Cook, Serve, Delicious! 3?! is a game that I really enjoy and highly recommend. I have mostly played the game on chill mode because the standard mode is a little too hectic for me. I’m learning as I get older it is more important to me that Io finish a game rather than having it at a higher difficulty setting. The goal of the game is to prepare many meals for customers quickly and correctly. Playing on the chill mode makes the customers willing to wait for their meals, which takes a bit of the pressure off of the game. I appreciate that the team has really looked into the recipes that they have included in this game. Many of the recipes are extremely detailed with the required ingredients and steps in order to complete them while still fitting with the rapid gameplay. I also really appreciate how diverse the menu is. Honestly, this game has one of the best recipes lists I’ve seen to date. I know this is a game I will keep hopping in to play casually and sometimes just to stare at all the food.
This week we are going to be making the palak paneer. I was really excited when I saw this dish because this is a dish I really like. It is such a simple combination of paneer and spinach but it is just so perfect. Indian cuisine was one of the cuisines I did not have until I was in college. I’m extremely sad that it took that long for me to be introduced to such a wonderful cuisine. Indian cuisine is extremely varied depending on the region and I have been enjoying my adventures learning about it. My love for Indian cuisine comes from the heavy use of spices. When I began to start cooking some of these dishes at home, I saw my spice selection grow. It was a great way to learn about the spices and how to include them in other dishes. I really do have to thank Indian cuisine for helping push me to really increase my use of spices. This is a pretty easy dish to get started with Indian cuisine and does not take long to put together.
Jump to Printable Recipe300 g spinach
2 tbsp ghee
6 garlic cloves, chopped
½ onion, chopped
1 inch of ginger, grated
2 serrano pepper, chopped
2 roma tomatoes, diced
1 ½ tsp turmeric
1 tsp cumin
2 tsp garam masala
2 – 3 tbsp heavy cream
salt
250 g paneer, cut into bite size pieces
Bring a pot of salted water to a boil. Prepare a bowl with cold water and ice cubes, set aside. Add the spinach to the boiling water and cook until wilted, about 30 seconds. Transfer immediately to the ice bath. Drain the spinach and lightly squeeze out the extra moisture. Place in a blender and blend until smooth. If it isn’t blending easily, add a few tablespoons of water. Set aside.
Heat a medium pan over medium-high heat. Add the ghee and allow to melt. Add the garlic, onions, ginger, and serrano peppers. Cook until the onion starts to turn golden, about eight minutes. Add the diced tomatoes, turmeric, cumin, and garam masala and cook for about five minutes.
Add the spinach and heavy cream. Mix together and taste. Add additional spices and salt to your liking. Toss in the paneer and coat in the sauce. Cook until the paneer is heated, about three to five minutes. Serve with rice and/or naan.
Ingredients
- 300 g spinach
- 2 tbsp ghee
- 6 garlic cloves chopped
- ½ onion chopped
- 1 inch of ginger grated
- 2 serrano pepper chopped
- 2 roma tomatoes diced
- 1 ½ tsp turmeric
- 1 tsp cumin
- 2 tsp garam masala
- 2 – 3 tbsp heavy cream
- salt
- 250 g paneer cut into bite size pieces
Instructions
- Bring a pot of salted water to a boil. Prepare a bowl with cold water and ice cubes, set aside. Add the spinach to the boiling water and cook until wilted, about 30 seconds. Transfer immediately to the ice bath. Drain the spinach and lightly squeeze out the extra moisture. Place in a blender and blend until smooth. If it isn’t blending easily, add a few tablespoons of water. Set aside.
- Heat a medium pan over medium-high heat. Add the ghee and allow to melt. Add the garlic, onions, ginger, and serrano peppers. Cook until the onion starts to turn golden, about eight minutes. Add the diced tomatoes, turmeric, cumin, and garam masala and cook for about five minutes.
- Add the spinach and heavy cream. Mix together and taste. Add additional spices and salt to your liking. Toss in the paneer and coat in the sauce. Cook until the paneer is heated, about three to five minutes. Serve with rice and/or naan.