Welcome to our new web site!

To give our readers a chance to experience all that our new website has to offer, we have made all content freely avaiable, through October 1, 2018.

During this time, print and digital subscribers will not need to log in to view our stories or e-editions.

Palak Paneer — Swagath Indian Cuisine

Since 1919, a certain big-armed cartoon sailor has encouraged Americans to eat their spinach. After sampling Swagath Indian Cuisine’s Palak Paneer, I’m encouraging everyone to try this spinach-based dish.

It’s a rich green and it’s chock full of the cooked, leafy stuff. After one taste of the savory stuff, I knew I’d gladly order it again and again.

On Swagath’s menu, Palak Paneer is described as “cubes of homemade cheese in a spinach-based gravy and spices.” Paneer is an un-aged curd cheese made by curdling heated milk with a food acid. This restaurant, hidden behind Woody’s Oasis on Trowbridge Road, uses vinegar to make its delightfully chewy cubes. It’s a diced cheese that does not melt during cooking.

With a bit of investigation, I also found out that the “spices” include cumin, coriander, turmeric, and garam masala, a spicy blend of aromatic Indian spices and chilies. The dish can be ordered mild, medium or hot. I tend to be a medium guy, but Swagath’s mild was plenty spicy for me.

The Palak Paneer arrives at your table in a bowl — no plate could contain the generous green gravy that buries the cheese cubes — and is served with balsamic rice, a seasoned white rice. (Mine came with a cinnamon stick hidden in the fluffy mound.) Mixing the two made for a satiating combination, as the rice calmed the spiciness of the Palak Paneer.

Someone more “manly” than I might not care about lots of spice in his spinach. Clearly, I am no Popeye.

Swagath Indian Cuisine

11:30 a.m.-3 p.m. and 5-9:30 p.m. daily 1060 Trowbridge Road, Suite 3, East Lansing (517) 336-0700, swagathfoods.com


No comments on this story | Please log in to comment by clicking here
Please log in or register to add your comment

Connect with us