I’ve been meaning to post this for atleast a month..while I was still fasting for Shravan.
Finally, I had the perfect opportunity to publish this post yesterday for all my fasting friends, until I realised that my images were “missing”.
This morning I found my fourth memory card in the depths of my boot…*ashamed*. I am SURE there are a few ungodly things hiding in the dark corners of my car…I am really hoping to resolve my car-storage issues this week!
I am totally bored with potatoes, moriyo (samo) and sabudana ( sago/tapioca). It reminds me of tasteless mush that I often ate on fasting days while growing up. It takes a skilled cook to actually make those dishes taste anything but bland! ( Yes, I know…fasting is not meant to be tasty!)
I made this healthy, delicious Palak Paneer on Ekadashi some time ago.
Ingredients: Preparation Time: 10 minutes if you are really slow :p Otherwise 5. Cooking Time: 10 minutes
A big bag ( 250ish grams) of fresh baby spinach.. sorry, I don’t measure these kinds of things. I judge according to how many people I need to feed;)….just being honest!
1.5 cups cubed paneer.
1 tbsp olive oil
2 tsp cumin seeds
2 tsp green chilli
1/2 cup cashew nuts
1 tsp salt ( more, or less..to your taste!)
1 tbsp finely chopped fresh mint leaves
1 tsp khas khas ( white/opium poppy seeds)
2 tsp freshly grated ginger
1.5 tsp dhana jeeru ( ground cumin + coriander)
1 tsp red chilli
1 tsp taj masala ( cassia/cinnamon powder)
2 tablespoons of reduced fat fresh cream
Wash and spin the spinach. Make sure there is MINIMAL water/moisture left on the leaves before you continue.
Blitz in a food processor until a fine consistency is achieved. I like to stop JUST before it turns into a puree. You can add a tablespoon or so of water to help the process.
In a deep frying pan or a wok, heat the olive oil. Add the cumin, khas khas ,chilli and ginger until you can hear that delicious sizzling sound. Add the cashew nuts and fry until golden. I love to add a little extra! Add the mint leaves and fry for about half a minute.
Stir in the spinach. Add the remaining spices, and simmer on medium-high heat for 7 minutes.
Add the paneer, then reduce the heat and add salt and fresh cream. Simmer for 3 minutes.
My sister made these VERY healthy , gluten free bhakhris (flat bread) made with Rajigra flour, to go with this delicious palak paneer. I promise to add her recipe soon.
I know sometimes ingredients are difficult to find. Use vegetable oil or butter if you’re out of olive oil.
Use ricotta cheese, or even haloumi cheese for a nice change, if you can’t get your hands on paneer.
It was such a refreshing change from the usual potato-heavy dishes eaten on Ekadashi.
Serve hot, with a squeeze of lemon!