Palak Paneer
2 servings
180 minutes
Palak Paneer is a traditional Indian snack made from spinach and cheese. It is usually served with rice or hot flatbreads, but can also be used as a side dish for chicken, for example.
1
For tomato sauce, blend 50 g of fresh tomatoes. Sauté 40 g of onion and blend with cashews and 10 ml of cream. Add 10 g each of minced ginger and garlic, along with spices to taste — cloves, black pepper, green and black cardamom, cinnamon, bay leaf. Then mix the mixture with the blended tomatoes and simmer on low heat for at least 2 hours. Salt to taste.
- Tomatoes: 310 g
- Onion: 400 g
- Cashew: 40 g
- Cream 35%: 150 ml
- Grated ginger: 15 g
- Garlic: 10 g
- Carnation: to taste
- Black cardamom seeds: to taste
- Green cardamom seeds: to taste
- Ground black pepper: to taste
- Ground cinnamon: to taste
- Bay leaf: to taste
- Garam masala: to taste
- Seasoning Kitchen king: to taste
2
For the chol-masala sauce, finely chop 250 g of tomatoes and onions, and 10 g of ginger and garlic. Fry in a pan until thick consistency. Add spices — cloves, black pepper, bay leaf, black and green cardamom, Kitchen King spice, garam masala. Salt to taste.
- Tomatoes: 310 g
- Onion: 400 g
- Grated ginger: 15 g
- Garlic: 10 g
- Carnation: to taste
- Ground black pepper: to taste
- Bay leaf: to taste
- Black cardamom seeds: to taste
- Green cardamom seeds: to taste
- Seasoning Kitchen king: to taste
- Garam masala: to taste
3
For the curry sauce, blend 100 g of fried onions with sour cream, add finely chopped fresh ginger and garlic, tomatoes, garam masala spices, mit curry masala, ground coriander and cumin, vegetable oil, and 100 g of cream. Cook for about 2 hours on low heat. Salt to taste.
- Onion: 400 g
- Sour cream: 150 g
- Grated ginger: 15 g
- Garlic: 10 g
- Tomatoes: 310 g
- Garam masala: to taste
- Meat curry masala: to taste
- Ground coriander: to taste
- Ground cumin (zira): to taste
- Vegetable oil: to taste
- Cream 35%: 150 ml
4
Blend the spinach, sauté in butter. Add salt, chili pepper, 40 g of cream, and 20 g each of curry sauce, tomato sauce, and chop masala, and mix well.
- Spinach: 100 g
- Butter: 20 g
- Ground chili pepper: to taste
- Cream 35%: 150 ml
- Garam masala: to taste
- Tomatoes: 310 g
- Seasoning Kitchen king: to taste
5
Cut the cheese into small cubes, add to the spinach, and mix well. Before serving, finely chop some herbs and ginger. Garnish the finished dish.
- Adyghe cheese: 100 g
- Green: to taste
- Grated ginger: 15 g