More of Barbara’s Winter Recipes

Here’s a dish with condiments that is sure to please you vegetarian Indian food lovers….

Palak Paneer

Cut 1 pound of Paneer cheese or extra firm tofu into 2cm squares. If you use tofu, sautee it in 2 T olive oil over medium heat until lightly browned – set aside

Sautee one medium-sized onion in 3 T olive oil over medium heat, stirring occasionally

Once onions are caramelized, add 4 cloves of minced garlic

Add 2 more T olive oil and once heated add the following spices, stirring frequently:

1 t tumeric

1 t whole mustard seeds

1 t ground cardamom

1/4 t cayenne or chili pepper flakes

1 t chili powder

sautee the spices for 1 minute stirring constantly

Add 2 pounds of chopped frozen spinach (pre-thawed) and stir well

Add 1/2 c- 1 c cream and mix well into the spinach mix

Add Paneer cheese cubes or tofu cubes – mix everything together well, heat, but do not boil and serve over Basmathi Rice with homemade Raita and Apple Chutney – see recipes below



Grate 1/2 cucumber, place into a bowl and add 1 t salt, mix well and set aside

Pour 1 c plain yogurt into small bowl

Add salt and pepper to taste

dice 2 cloves of garlic and add to the yogurt

drain the grated cucumber and add to yogurt, mix well

Serve as a condiment with Palak Paneer or other Indian dishes


Apple Chutney

Peel and core 2 pounds of apples

cut into small pieces and place into saucepan

add 1/2 c  brown sugar

1 medium diced onion

4 cloves diced garlic

1/2 apple cider vinegar

1/2 t chili pepper flakes

1/2 raisins or chopped dates

1 t mustard seeds

bring to a boil and simmer for 20 minutes uncovered, stirring occasionally

Add more apple cider vinegar or a bit of water if too much liquid evaporates

Cool and serve as condiment with Palak Paneer or other Indian dishes

You can refrigerate what is left-over, it keeps for a long time