John Myers
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Indian: Palak Paneer – Spinach with Homemade Cheese
The perfect indian: palak paneer – spinach with homemade cheese recipe with a picture and simple step-by-step instructions.
In an extra pan
- 2 tbsp Oil or clarified butter
- 3 cm Grate the ginger finely
- 4 Pc. Garlic cloves – squeeze
- 2 up to 4 pcs. Chilli – finely chop
- 1 400g can Tomatoes
- 1,5 tbsp Fenugreek leaves
- 450 g Spinach leaves TK
- 2 small Onions
- 2 to 3 tbsp Oil or clarified butter
- 1 tsp Ground coriander seeds
- 0,5 tsp Ground cumin seeds
- 0,5 tsp Turmeric
- 260 g Paneer (Indian cheese) alternatively tofu
- 1 tsp Garam Masala (the “hot” spice)
- 1 up to, 5 tsp Salt
set
- Ginger Julienne
- Coriander leaves
- Sauté the pureed onion in oil / clarified butter until it turns golden. Add the ginger, garlic and chilli and sauté until it no longer smells raw.
- Now mix in the tomatoes and simmer for about 5-8 minutes. Mix in the fenugreek and let it simmer until it thickens and becomes paste-like.
- Now add the spinach and let it thaw over a low flame.
- In the meantime, fry the onion cut into wedges in oil / clarified butter until it is golden brown.
- Add coriander and cumin and sweat a little in the fat, about 2-3 minutes. Now mix in the paneer cubes and fry carefully until they are a little browned.
- Add this mixture to the spinach and add the garam masala and salt. If you want, you can add some cream or sour cream. Mix everything well and let simmer briefly.
- Pour the palak paneer into a bowl and serve with ginger julienne and coriander leaves. Naan or chapati (Indian flatbreads) go very well with it and maybe a chutney or achaar.
- Indian: paneer – cheese (basic recipe)
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