Langdon Cook's Stinging Nettle Paneer Recipe

Langdon Cook  |   January 2014   |  FROM THE PRINT EDITION
Langdon Cook sautées morels al fresco in June

3/4 pound paneer, cut into cubes
1 large onion
3 to 4 cloves garlic
1 4-inch thumb of ginger, peeled
2 Tablespoons vegetable oil, plus extra for frying paneer
3 to 4 cardamom pods, crushed
1/2 teaspoon cumin seeds
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 to 2 plum tomatoes, diced
20 ounces boiled nettles, drained
1/2 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 heaping teaspoon garam masala
1 teaspoon black pepper
1 to 2 teaspoons salt
1 cup, more or less, heavy cream or yogurt or a mix of the two
cilantro for garnish

1. In a food processor, pulverize the onion, garlic and ginger into paste.

2. Over medium heat, sauté paste in oil for a few minutes in heavy-bottomed saucepan. Add cumin seeds, cardamom, cinnamon, cloves and tomatoes, and cook for a minute or two, stirring occasionally.

3. Squeeze out excess water in boiled nettles. You’ll have a clump about the size of a baseball. Chop up by hand or with a food processor; I like mine well chopped, but not pulverized.

4. Add nettles to pan, along with turmeric, cumin, coriander, garam masala, black pepper and salt. Stir together well.

5. Meanwhile, fry paneer cubes in a little oil until lightly browned, then add to nettle mixture just before serving.

6. Finish over low heat with heavy cream or yogurt to desired consistency. Garnish with fresh cilantro.

Read Cook's full story on rediscovering the charms of the great outdoors in 2014.