After half a year of absence from my blog, I am back with a recipe from one of my favorite cuisines. 🙂 The Indian kitchen has a typical cream cheese called “paneer”. It is quite similar to the Italian ricotta, but drier and not salty. The recipe below is a combination of paneer with spinach, one of my favorite paneer variations, which I am happy to share with you!
Ingredients
- 500 g spinach
- 1 chilli
- 1 table spoon ghee
- 1 tea spoon cumin seeds
- 1 tea spoon coriander seeds
- ½ tea spoon fenugreek
- 1 big onion, finely chopped
- 2 garlic cloves, chopped
- approx. 3 cm fresh ginger, chopped
- 2 tomatoes, diced
- 250 g paneer, diced
- 2 table spoon crème fraîche
- salt and pepper to taste
- 1 tea spoon Garam Masala
Rezept
First blanch the spinach and refresh in ice-cold water. Then squeeze the water out and blend the spinach together with the chilli.
Heat ghee in a frying pan and add cumin, coriander and fenugreek. After quickly roasting the spices, add ginger, garlic and onion and sauté for a few minutes. Then add the tomatoes and let it cook for approx. 15 minutes until you get a homogenous paste. Add the mashed spinach and some additional water if required. Let simmer for another 5 to 10 minutes over low heat and season to taste with pepper and salt.
Meanwhile, use a second fryer to gently roast the diced paneer. Then mix the paneer with the sauce and add Garam Masala and crème fraîche. Serve with basmati rice or naan bread.
Merium