The original recipe (which was for a silver beet, not spinach, paneer) is here, but I changed a few things, like adding celery, and more spices. Fist sauté with 2 tbsp of vegetable oil or ghee 1/2 tsp ground cumin, 1/2 tsp ground coriander, 1/2 tsp cayenne pepper and 1 tsp turmeric. Then add a couple of roughly chopped shallots, a good pinch of salt and finally 500 g chopped frozen spinach (defrosted at room temperature) and three celery stalks, with leaves. Add a little water too, about a cup, and simmer for 20 minutes. Then add 1 tsp garam masala, 1 tsp freshly grated ginger, and salt to taste. In the meantime cut a block of paneer and sauté until lightly golden on the borders (Vegan use tofu). Blend the spinach with an immersion blender, then add the paneer. This is my very favorite Indian dish!
Ah, and I made chapati too, the edges are not very smooth, but I was in a hurry!
I used 1 cup wholemeal flour, mixed with 2 tbsp vegetable oil and then enough water to make a thick dough. I made 4 chapati with it (see the step by step here) and to cook them I used my Italian cotte, the iron hot plates that I use to make crescentine. They worked perfectly well and I could cook two at the time.
And now for some more green: a walk to Fairy Falls in Waitakere, a good track suitable to most people as it is not too difficult and only 45 minutes walk. I am not sure if this track will be closing soon because of the Kauri dieback that is killing our beautiful trees, at the moment we need to brush our shoes well, and spray them with the spray bottles provided at the entrance of the track (many tracks have this), but this provisions may not be enough. I'll keep my finger crossed for the trees, and if some tracks will need to close, well, it is for the best, and at least I will have my photos to look at.
Photos and Recipes by Alessandra Zecchini ©