Tuesday, April 13, 2010

Apothecary Farm's Palak Paneer


  • Paneer Cheese
(we make our paneer using our own fresh goats milk roughly 2-3 hours before we plan to cook the meal)
  • 2 cups cooked Rice
  • 1 tbsp ground cumin
  • 1 tsp coriander seeds
  • 4 Egyptian Walking Onions, chopped
  • 5-8 (dried) Chiles de Arbol, finely chopped
  • 1 large colander of freshly picked salad greens (we use a ratio of half spinach, and the remainder made up of Good King Henry leaves, Garden Sorrel, and Wild Arugula - but we encourage you to try your own greens combinations!)
  • 2-3 tbsp olive oil


Heat the olive oil in a small stock pot, and fry the onions until clear (about 2-4 minutes). Add salad greens, cumin, coriander, peppers, and paneer and saute until greens have wilted and cheese has begun to melt slightly (~1 minute). Add rice, and serve hot!

For a carnivorous take, try adding one pound of cooked ground lamb!

No comments: