Indian Palak Paneer - Creamy, spicy & vegetarian
Are you looking for an authentic taste experience straight from India? This Indian Palak Paneer with homemade cream cheese in an aromatic, creamy spinach sauce is the epitome of comfort food. As a young cook, I love this dish especially because it is not only healthy and nutritious, but also wonderfully uncomplicated to make. We avoid processed products completely, relying instead on fresh baby spinach and spices that will transform your kitchen into an oriental palace. The combination of delicate cheese and the spicy, green sauce is simply irresistible. This Palak Paneer is quick to make and perfect for a relaxed dinner at home. If you make the cheese yourself – don't worry, it's child's play – it tastes even better. Let yourself be enchanted by the aromas and enjoy a dish that warms both body and soul. Grab your apron and let's whip up this delicious highlight of Indian cuisine together!
Ingredients
Preparation
To make the homemade cheese, bring the whole milk (500 ml) to a boil, then stir in the lemon juice (1) until the whey separates.
Strain the curds in a cloth, squeeze out, and let it firm up under a weight for 30 minutes, then cut into cubes.
Blanch the fresh leaf spinach (300 g) briefly in boiling water, shock in cold water, and puree finely.
Sauté the finely chopped onion (1), the minced garlic (1), and the grated ginger (10 g) in olive oil (15 ml) in a pan until translucent.
Lightly roast the Garam Masala (5 g) until it smells wonderful – meow, that smells fantastic!
Add the spinach puree (300 g) to the pan and let it simmer until creamy with the cream (50 ml).
Finally, gently fold in the prepared cheese cubes (500 ml) and warm through in the sauce for a few minutes.
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