Today I’m telling you about my most craved all-time favorite Indian dish.
Palak: spinach. Paneer: cheese.
It’s coincidentally also the ugly duckling of all food that ever existed. Niiice.
Please, I beg you, I PLEAD with all my food-loving heart. Do not leave based on first impressions or on looks. I know it’s easy to judge that greeny-mushy part, but I’m telling you right now: this dish has the power to change your life, making you a creamy spinach lover and a paneer seeker and an all-around Indian food lover. Plus it will decrease your monthly Indian food takeout bills. Just me? Alright then.
The night that I made this, Bjork just happened to be hanging out in the kitchen with me, which is kind of a big deal. I don’t know what your men do while you cook (or maybe they cook? or maybe you are a man? hi.) but mine is rarely in that hot little kitchen with me. More like on the couch with an iPhone in one hand and a laptop in the other and a Mountain Dew dangerously close to both. Love you babe.
So this was a special dual-cooking night, except instead of cooking, he photographed. We had a heck of a good time. I’m referring to the heck of a good time that starts with cutesy smiles and high hopes, continues with a few snappy remarks about someone being in the cook’s way and a large photography light falling into a pan of spinach, and ending with a big plate of our all-time favorite dish.
All’s well that ends well.
So while I don’t often do the step-by-step thing, I want to do it today to help you ease into the making and eating of the spicy green Indian food. And to give justice to this recipe that I’ve always, always wanted to make on my own. If I can do it, I pinky promise you can too.