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spinach paneer cheese onion tomato clove garlic same amount regular cheese katakuriko cumin seeds dessertspoons Coriander powder turmeric
Viewed: 25 - Published at: 6 years agoIngredients
- 1 bunch Spinach
- 1/2 block Paneer cheese (or firm tofu)
- 1 medium Onion
- 1 medium Tomato
- 3 clove Garlic
- 1 the same amount as the garlic Ginger
- 20 grams Regular cheese
- 1 Katakuriko
- 1 dessertspoon Cumin seeds
- 2 dessertspoons Coriander powder
- 1/2 tsp Turmeric
Method
- Liquefy the spinach in a mixer and remove.
- Next liquefy the onion, garlic and ginger in the same mixer and remove.
- Last, liquefy the tomato in the same mixer.
- Add some water when necessary.
- Heat 20 g of butter in a frying pan and add the cumin seeds.
- Fry for a minute until fragrant.
- Add the onion, garlic and ginger juice and fry over low heat for about 10 minutes.
- Add the tomato juice to 2 and fry for a further 10 minutes.
- After the mixture has combined into a paste, add the coriander seeds and turmeric.
- Fry for 2 to 3 minutes, stirring constantly.
- Add the spinach juice to Step 3 and stir well.
- Simmer slowly over low heat.
- Add some water if necessary.
- Coat the cubed paneer with katakuriko and deep-fry them in hot oil until golden brown.
- You can use firm tofu if you can't obtain paneer.
- Add Step 5 to Step 4 and simmer further.
- Stir in about 20 g of regular cheese and melt to give a mild flavour to the sauce.
- After the sauce has reduced and thickened, check the taste and add more salt if necessary.
- It's done!
