• This spinach-derived meal can be created simply in just 45min at home
• If not, you can treat yourself at a fine, new eatery named Red Ginger
Hailing from the Indian subcontinent, palak paneer is a vegetarian dish that has been savoured since the Vedic era (Bronze Age India, around 1500-500 BC).
Its ingredients include paneer (a soft Indian cottage cheese), palak (Hindi word for spinach), which is made into a thick paste, and a mixture of spices, such as garam masala, garlic, ginger, chili pepper, turmeric and cumin. This mild cheese and spinach curry is best served hot and is often accompanied by boiled rice, naan, roti or paratha.
This meal can be created simply in just 45min at home. If not, you can treat yourself with family and friends at a fine, new eatery named Red Ginger.
It is located in the heart of Parklands, in a suburban area that was once full of old-style bungalows. The complex is a renovated residential compound with ample parking space and a sleek urban garden. They offer a synthesis of Indian, oriental cuisines to cocktails and homemade gelato. Koroga and catering can also be organised.
The staff members are quick and attentive. Thumbs up to the supervisor, John Mutua.
For the palak (spinach) paste:
• 1/4 cup of water
• 3 bunch palak/spinach
• 3 inch ginger
• 3 clove garlic
• 5 green chilli (if you want it hot)
• 1/4 cup oil
• 3 tsp ghee