Spinach, spices, and a surprise!

One of the most recognized and classic Indian dishes is palak paneer. Palak paneer is cooked cubes of cheese in a spicy, cream-based spinach sauce.

My healthy approach to the quintessential Indian meal involves substituting tofu for the paneer (the cheese), almond milk for the cream, and adding a handful of kale along with the palak (the spinach). Palak paneer has now turned into palak (and kale) tofu! I also threw in some chopped tomatoes for good measure.

Now kale isn't the most appetizing leafy green out there. However, it is incredibly nutritious. So in order to test whether this bitter vegetable poses as a detriment to the flavor of my re-made palak paneer, I made a guinea pig out of my roommate, Erin. After cooking my palak tofu, I had Erin try a few bites before letting her know that her least favorite vegetable was also part of the mix (see reaction video at the end of the post)!

Palak (and kale) Tofu

Ingredients (Feeds 2)
1 tablespoon of minced garlic
1 tablespoon of coconut oil
1/4 teaspoon of garam masala
1/4 teaspoon of nutmeg
1/4 teaspoon of cinnamon
4 cups of chopped spinach
1 cup of chopped kale
1/2 cup of chopped tomatoes
1/2 cup of almond milk
1/2 cup of extra firm tofu
1 teaspoon of cumin
1 teaspoon of black pepper
1/4 teaspoon of chili powder
1 tablespoon of ground ginger paste
Salt (to taste)

Directions
1) Add spinach, kale, almond milk, a pinch of salt, and chili powder into a blender. Blend the ingredients until the greens are finely ground into a smooth sauce.
2) Heat the coconut oil over medium heat in a small pot. Add garlic, garam masala, nutmeg, cinnamon, cumin, black pepper, chili powder, and ginger paste to the oil as it heats up.
3) Cut the extra firm tofu into small cubes and add to the oil and spices.
4) Add tomatoes while constantly stirring. Cook for 2 minutes.
5) Pour the blended sauce into the pot. Stir and allow the ingredients to simmer over low heat. Add salt to taste. 
6) Serve with a side of your choice (see note below) and enjoy!

Notes

• I recommend eating the palak paneer with brown rice. A thicker grain will help absorb more of the flavors. 

Erin's Reaction

Unfortunately, Erin's last words got cut off. But in regard to the surprise kale, she says at the end, "You can't even taste it!" 

My Review (and Erin's review!)

While normal palak paneer has a heavier and more velvety finish due to the cream and cheese, my palak tofu has a fresher, crisper taste. The extra firm tofu allows for the same type of consistency as the paneer and also adds a protein element. The gravy has sweeter notes due to the almond milk, but it contrasts nicely with the spiciness levels. And as Erin says at the end of the video, the kale can't even be tasted because of the overwhelming number of various flavors in the dish. So the ruling is that the kale stays and we're left with an even more wholesome Indian meal!

On the search for a good biryani

Moving to Boston is like being thrown into a pot along with a myriad of different people. And much like the ingredients and spices in Indian cooking, everyone meshes and all the flavors harmoniously manage to meld together.

One of the perks of being immersed in this diversity is the plethora of available dining options. And since I am always in search of a good biryani (a mixed Indian rice dish cooked with vegetables, spices, and usually one type of meat), I decided to try out Punjab Palace in Allston.

Restaurant Review
Punjab Palace is a simple, small Indian restaurant in Allston. As hungry restaurant-goers wait for their food, they can relax to the steady beats of Bollywood music videos streaming onto a big screen TV.

Punjab Palace's vegetable biryani arrived in a steel bowl. The aromatic scents of the dish enticed me, and I immediately ate a heaping spoonful of the rice. That first bite was an explosion of flavors. I first tasted the sweeter spices of nutmeg and cinnamon before being bombarded by the heat of the garam masala and spicy peppers. The vegetables were tender and melted in my mouth. After eating most of the dish, I knew I found what I was looking for.

Punjab Palace's Address

109 Brighton Avenue, Allston, Massachusetts, 02134

After sampling a traditional vegetable Indian biryani from Punjab Palace, my healthy spin this week will be to re-create their biryani. I will be using the same flavors but healthier ingredients.

Vegetable Quinoa Biryani

Ingredients (Feeds 2)
1 box of plain quinoa
1 cup of chopped broccoli
1 cup of chopped cauliflower
1/2 cup of lima beans
1 cup of chopped carrots
1 tablespoon of minced garlic
2 tablespoons of coconut oil
1/4 cup of cashews
2 bay leaves
1/4 teaspoon of garam masala
1/4 teaspoon of cloves
Salt (to taste)

For the sauce (masala): 
2 cups of tomato paste
1/2 cup of chopped onions
2 tablespoons of minced garlic
1 tablespoon of coconut oil
1 teaspoon of cumin
1 teaspoon of black pepper
1 teaspoon of cinnamon
1/4 teaspoon of chili powder
1 tablespoon of ground ginger paste
Salt (to taste)
Water for cooking

Directions
1) Put all the masala ingredients into a blender and blend them together until they become a paste. Blend in 1/2 cup of water so sauce isn't dry.
2) Following instructions on the box, cook the box of quinoa (cooking time should typically be between 10-15 minutes)
3) Heat coconut oil over medium heat in a large skillet.
4) Add minced garlic, bay leaves, cloves, and garam masala to the oil.
5) Roast the cashews in the spices and oil.
6) Mix in the broccoli, cauliflower, lima beans, and carrots. Allow the oil and spices to completely coat the vegetables. Cook vegetables for 5 minutes.
7) Add masala paste to the vegetables. Reduce heat to low until the sauce and vegetables are at a simmer. Pour a bit more water into the skillet if the sauce starts to gets too thick.
8) After quinoa is fully cooked, add to the skillet.
9) Mix the masala, vegetables, and quinoa together so that the quinoa is thoroughly coated in the sauce. Add salt to taste.
10) Cook over low heat for a couple minutes so that flavors are absorbed.
11) Serve in a deep bowl and enjoy!

My Review
Punjab Palace's biryani was flavorful and delicious. Unfortunately, the health-oriented foodie won't find that eating their dish regularly is wise. My vegetable quinoa biryani packs in the health benefits of quinoa along with savory Indian seasonings. Same flavors and a healthier twist! 

Chicken curry for the hungry soul

Childhood years can be vexing. Spats with friends, pop quizzes, and hours of dance practices can consume a little girl’s world. However, whether it was a good or bad day, I can’t recall a single time my mother didn’t have a steaming plate of freshly made Indian food waiting for us at night.

The vegetables, meats, and spices she used were not her only ingredients. Each meal was artfully interlaced with culture, history, and love. The dishes we ate everyday were not only meant to satisfy my family’s palate but to link us to our past. Although I didn't realize it growing up, I am now so grateful my mother kept me in touch with a major aspect of my Indian heritage: the food.

After moving to Boston, I miss the familiar waft of Indian aromas hitting me as I walk inside my mom’s home. And after realizing the necessity to eat healthy over the past few years, I have faced an internal struggle between cooking what I know and cooking what I should. Then it struck me: Why not find a way to combine the richness of Indian food with the typical blandness of many health-conscious dishes?

So here goes my first healthy re-vamp of one of my mom’s feature dishes: a traditional Indian chicken curry.

Semi-Traditional Chicken Curry

Ingredients (Feeds 2...or a hungry 1)
4 tablespoons of minced garlic
4 tablespoons of ginger paste
4 fillets of boneless chicken breast
4 tablespoons of garam masala
3/4 tablespoon of turmeric
1 teaspoon of chili powder (add more if you love extra spicy food!)
1/2 teaspoon of black pepper
1 teaspoon of shahjeera
4 tablespoons of coconut oil
1/2 cup of chopped tomatoes
Salt to taste
Water for cooking

Directions
Day 1:
1) Mix one tablespoon of coconut oil, two tablespoons of minced garlic, and two tablespoons of ginger paste in a large plastic container.
2) Cut the chicken breast into bite-size pieces and add them to bowl. Make sure the marinade completely covers all pieces of chicken.
3) Close the lid and allow the chicken to marinate overnight in the fridge.

Day 2:
1) Preheat your oven to 350° F.
2) Put parchment paper on a baking dish, and lay out the pieces of chicken. Allow chicken to bake for 25-30 minutes.
3) Heat three tablespoons of coconut oil in a medium-sized skillet on medium heat.
4) Add shahjeera, two tablespoons of minced garlic, two tablespoons of ginger paste, garam masala, turmeric, chili powder (remember to add more if you can handle the spicy!), black pepper, tomatoes, salt (to taste), and 1/4 cup of water (if you believe the sauce is too dry, add more). Keep stirring all the spices together as you add each ingredient. Allow the tomatoes to cook until tender.
5) Mix in the baked chicken and make sure it is completely immersed in the gravy.
6) Cover the dish, bring the skillet to low heat, and let the ingredients simmer for about 5 minutes.
7) Serve in a bowl with a side of your choice (see note below) and enjoy!

Notes

• Traditionally, the curry is eaten with basmati rice or roti (a leavened bread), but I suggest eating it with brown rice, quinoa, or by itself.
• Many of the listed Indian spices can be found at your local Indian grocery store or Whole Foods. 

My Review

Honestly, nothing beats my mom’s chicken curry. But this is the most delicious option when it comes to re-creating a traditional Indian chicken curry in a healthy way. Simply using a healthier cooking oil (coconut oil) and baking the chicken rather than frying it can make a big difference with minimal impact to the flavors. On a cold Boston night, chicken curry can be the perfect comfort food to keep you warm—and my recipe won’t make you loosen any belt notches!