that are common to Indian food. I must say, your posts are too good. I was following you but didn’t go through the posts like this in detail before now. 🤔☺️

        Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s