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Spinach & Paneer Potatos

This is one of my favourite recipes, inspired from the many delicious meals i have had at my local vegetarian cafe:)

2 large Handful of potatoes
4 Garlic cloves grated
1 Onions
1 Mild chilli sliced finely diced
1 Cup of spinach
6 Tomatoes quartered
1 Pack of Paneer cheese diced into 1 inch cubes
Half a Teaspoon of cumin powder
Quarter Teaspoon of coriander powder
Quarter Teaspoon of turmeric powder
Pinch of Salt & Pepper

Peel and dice the potatoes into 1 and a half inch chunks, Boil in hot water until mostly cooked, but still slightly firm. Drain and keep the potatoes to one side. In a new pan, Add any type of oil, And fry the onions. Add the tomatoes, Chilli, Spices and garlic, Salt and pepper. Stir for 4 minutes. Add the Spinach & Paneer and stir for another minute. Add the potatoes and stir gently, Until all are coated, being careful not to mash the delicate potatoes. Eat & enjoy! very scrumptious with a curry.

Beloved Anna, I can see

Beloved Anna, I can see that, in Argentina, Heaven Admin is going to have some good homemade cooking -- beyond his own supreme cooking.

By the way, I know how to make paneer! For those who may not know, paneer (or panir) is a fresh homemade easy-to-make cheese! Here we get wonderful SuperRadiance Dairy Milk that is lightly pasteurized and not homogenized. This is the most delicious sweet milk I've ever tasted. We can get raw milk here too yet somehow the SuperRadiance Milk is the most delicious of all.

The paneer you make yourself is sweet, not soured like most cheese.

When I make it, I make a gallon of it but it can be any amount.

You slowly bring the milk to a boil, stirring it every once in a while. All you do when the milk comes to a boil is to add fresh lemon juice and/or yogurt to curdle it. I don't know how to say how much. Enough! Stir in the fresh lemon juice and/or yogurt, and the milk and whey will separate. The whey becomes a very slightly yellow shade of white while the paneer itself stays pure white and is sort of yeasty..

Real paneer recipes will tell you to press all the whey out, perhaps using cheese cloth, but I don't do that. I place the curds together in a large strainer and with a large wooden spoon holding the paneer in place, I drain much of the whey into a large bowl -- don't waste the whey. It's wonderful just to drink by itself or use in cooking or even making soups.

Then I take the paneer cheese and put it into a glass or ceramic pie plate. I press a large plate on it and drain out more of the whey into the bowl..

Recipes would have you make the cheese quite dry. I don't. I leave it quite moist. The cheese at this point is spongy and alive,and I love to eat a lot of the paneer by itself while it's still hot and juicy. Gosh, I love it.

Anna, I love the way you write a recipe. "Take a handful of potatoes!" That's just my kind of recipe!

Thanks for posting your recipes!

August 3 you depart for Capilla del Monte, Argentina. You are going to have a wonderful time.

With love and blessings,


Beloved Gloria, Yummie!!!,

Beloved Gloria,

Yummie!!!, It sounds like there will be eventually 3 cooks in Argentina, I am drooling at your home made Paneer. Me and Santhan await, with eyes lit up, And knives and forks at the ready *Chuckles*

All My Love,

Anna x