Paneer in creamy spiced spinach (Paalak paneer) на русском
Paneer, the Indian fresh cheese, with its firm texture and mild flavour, is really lovely cooked in aromatic and spicy vegetable sauces. It's rich in proteins and completely lacto-vegetarian. Spinach has always been known for its fine cleansing, building and nourishing properties. Here it is made into a thick creamy spicy sauce, delicious on its own, as a filling for pancakes, accompaniment for meat or with cubed panner cheese. If you can't find paneer in the store, you can make it yourself with full-fat milk and lemon juice or vinegar.
800 g fresh spinach, washed
1 tbsp vegetable oil
3 fat garlic cloves, roughly chopped
1 onion, roughly chopped
3 cm fresh ginger, peeled and roughly chopped
1-2 green chillies, seeded and chopped
salt to taste
1 tsp coriander seeds
1 tsp cumin seeds
1 tbsp dried fenugreek leaves, crumbled
1 tsp curry powder
1 good pinch of garam masala
150 ml milk
juice of 1/2 lemon or to taste
1 rounded teaspoon of butter
200 g paneer, cubed
Crush coriander and cumin seeds together with the fenugreek leaves in a mortar. Sauté the onion until translucent, add all the spices (the crushed and the powders) and cook for another minute. Then add ginger, garlic and chillies, stir everything well, and cook for a couple of minutes more. Add the spinach in batches with some salt and let it wilt over medium heat, stirring now and then.
Pour in the milk and when it reaches simmering point, put the entire mixture in a food processor and whizz into a thick creamy sauce. Pour the sauce back into the pan, add the butter and lemon juice, then tip in the cubed paneer. Heat everything through and serve with basmati rice and naan bread.