That's it, thanks to your U MAIN kit, you have made your first paneer (or panir) cheese, this cheese of Indian and Pakistani origin, and you are wondering how to sublimate it?
The paneer is a real institution in India. Indeed, 5% of milk production is transformed into paneer every year. This very popular cheese is either eaten as is or used in many dishes, soups and hot sauces. Indeed, this dense cheese does not melt in the heat. It can even be grilled and then incorporated into many dishes!
This is particularly the case of palak, a delicious traditional Indian vegetarian recipe from the Punjab region. , which celebrates the smoothness of mashed spinach, the acidity of tomato and the flavor of paneer, the key ingredient of this dish.
Note: To make this dish, it is very important to squeeze your paneer well and leave it under sufficient weight (two or three large full cans) at least one hour in the fridge before starting the recipe. Your paneer will then be firm and dense enough, and won't melt in the heat .
Ingredients for 4 servings:
- About 600 g baby spinach,
- About 450 g of paneer (made with 4 liters of milk, as indicated in your U MAIN kit),
- 2 red onions,
- 1 shallot,
- 2 cloves garlic,
- 2 bay leaves
- 1 small piece (inch length) of fresh ginger
- 3 very ripe tomatoes or a can of good quality peeled tomatoes
- 1 small bunch of coriander
- Spices: 1 tablespoon of garam masala, 1 teaspoon of turmeric, 1/2 teaspoon of cumin powder, 1 teaspoon of coriander powder
- 200 ml cooking cream
- 100ml of water
- 3 tablespoons of natural yogurt,
- Salt, pepper, olive oil,
- 2 tablespoons of clarified butter (ghee).
- Sweat the onions and shallots in the clarified butter without browning them. Add the pressed garlic, grated ginger and all the spices. Roast for one minute and add 100ml of water. Mix well and once the water has evaporated, add the chopped tomatoes or the peeled tomatoes, as well as the two bay leaves. Cook over medium heat and uncovered for ten minutes until a liquid texture (sauce) is obtained. Remove the two bay leaves.
- Once the tomatoes are cooked, add the raw spinach leaves and the coarsely chopped coriander. Reduce the heat, add the fresh cream and cook over low heat for ten minutes.
- Mix the preparation. Then add the yogurt and mix.
- Cut the paneer into large pieces, brown it over medium heat in clarified butter (Ghee) in a pan.
- Incorporate the grilled and crispy paneer into the spinach preparation. The palak is ready!
Enjoy your food !
Thanks to Anas R. for his contribution to the development of this recipe!
Make your own natural and healthy homemade artisan cheeses in just 30 minutes with our U MAIN kits !
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