Jason Truesdell : Pursuing My Passions

A life in flux. Soon to be immigrant to Japan. Recently migrated this blog from another platform after many years of neglect (about March 6, 2017). Sorry for the styling and functionality potholes; I am working on cleaning things up and making it usable again.

Rapini paneer

jason

Rapini paneer with rice

Rapini, a bitter green, has a hint of broccoli's aroma with a suggestion of mustard's pungency. Somewhat similar to turnip greens, it's also known as broccoli rabe or raab, even though rapini isn't related to broccoli.

I usually blanch it briefly, much like spinach, before using it in anything I cook. The blanching process allows the color to stay reasonably intense, and also mellows the bitterness. Even sautéed rapini benefits from this, although I've been known to take a shortcut from time to time.

I sautéed some onions with garam masala and some garlic, ginger, coriander and cumin. I added paneer, which cooked for a minute or so, before adding the finely chopped rapini, and a touch of tomato puree (not essential, but I had a little too much... a fresh tomato might be nice), and then I covered and simmered the dish for just a few more minutes.

While it's fairly common to puree spinach in palak paneer, I chose to skip that step with my rapini version. The result might be a bit more creamy with the pureed version, but I like the texture of chopped rapini. Besides, not all versions of palak paneer involve making the greens unrecognizable...

With blanched rapini, the dish cooks quickly. Serve with daal for a complete meal...

Rapini paneer