Palak Paneer
Spinach and cottage cheese. You could make the sauce smoother,
but I have to admit that I usually prefer a coarser consistency.
Ingredients
For
three:
250
g spinach, washed and drained
3 tbsp vegetable oil
1 tsp cumin seeds
1 tsp mustard seed
1 large onion, chopped
3 garlic cloves, crushed
2.5 cm of ginger, finely chopped
3 green cardamom pods
1/4 teaspoon of fenugreek seeds
2 cm cassia bark
1.5 tsp of coriander powder
1 tsp jeera
1/2 tsp jeera
dried fenugreek leaves, pinch (optional)
1 tsp chilli powder
1 green chilli, chopped
1 tomato, finely chopped
1 dl Turkish yoghurt
1/2 tsp of salt
250 g cottage cheese (paneer), 2 cm pieces
1/2 tsp garam masala
fresh coriander, chopped
Instructions
1. Boil the spinach for three minutes. Drain and leave to wait.
(If you want you can chop the spinach finely with scissors.)
2.
Heat the oil and fry the cumin and the mustard seeds for a minute.
3.
Add onion and fry until the color is golden brown.
4.
Add ginger and garlic and fry for two minutes or so.
5.
Add cardamom, cassia bark, coriander, cumin, turmeric, chili
powder, fenugreek seeds.
6
Add the tomato and fry for five minutes or so. Add a pinch of
dried fenugreek leaves if desired.
7.
Lower the heat. Then add yogurt, salt, and water if needed.
8.
Add the spinach. Mix well.
9.
Add the cottage cheese. Stir and cook for a few more minutes.
10.
Add garam masala according to taste.
11.
Garnish with fresh coriander.
