Palak Paneer

Main Dishes | Indian cuisine

⏳ Time

3 hours

🥕 Ingredients

🍽️ Servings

Description

Leftover sauces can be stored in the refrigerator for several weeks and served with rice.

Ingredients

Adyghe cheese - 3.5 oz
Onion - 14.1 oz
Tomatoes - 10.9 oz
Spinach - 3.5 oz
Grated Ginger Root - 0.5 oz
Garlic - 0.4 oz
Vegetable Oil - to taste
Butter - 0.7 oz
10% cream - 5 fl oz
Cashew - 1.4 oz
Clove - to taste
Cardamom - to taste
Cardamom - to taste
Ground Black Pepper - to taste
Ground Cinnamon - to taste
Bay leaf - to taste
Garam Masala - to taste
Kitchen King Spice Mix - to taste
Tikka Masala - to taste
Sour Cream - 5.3 oz
Ground coriander - to taste
Ground Cumin - to taste
Mild Chili Spice - to taste
Herbs - to taste

Step by Step guide

Step 1

For the tomato sauce, blend 50 g of fresh tomatoes. Sauté 40 g of chopped onion, then blend with cashews and 10 ml of cream. Add 10 g each of finely chopped ginger and garlic, and other spices to taste — cloves, black pepper, green and black cardamom, cinnamon, and bay leaf. Then mix the mixture with the blended tomatoes and simmer on low heat for at least 2 hours. Season with salt to taste.

Step 2

For the chol-masala sauce, finely chop 250 g of tomatoes and onions, and 10 g each of ginger and garlic. Sauté in a pan until thickened. Add spices: cloves, black pepper, bay leaf, black and green cardamom, Kitchen King spice mix, and garam masala. Season with salt to taste.

Step 3

For the curry sauce, blend 100 g of fried onions with sour cream, then add finely chopped fresh ginger and garlic, tomatoes, spices including garam masala, meat curry masala, ground coriander, and cumin, along with vegetable oil and 100 g of cream. Simmer for about 2 hours on low heat. Season with salt to taste.

Step 4

Blend the spinach in a blender and sauté it in butter. Season with salt, add chili pepper, 40 g of cream, and 20 g each of curry sauce, tomato sauce, and chop masala. Mix well.

Step 5

Dice the cheese into small cubes and add it to the spinach, mixing well. Before serving, finely chop a bit of herbs and ginger. Garnish the finished dish.