I love India. I love the people, I love the food. The loud music, not quite so much. But I’ve spent many years learning the lingo of Indian cooking, and usually turn out a couple of curries a week. It’s a good thing my family likes curry!
About two years ago, I was making goat cheese by the gallon, and when I was given a Really Amazing Cheese Book, one of the first recipes I tried was paneer, an Indian cheese.
Fortuitously, within a couple of days of making that cheese, a recipe landed in my inbox – Palak Paneer. Hm, what’s palak? Since I had the cheese to use, I decided to give it a shot.
Turns out, it’s my favorite comfort food. This dish has a milk base, with cooked greens (usually spinach) and tomatoes, ground together and seasoned lightly. Okay, my dad was skeptical when I proudly served the pot of thick green-and-white liquid with spices floating on top. But my whole family approved of it! I think the best part is the toasted cumin/butter that goes on top.
I froze a bunch of leftover garden greens this year – outer cabbage leaves, lots of kale, broccoli leaves – to make palak… and then got put off of dairy. And stuff like that just doesn’t taste the same with coconut milk, y’know?
About a week ago, Mom picked up some flax milk. I was really nervous when I tasted it, because I dislike flax. But it was wonderful! In fact, so far, it’s the most accurate imitation of milk that I’ve tasted.
So, not being a sweet or strong-flavored milk, it was perfect for the base of a palak. But we had stewed moose that needed to be used, and palak is typically a vegetarian dish.
I decided to simply make a curry that had similar elements and flavors to a palak. It turned out delicious! I used kale stalks that we had in the freezer for my green component, but you could use any ‘green-tasting’ vegetable, and it would work fine. (Sorryyyyy... I promise to make a real palak recipe soon!)
This is so easy to make – you can literally whip it up in 15 minutes, barring rice cooking time. Or you could just skip the rice and eat it as a soup! I love eating this on a snowy or rainy day. It’s so warm and comforting, and, I don’t know, the flavors are just perfect for that sort of day.
And you can use a meat other than moose. I won’t judge, really. We can’t all be so fortunate. :)
1 ½ lb. stewed moose meat (or beef)
2 lb. fresh or frozen green vegetables
28 oz. can diced tomatoes
2 c. flax milk
½1/2 t. cumin
½1/2 t. chili powder
½1/2 t. dried cilantro
2 cloves garlic, chopped
Salt to taste
Lightly sauté vegetables until thawed and softened. Add all other ingredients and simmer for 10 minutes. Serve over rice or as a soup. You can serve this with all sorts of decorations. I added pickles, you could put cheese or chopped cilantro on top!
I grew up eating my Mom's amazing gourmet cooking. And then something happened. Almost two years ago, I became very sick. After lots of testing, the types of food I could eat became very, very limited. My mission now is to try to make good, affordable, easy, allergy-friendly food! All of my recipes, therefore, will be gluten free, dairy free, bean free, egg free, and cane sugar free. Most of my recipes will be paleo, Whole30, and/or keto friendly.
I am not (yet!) a certified nutritionist of any sort. Anything I say about health or nutrition is simply from my own research, and I would advise you to research before taking any of my advice.