Foraged Food Indian Style – Creamy Buttered Nettle Panir

by Ciaran Burke

IMG_1861

When I mention foraging to people, one of the first remarks made is often in relation to nettle soup… It seems that it is probably the best known foraged food, and while nettle soup can be tasty and delicious, it is a pity to limit the experience of harvesting wild food to the same old recipes. Nettles are delicious and tasty, and can be cooked in a number od ways as a vegetable, steamed and eaten with melted butter and freshly ground black pepper, saured in rape seed oil and eaten with new potatoes or even raw in a salad! If you rub nellte leaves roughly between the palms of your hands you remove the stinging hairs. It must be done firmly and with confidence, as the old saying about grasping the nettles says…

Nettle pesto is also delicious, used as a topping for potatoes or crostini, and of course, mixed with pasta and some finely grated cheese, I like a hard goats cheese with my nettle pesto. One of the most delicious ways that I have cookeed nettles this yerar though, is replacing spinach in the classic Indiam Saag Panir recipe.

While nettles are usually used as young shoots in the spring, older nettle clumps can be chopped back now and the new growths can be harvested in afe weeks time.

Creamy Buttered Nettle Panir – Recipe

Panir is a soft cheese that is easy to make at home. Bring one litre of milk to the boil then add about 3 tablespoons of lemon juice, to make the milk curdle. Then pour the curdled milk through a muslin cloth. Squeeze the cheese in the cloth to emove remaining fluid and then shape into a flat block, like whenyou buy feta. Place the cheese in the cloth on a plate and cover with a chopping board weighed down with a tin of beans or a bag of sugar. Leave for two hours and then either refrigarate or use.

Homem ade panir cheese cut into cubes

Home made panir cheese cut into cubes

Ingredients:

  • About 30 young nettle shoots
  • block of panir cut into cubes
  • 125 butter
  • 1/4 teaspoon of onion seeds (nigella seeds)- nothing to do with onions nor Nigella damsecena
  • 4 curry leaves
  • clove of garlic
  • 1/4 teaspoon of ginger powder
  • 1/2 teaspoon of salt
  • 150ml of cream
  • 1 tablespoon of lemon juice
  • 1 red chilli choped (optional)
mixing the panir and wilted nettles

Mixing the panir and wilted nettles

Method

  1. Put nettle leaves in a steamer and cok until wilted. then cool and set aside
  2. Melt 25g of butter in a large saucepan and slowly fry the panir cubes until browned, then remove and place on some kitchen paper
  3. Melt the rest of the butter, add the remaining ingredients except the lemon juive and chillies. Stir for a few minutes.
  4. Mix the spinach and panir cubes and then add to the mix.
  5. Add the lemon juice and sprinkle the chillies on top.
  6. Serve with brown basmati rice or home made Naan bread- delicious!
Creamy buttered nettle panir

Creamy buttered nettle panir

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: