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Spinach with curd cheese (palak paneer)
Nb persons: 2
Yield:
Preparation time:
Total time:
Source:
| 450ml | milk |
| 100ml | live yogurt |
| salt | |
| 2 teaspoons | lemon juice |
| 250g | fresh spinach |
| 2 green chillies, chopped | |
| 1/2 teaspoon | chopped fresh ginger |
| 2 tablespoons | oil |
| a pinch | fenugreek seeds |
| I onion, chopped I garlic clove, chopped | |
| 1/4 teaspoon | cumin seeds |
| 2 | tomatoes, pureed |
1. To make the curd cheese, bring the milk just to boiling point, then add the live yoghurt with a pinch of salt and the lime or lemon juice. Continue boiling for 7-8 minutes. The milk will separate. Remove from heat and allow to cool.
2. Place a large strainer over a bowl and pour in the milk to collect the solids in the strainer, allowing the whey to remain in the bowl below. Keep the milk solids in contact with the whey until required for cooking. When ready to use, press down the solids in the strainer with a potato mashed or the back of a large spoon to squeeze the moisture out or use a cheesecloth. Makes approx 100g of curd cheese (paneer).
3. Cook the spinach with the chillies, Ginger, a pinch of salt, and a sprinkling of water. Cook uncovered so that the bright green colour is retained. When cool, puree in a blender.
4. In a frying pan, heat the oil and fry the fenugreek seeds for 30 seconds, then add the onion and fry until lightly colored. Add the garlic and cumin, and after 30 seconds the tomatoes. Fry for about 5 minutes.
5. When the liquid from the tomatoes has evaporated, add the curd cheese and stir gently. Add the pureed spinach and cook for a couple of minutes.
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