Paneer spinach chard stir fry

I'm trying to quit apologizing for my Vox absences; things are the way they are. Instead, I want to share our brunch recipe for this weekend. Its easy, nutritious, and delicious.

This dish is best made with fresh cottage cheese or paneer. Store brought paneer, fresh Mexican cheese (the kind that does not melt) and tofu will work, but do try it with fresh paneer. Its delicious!

To make about 2 cups of paneer, you will need:

A large 2 quart microwave safe glass bowl/jug
2 quarts 2% milk
1/4 cup white vinegar (Different people use different curdling agents. Using yogurt will give you a milder tasting paneer. My mother always uses fresh lime juice as a curdling agent. It gives a fresher-tasting paneer.)
A large fine-mesh sieve, or a colander lined with muslin/layered cheesecloth

Heat the milk in the microwave until it comes to a boil. In my microwave, this takes about 14 minutes. Alternatively, you can boil the milk on the stove. When it comes to a rolling boil, stir in the vinegar. You'll see the milk start to separate.

Continue heating for another couple of minutes or until the greenish whey completely separates from the curds. Drain this mixture through the sieve, using your spoon to press out the whey.

You can save the whey and use it in other recipes-remember, its a little sweet. I like to use it to make rice and smoothies.

There it is, fresh paneer. Try tasting it with a little seasoned salt or sugar.  You can also add salt, pepper and herbs to the curd-whey mixture before draining it to get seasoned paneer.

Other ingredients for the stir fry:
6 cups fresh spinach, chopped
2 cups chard, chopped
1 tbsp butter
1 tsp cumin seeds
1 tbsp powdered coriander
1/2 tsp turmeric
2 green chillies, chopped
one clove garlic, minced
salt and pepper to taste

Melt the butter in a large skillet.
Add the cumin, coriander, turmeric, and stir until the cumin seeds pop.
Then add the green chillies, garlic. Saute for a few seconds, and add the paneer.
Crumble the paneer with the back of your spoon and saute until nicely browned. 
Add the greens and saute until they are just wilted.
Season with salt and pepper and serve hot with naan/garlic toast/rice. Enjoy!

Read and post comments | Send to a friend


About purplesque

Psychiatrist, cook, bookworm, photographer. Not necessarily in that order.
This entry was posted in Uncategorized and tagged , , , . Bookmark the permalink.

14 Responses to Paneer spinach chard stir fry

  1. You got a very nice plate going there. I can see that you haven't been around on Vox much lately. Same here. But I hope all is well with you and things go smoothly in your work. God bless, and keep the delectable plates coming, when you get a breather.

  2. Emjay says:

    Great photo! And, very nice sounding recipe. I thought of you last night when we ate Ma Po Tofu – it was wonderfully spicy.

  3. Don't apologise – if you feel guilty you won't come back to us. Just write when you can, we are here.

  4. Purplesque says:

    Thank you, SH! I've been cooking, but the shorter days make it much harder to take nice pictures. Hope you've been well as well.

  5. Purplesque says:

    Thank you, Emjay! Ma Po Tofu sounds delightful- I need to visit your blog to see if you've got pics. ๐Ÿ˜€

  6. Purplesque says:

    Lakshmi, I don't think it has a name in India. Its the large leaves, usually with a red/green/yellow stalk. They taste quite mild, and are full of nutrients.

  7. Purplesque says:

    ๐Ÿ™‚ Thank you. You are wise, as always.

  8. Never tried making paneer at home. I remember Ma used to make it at times if she knew that the milk was going to curdle. Will try it some time! I love paneer burji and I think homemade paneer is perfect for something like that or a stir fry like yours!

  9. Purplesque says:

    Mm..I love paneer bhurji. I used to make it with onion and tomatoes, but A hates onions and it doesn't taste the same without them. This is pretty much a modified bhurji. I also like using mushrooms in it.

  10. jaklumen says:

    This dish is best made with fresh cottage cheese or paneer. Store
    brought paneer, fresh Mexican cheese (the kind that does not melt) and
    tofu will work, but do try it with fresh paneer.I just never did get around to the vegetable sizzler :(, but I think this is very doable.More than likely, I will use cottage cheese or queso fresca, because as I was telling you, here, Indian ingredients are fairly difficult to get, Mexican very easy, and Pacific Asian ingredients fair, depending on the country of origin.It looks like you used red chard, which helps me a lot– we have had a few recipes that called for Swiss chard, which we have yet to find at our local grocery stores.

  11. Purplesque says:

    I read that chard is extensively used in the Middle East, probably thats why. This is probably only the second time I used it, but it was good!

  12. Purplesque says:

    If you make your own cottage cheese, it will be fab. I've used Queso fresco a couple of times as well, its creamy and very delicious.I used red chard only because there was some in the CSA box. You could use only spinach, or a mixture of chard and spinach, or any other mild greens. I hope you do! ๐Ÿ™‚

Leave a Reply

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

You are commenting using your 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