We took the children to Tulsi one time, a Michelin-rated Indian restaurant here. Both my husband and I really like Indian food and had been wanting to try that place for a while. At first, I was not sure if the children would like the food. It turned out that I need not have worried. Both of them enjoyed what we’d ordered. Granted, we made sure that we didn’t order anything too spicy. Even though some of the dishes were still a bit spicy for their taste, they kept wanting more (but mango lassi saved the day).
One of the dishes we ordered was palak paneer. It is basically a dish of puréed spinach blended with various spices (cumin, coriander, turmeric, etc.) and cooked with paneer, a type of cheese common in South Asia. We all loved it, but most especially Josh.
I could see us having palak paneer on a regular basis at home and decided to try making it. Online searches took me to this recipe, which I’d modified a bit (more than doubling all the spices and using paneer instead of ricotta cheese). It is such a simple recipe, so easy to make, and Josh and I scarf it down every time –no leftovers!