Paneer palak
Cooking time:
1 hour
Active time:
1 hour
Complexity:
Average
Paneer is a traditional Indian cheese made with buffalo or cow's milk supplemented with lemon juice. Paneer palak is cheese in a thick spinach sauce. You can use both traditional Indian cheese for the dish and take the more familiar Adyghe cheese.
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5
Paneer Palak recipe
Ingredients for 2 servings
Adyghe or paneer cheese
300g
spinach fresh
400 g
onion red
100 g
fresh garlic
2 cloves
chili pepper
1 pod
coriander
1 tsp
cream 30%
100 ml
water
150 ml
garam masala
1.5 tsp
salt
1/2 tsp or to taste
vegetable oil
2 tbsp. spoons. + 1 tbsp. spoon for baking cheese
Step 1/7
Rinse the spinach. Put in boiling water and cook for 2 minutes.
Step 2/7
Drain and chop the spinach with a blender until smooth.
Step 3/7
Cut the onions into medium-sized pieces, garlic - into strips, chili - finely.
Step 4/7
Preheat the pan with the vegetable oil and arrange the onion, garlic and chilli. Add the ground coriander, garam masala, salt, stir and cook for about 10 minutes.
Step 5/7
Add water and simmer for about 20 minutes before the liquid evaporates. Add cream, chopped spinach, mix and simmer for about 5 minutes. If desired, you can grind the sauce with a blender until smooth.
Step 6/7
Cut the cheese into cubes, put on a baking sheet covered with parchment, lightly pour vegetable oil and bake in an oven preheated to 180 ℃ for 6-7 minutes. Put the baked cheese in the sauce, simmer for about 5 minutes.
Step 7/7
Serve boiled rice on the side dish, adding turmeric (1/2 teaspoons per 200 g of rice) and ground sweet peas (1/2 teaspoons per 200 g of rice).
Ingredients for 2 servings
Adyghe or paneer cheese
300g
spinach fresh
400 g
onion red
100 g
fresh garlic
2 cloves
chili pepper
1 pod
coriander
1 tsp
cream 30%
100 ml
water
150 ml
garam masala
1.5 tsp
salt
1/2 tsp or to taste
vegetable oil
2 tbsp. spoons. + 1 tbsp. spoon for baking cheese
Nutritional value per 100 g
Calories
197 kcal
Proteins
10 g
Fats
16 g
Carbohydrates
5 g
Saturated fat
7 g
Dietary fiber
2 g
Added sugar
0 g
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