Hello everybody, it’s Brad, welcome to my recipe page. Today, I will show you a way to make a special dish, authentic indian spinach and cheese curry. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

While there are many curries across the Indian subcontinent made with spinach, none are probably as well-known across the world as Palak Paneer - a dish of chunks of a fresh cottage cheese, called paneer, swimming in a lush sauce made with fresh spinach. The spinach gives the sauce a naturally thick and creamy consistency, and palak paneer's signature deep, jungle-green hue. Here is how you achieve that. Vegetarian Cheese Spinach Curry Side Dish Indian.

Authentic Indian Spinach and Cheese Curry is one of the most favored of recent trending foods in the world. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. They are nice and they look wonderful. Authentic Indian Spinach and Cheese Curry is something that I have loved my whole life.

To begin with this particular recipe, we must first prepare a few ingredients. You can have authentic indian spinach and cheese curry using 11 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Authentic Indian Spinach and Cheese Curry:

1. Get 1 bunch Spinach
2. Prepare 1/2 block Paneer cheese (or firm tofu)
3. Get 1 medium Onion
4. Get 1 medium Tomato
5. Prepare 3 clove Garlic
6. Make ready 1 the same amount as the garlic Ginger
7. Make ready 20 grams Regular cheese
8. Take 1 Katakuriko
9. Take 1 dessertspoon Cumin seeds
10. Prepare 2 dessertspoons Coriander powder
11. Make ready 1/2 tsp Turmeric

Add the onion, garlic and ginger juice and fry over low. Add in the chopped spinach, milk, salt, garam masala, turmeric and red chili powder. Turn off heat and add a generous squeeze of lemon juice to the palak paneer. Saag Paneer recipe from Rick Stein's "India".

Steps to make Authentic Indian Spinach and Cheese Curry:

1. 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.
2. 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.
3. 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.
4. Add the spinach juice to Step 3 and stir well. Simmer slowly over low heat. Add some water if necessary.
5. 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.
6. 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.
7. After the sauce has reduced and thickened, check the taste and add more salt if necessary. It's done!

Turn off heat and add a generous squeeze of lemon juice to the palak paneer. Saag Paneer recipe from Rick Stein's "India". A north Indian spinach curry with green chilli, yoghurt and Paneer cheese, it is as authentic as it is delicious. This post uses Affiliate links from which I may earn a small commission. As an Amazon Associate I also earn from qualifying purchases.

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