Palak Paneer
Recipe idea: Palak PaneerFor this, you need the following ingredients:
400 g frozen spinach, 1 tomato, 1 onion, ½ tsp coriander seeds, 5 tbsp oil, 500 g paneer (Indian store), 1 pinch garlic powder, 1 pinch Kashmiri chili powder (Indian store), ½ tsp ground cumin, 1 Indian bay leaf, 50 g ginger-garlic paste, ½ tsp garam masala, 1 tbsp dried fenugreek leaves (Indian store), 1 tbsp creamy yogurt (10 % fat), salt, cornstarch (as desired)
Preparation
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- Thaw the spinach and finely purée it. Score the tomato crosswise and blanch it with boiling water for 1 min. Rinse tomato with cold water, peel, remove the stem base and chop. Peel and finely chop the onion. Lightly crush coriander seeds.
- Heat 2 tbsp oil in a pan. Cut paneer into cubes and season with garlic and chili powder. Fry paneer on medium heat until golden on all sides and set aside. Add 3 tbsp oil to the pan. Fry crushed coriander, cumin and bay leaf for approx. 50 sec. until aroma is released. Add onion and sauté until translucent. Add tomato, ginger-garlic paste and garam masala and cook for 2 min. Stir in the puréed spinach. Crumble fenugreek between the palms and sprinkle in.
- Season the sauce with salt and cream yoghurt and thicken with cornstarch as desired. Switch off the stove, add paneer to the sauce and let sit in remaining heat for 5 min. Serve with basmati rice, naan or chapati.
Enjoy your meal!
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