"Can I get the chicken makhani without the chicken?". That's what I want to say when I have to order Indian food...
I rarely go to Indian restaurants to eat, but when I do I have this problem where I eat all the gravy and leave the meat behind. The problem may also lie in the fact that most Indian restaurants just toss some tasteless grilled/boiled chicken or rubbery paneer into the gravy right before serving it. So, I thought it would be a great idea to take my favorite and most flavorful part of curry, the gravy, and create a dip!
This
"Palak Paneer Artichoke" dip trades out the Parmesan in a traditional
spinach-artichoke dip for fresh paneer. Best served with toasted naan or
crackers.
For Recipe (Click Read More)
(Makes 4.5 cups, serves 15); Prep time: 5 mins; Total time: 30 mins
What you need:
- Fresh paneer, 2 cups, crumbled (Super easy to make. All you need is milk and a lemon. Recipe here).
- Chopped spinach, frozen 10 oz. box, thawed
- Artichoke hearts - 1 can (14 oz.), drained and chopped
- Sour cream/Indian yogurt - 2/3 cup
- Cream Cheese - 1 cup
- Mayonnaise - 2/3 cup
- Garlic, 1 small clove, minced
- Ginger - 1/4 inch piece, grated
- Garam masala - 1/2 tsp
- Coriander powder - 1/2 tsp
- Cumin powder - 1/2 tsp
- Red pepper flakes - 1/2 tsp
- Butter - 1/2 tbsp
- Salt/Pepper
What you do:
- Preheat oven to 375°F.
- Heat the spinach in the microwave for 5 minutes and drain.
- In a medium sauce pan, heat up the butter on medium-low heat. Add the ginger, garlic and red pepper and cook for 1-2 minutes, until soft (don't let them burn).
- Remove the pan from the heat.
- Add the cream cheese, sour cream, and mayonnaise. Mix until smooth.
- Add the spinach, artichokes and paneer and fold.
- Add some salt, freshly ground pepper, and the powdered masalas (I like to also add a chopped green chilli for more kick).
- Transfer dip to a casserole and bake for 20-25 minutes or until bubbly and delicious.
Done! I like to serve them with a mix of different toasted naan and pita chips.
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