Spinach Mud
This is the name given in our house to Palak Paneer, but without the cheese
(paneer).
- 2 pounds of spinach, chopped coarsely
- 1/4 onion, chopped finely
- 1 tbsp tomato paste
- 1 green Jalapeno chile
- Fresh ginger, chopped finely, to taste
- 1 or 2 large cloves of garlic, pressed or minced
- 1 or 2 tbsp milk
- 1/2 tsp ground cumin seed
- 1/2 tsp ground coriander seed
- 1/2 tsp ground black pepper
- 1/4 tsp ground cinnamon
- 2 or 3 cardamom pods
- 1/4 tsp ground cloves
- A lot of olive oil
Add spices to oil. When they begin to sizzle, add onion, tomato
paste, Jalapeno, ginger, and garlic. Saute these for a couple of
minutes. Then add the spinach, which should give off a lot of water.
You'll want to put a lid on this for now. Let it cook down and then
add the milk. Once you are satisfied that the spinach is tender and
has absorbed the spice flavors, you should blenderize it on "liquefy"
until it's good and liquidy.
Serve with rice, or paneer (roughly speaking, cottage cheese curds cut into
cubes), or cubes of tenderly browned lamb, or whatever else turns you on.
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"However, spinach is wellknown [sic] as a source of iron because
of a mathematical error..."
Brian R. Gaeke