Indian Cheese with Spinach Palak Paneer

Description

Paneer for this dish can be made at home or replaced with Adyghe cheese, which is similar in its properties.

Ingredients

• Paneer Cheese - 5 oz
• Spinach - 10 oz
• Ground ancho chili pepper - 2 pieces
• Ginger - 0 oz
• Vegetable Oil - 0 fl oz
• Fenugreek - a pinch
• Onion - 1 head
• Black Cumin (Cumin) - ¼ spoons
• Garlic - 1 clove
• Tomato Puree - 10 fl oz

Step by Step guide

Step 1

Cut the paneer into 5x5 cm squares and about 2.5 cm thick.

Step 2

Remove the seeds from the pepper and chop it, as well as the spinach, ginger, onion, and garlic.

Step 3

Pour 50 ml of water into a saucepan, add the chili, spinach, and ginger, and sauté over moderately high heat for 3–4 minutes. Strain through a sieve to eliminate excess moisture, then transfer the vegetables to a blender and blend until smooth.

Step 4

Heat oil in a skillet, sauté the fenugreek for 30 seconds, then add the onion and cook for about 5 minutes until golden brown. Add the cumin and garlic, sauté for another 30 seconds, then add the tomato puree and cook for 5 minutes. Season with salt to taste.

Step 5

Add the paneer, gently stir, then add the spinach puree and cook for another 2 minutes. Serve immediately.

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