Palak paneer: vegetarian curry

 

As mentioned in the old joke, if you mistakenly drank a developer – have and a top coat, otherwise the matter will not be brought to an end. I'll say it this way: if you made cheese paneer (or found where to buy it, in our conditions even more difficult) – go to the end and prepare Palak paneer, vegetarian curry, in which the main role is allotted to the Duo of spinach and paneer. I must say, this couple copes with its task more than successfully: paneer is responsible for the “meat” component (despite the fact that the meat in it, not a single gram), and spinach creates a freshness and volume. In the end, if you are stubborn meat-eater, I can't see any reason not to cook is the most popular vegetarian dish of Indian cuisine. Palak paneer
Twenty one million four hundred ninety eight thousand three hundred

Ingredients 4 servings

• 1 onion
• 2 cm ginger root
• 2 medium tomatoes
• 4 garlic cloves
• 1 green Chile
• 50 g butter or ghee
• 1 tsp turmeric
• 1 tsp garam masala
• 1 tsp. chili powder
• 400 g 600 g frozen or fresh spinach
• 400 g paneer
• 100-200 g of natural yoghurt
• Sol

Melt about 1/2 the butter or ghee in a pan and on medium heat fry the diced paneer. Put it in a separate bowl, return the pan on the fire, melt the remaining butter and add the finely chopped onion, garlic, tomatoes (better first remove skin), finely chopped chilli and ginger, grated on a fine grater. Fry the vegetables a few minutes until they begin to emit intense flavor, then add the spices and stir the contents of the pan, cook another two minutes.

Boil the spinach in salted boiling water until it reduced in volume (or thawed), then freeze it in ice water to maintain the emerald color. Add the spinach to the contents of the pan, season with salt, add yogurt to desired consistency, run the sauce in a blender until smooth and return it to the pan. Stirring constantly, warm the sauce for 3-4 minutes, then add fried paneer and leave on the heat for another few minutes so the cheese is completely warmed up.

Serve Palak paneer with boiled basmati rice. You can decorate the finished dish with coriander and add a few drops of yogurt to diversify the color scheme. Palak paneer can be stored in the refrigerator and reheat as needed – the taste of it will become more balanced, but the color, alas, will change from emerald green to darker.

 

This Indian cheese is eaten fresh or used as an ingredient for a variety of vegetarian curry, serve it for dessert and even fried like Cypriot halloumi until Golden brown and really, you can cook it just as easily and quickly as homemade ricotta. Try to prepare fresh paneer (it will take no more than 30 minutes), and you will discover the talent of the cheesemaker, which was not even suspected.

 Fresh cheese paneer Ingredients

• 2 liters of milk
• juice of 1-2 lemons

As with any other cheese, paneer for cooking it is best to take pasteurized milk with a short shelf life. UHT milk is not suitable categorically – most likely, it doesn't even fold. Put the saucepan with milk on medium heat and, stirring occasionally, to heat. When the milk starts to steam up, and on its surface there bubbles – in short, it will be just about ready to boil – start to actively stir and a thin stream pour in the lemon juice. If all goes as it should, you will see white lumps of curd separate from the greenish whey (if this has not happened, or milk storageas to the end – add a little more lemon juice). Again gently mix the contents of the pan so that the curd mass is gathered together, remove the pan from the heat, cover and leave alone for 5 minutes.

Armed with a slotted spoon, to fish curd mass and place it in a colander or sieve with two layers of cheesecloth. Quickly rinse the curd mass under running water to remove the acid of the lemon juice and then press out the excess moisture. You get fresh cheese, the taste and appearance resembling cottage cheese, but we'll go ahead and prepare this paneer, which can be used for cooking other dishes.

Gently roll the cheese in the cheesecloth and press down on top with something heavy. Leave it under the yoke of at least half an hour, and if you want to get more solid paneer, for an hour. During this time of the cheese will be quite a lot of moisture, and he is well compressed. This paneer can be cut into pieces and cook Palak paneer and other Indian dishes – or just eat.published 

Author: Alexey Onegin

P. S. And remember, only by changing their consumption — together we change the world! ©

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Source: arborio.ru/svezhij-syr-panir/