Green pasta
Palak paneer (palung paneer)
- 500 GRAM FRESH PASTA
- 3 SMALL POTATOES, washed, not peeled, sliced thinly
- 250 GRAM FRENCH BEANS
- 3 TBSP PESTO
- BUNCH OF BASIL, chopped
- 100 GRAM CHEESE, grated
- 1 KG SPINACH, chopped
- 2 TOMATOES, chopped
- 2 ONIONS, chopped
- 200 GRAM PANEER, in cubes
- 2 CHILLIES, chopped
- PIECE OF GINGERROOT, grated
- 1/4 CUP CREAM
Bring 1 1/2 liter water to the boil, put in the beans and the potatoes, cook 10 minutes, add the pasta, cook 2 minutes more. If you use normal pasta, put pasta, beans and potatoes together and boil 12 minutes. Drain the pasta, stir in the pesto, and salt and fresh milled pepper to taste. Sprinkle the cheese and basil on top.
Pesto is delicious just on a slice of bread, but you can also use it in many recipes. The Worldcook website has a page on recipes with pesto to inspire you.
Stir fry the spinach for 5 minutes and puree in a food processor. Fry the onion and the chili for a few minutes, add the rest of the ingredients, heat for 5 minutes, until all is thoroughly hot.
Prepare palak paneer on the 10th of February, because this is the day that New Delhi replaced Calcutta in 1931 as India's capital. Click on culinary calendar for more links between cooking and celebration.
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for Worldcook's recipe page