EntranceHow to cook palak paneer. How to cook palak paneer
Palak Paneer (Shak Paneer). Very popular dish indian cuisine, which can be found in almost all Indian restaurants. Palak - spinach, paneer - homemade cheese. The dish is liquid in consistency and is good addition to the rice mashed potatoes or bread.
Recipe Palak Paneer (Shak Paneer)
Compound:
Spinach 200 gr
Homemade cheese 125 gr
Sour cream 80 ml (4 tablespoons) (15-20% fat)
Vegetable oil 20 ml (1 tablespoon)
Turmeric 3 gr (1/2 teaspoon)
Salt 3 gr (1/2 teaspoon)
Ground black pepper 3 gr (1/2 teaspoon)
Time for preparing:
15 minutes
Step 1 Preparing Spinach
If you are using frozen spinach:
Rinse under cold water spinach. Let him unwind.
If you are using fresh spinach:
Rinse well and dry. Cut off the roots and cut the spinach 1-2 cm thick
Heat up the oil in a heavy bottomed saucepan. Fry the turmeric for 5-7 seconds. Add spinach. Simmer for 5-7 minutes. Spinach should boil and give juice
After 5-7 minutes, remove the spinach from the heat, transfer to a blender and chop until homogeneous mass.
Step 2 Making Homemade Cheese
For this recipe you can use purchased cheese or Adyghe cheese.
Cut the cheese into 1 cm cubes.
Step 3 Finish cooking
In a saucepan, mix the chopped spinach, chopped homemade cheese, sour cream, salt and ground black pepper. Bring to a boil and remove from heat.
ATTENTION!!! Do not cook our palak paneer for a long time after adding sour cream. If you use natural sour cream, then after 3-5 minutes of cooking, the sour cream will curdle and the whey will separate. Palak paneer will become liquid and not homogeneous
Our palak paneer (Shak paneer) - homemade cheese with spinach and sour cream is ready. Can be transferred to a serving bowl and served.
What do you like to eat on your free day? Probably not only sweets, but juicy meat or tender fish. True, not all delicacies can be freely purchased in the store. For example, polak fish is hardly familiar to you. After all, this is a real predator belonging to the Treskov family.
This is an inhabitant of the seas and a close relative of cod, with the difference that the shape of the carcass is more elongated and more elegant. How to cook this fish? Are there any tricks?
Some facts
So, what is a polak fish? It is a mother-of-pearl gray with a black front. The back is usually slightly darker, and the bottom is white. The fish has rather large jaws, which distinguishes it from the background of others and immediately identifies a predator in it.
Polak fish live in large flocks and are especially fond of low or moderate water temperatures. This is a predator that preys on herring and sprat. In pursuit of its victims, the individual overcomes great distances. Even her fry attack the eggs of other marine representatives.
Polak fish is about 70 centimeters long, but there were exceptions when carcasses reached 130 cm. This fish can live up to 25 years.
Benefit or harm?
To begin with, it is worth figuring out how high a calorie polak is? Fish are quite nutritious. There are 344 kJ per 100 grams, which is approximately 82 calories per serving. But is it worth eating this product?
Its main suppliers are Denmark, Great Britain and Germany. Sometimes the fish is called silver saithe or lure. Its fillet is rich in protein, but there are almost no fats and carbohydrates in it. Saithe is quite expensive - about 1,750 rubles per kilogram. Its taste is very unusual, but main feature considered a unique vitamin and mineral composition. Polak fish, or rather its fillet, is rich in vitamins of groups A, B, D and E. In addition, it contains potassium, sodium, phosphorus, manganese and calcium. Especially valuable is the fat obtained from the liver of fish.
Do not eat this fillet for people with individual intolerance to the product, food allergies.
In cooking
Polak fish is widely used in cooking. It is baked, fried, boiled and put into cutlets. It is easy to prepare and the taste is very rich. Only one thing is required from the cook - not to spoil the fillet and not to overdo it with spices.
Polak fish fillet is grayish, with a light aroma and spicy taste. This product is very harmoniously combined with potatoes, carrots, herbs. For marinade for fish, you should use lemon or tomato juice, since the fillet is quite tender and completely absorbs the flavors of other ingredients.
Hastily
If you are lucky enough to buy such a fish, then cook it with your soul in order to fully enjoy the taste and save the maximum benefit.
So, in front of you is a polak fish. How to cook tasty dish? Peel 6 potatoes and cut them into slices. Leave the product to dry so that excess starch comes out.
Meanwhile, peel the onion and chop it. Put the onions in a pan with hot oil. You can add a clove of garlic and a little cilantro. Lightly fry the ingredients, pour a glass into the pan vegetable broth and the same amount of cream. Put the potatoes in there. All ingredients must be stewed for at least half an hour.
In the meantime, take care of the fish fillet. Rinse it, dry it with a napkin and marinate in a mixture of black pepper, salt and paprika. You can replace such a marinade with a slightly more complex one (from mayonnaise and mustard). After a quarter of an hour, you can roll the carcass in flour and fry until golden brown. Or make a recipe truly French! To do this, the fish must be stewed in a mixture of dry red wine, onions, carrots and flour. Voila - the easiest recipe is implemented!
When serving, add a piece of fish with a portion of stewed potatoes and a sprig of dill. If you boiled fish in wine, then pour the fillet with the resulting wine sauce. Enjoy your meal!
Palak paneer and, in fact, how to cook paneer itself at home August 12th, 2014
Continuing to Travel India with eva_daren
, I bring a recipe for a wonderful dish palak paneer. This is Indian cottage cheese in spicy spinach sauce. At the same time, I will share the recipe of how I cook paneer at home. 
Palak paneer
The original recipe "Palak paneer" on the site "I am a cook"
In Hindi, the word palak means "spinach", but paneer is a well-known Indian cheese that is simply cooked at home. Palak paneer is fried cheese in a thick spinach sauce with lots of spices. A wonderful dish of Indian cuisine, which many Europeans liked. No wonder spinach paneer can be found in any Indian restaurant. However, it is not difficult to cook palak paneer at home, choosing the composition of spices that is perfect for you. Spinach with paneer is a great variety Lenten menu is complete and sufficient hearty meal served with unleavened bread. However, it can also be prepared as a side dish for meat or poultry.
Ingredients:
250 g paneer cheese
1 tbsp flour
200 g spinach
200 g thick natural yoghurt
2 tbsp melted butter
1/4 tsp cardamom seeds
1/3 tsp ground pepper Chile
5-6 cloves
1/3 tsp cumin
1/3 tsp coriander seeds
2-3 cm ginger root
1/3 tsp mustard seeds
1/3 tsp turmeric
salt to taste
Cooking:
Salt and all spices, except for ginger, mix in a mortar and crush.
Alternatively, if all these spices are not available separately, an Indian mixture of "garam masala" is suitable. And you can find a special mixture of "paneer masala", but that's if you're really lucky.
Cut the cheese into oblong sticks 2x3 cm and roll them in flour.
Melt half the butter in a frying pan, put the pieces of cheese and quickly fry on all sides until golden brown. Transfer the fried paneer to paper towels.
Wash the spinach, shake off excess water, cut off the coarse stems, chop the leaves.
You can use either fresh or frozen spinach to make palak paneer.
Put the spinach in the pan where the cheese was fried, and simmer over low heat for about 3 minutes under the lid.
Transfer the softened spinach to a board and chop with a knife into a homogeneous mass. Do not pour out the spinach juice from the pan.
You can also grind spinach in a blender.
Peel and grate the ginger root. Heat the remaining oil in a deep frying pan with a thick bottom. Add ginger and fry for 30 seconds. Add the rest of the spices and fry for another 30 seconds, stirring constantly, until a strong aroma appears. Add spinach puree and yogurt to skillet.
If you do not want the dish to be sour, you can replace yogurt with cream with a fat content of 10-15%.
If the spinach sauce is too thick, you can add the liquid left after spinach stew to it.
Salt to taste and simmer over low heat for 2-3 minutes. Put the fried cheese, mix with the sauce and warm the spinach with paneer for a couple of minutes.
Palak paneer can be served hot with fresh unleavened bread. But even cold paneer with spinach is very tasty.
Indian paneer cheese at home
The original recipe "Indian paneer cheese at home" on the site "I'm a cook"
The most famous Indian cheese is paneer. It is not at all like European hard and semi-hard cheeses. The closest thing to taste is Adyghe cheese or dense homemade cottage cheese. Actually, this is cottage cheese. home cooking, which is pressed to produce a firm, bland cheese widely used in India in everything from appetizers and soups to hot dishes and desserts.
Making paneer is a very simple process that is originally adapted for home use. All it takes is good milk and an acidic product (lemon juice, kefir, yogurt, sour cream). By the way, the technology of making paneer is similar to making ricotta at home, but only milk is used instead of cream.
Ingredients:
2 liters of milk
1 lemon
Cooking:
It is advisable to take milk for Indian paneer cheese at home, in extreme cases - store-bought with a short shelf life. Super pasteurized milk long-term storage does not fit.
Bring the milk almost to a boil. When its temperature reaches 90 degrees, pour in the lemon juice. Turn off the heat and gently mix the contents of the pan with a spoon. In 2-3 minutes, magic should happen: white curd flakes will float to the surface, under them there will be a yellow-green transparent whey.
If this does not happen, then there is not enough acid in the mixture. Add more lemon juice and stir.
Milk sold in supermarkets and stores usually contains special additives that prevent souring and prolong the shelf life of the product, so purchased milk does not always coagulate well: and when in large numbers acid, it curdles only partially, the whey remains whitish. In this case, the mixture should be left alone for several hours. But in no case should you heat the mixture again and keep it on fire for a long time - the paneer cheese will turn out to be completely “rubber”.
But it is better, of course, to make paneer, as well as other types of homemade cheese, to take high-quality homemade milk from proven, "their" hostesses.
Place a colander lined with muslin or two layers of gauze on a clean saucepan. Carefully pour the contents of the pan into a colander, let stand for 15 minutes to drain the whey.
For the curdling of normal milk, not so much lemon juice is needed, its acid is not felt at all in the resulting curd mass. But if you have had to work hard to turn pasteurized milk into curd mass, it will most likely be with a pronounced sourness. In any case, after you drop it into gauze, the contents must be rinsed with running water. This will thicken the homemade paneer and ensure that any leftover lemon juice is removed, which can interfere with the process later, when the cheese is under pressure, and give it unnecessary acidity.
Raise the ends of the gauze and tie to form a bag.
If you want a soft cheesecake-like paneer, just pull the cheesecloth lightly into a knot and squeeze out the whey. But if you make paneer just like cheese, which can then be fried or used in other dishes, you need to work a little harder. Raise the cheesecloth by the corners and hang over a bowl for 20 minutes to glass the whey. Then wrap the slightly compacted mass in gauze and place it in a cheese mold and press down with a load.
Since I make homemade cheese quite often, but I didn’t bother to buy a decent shape, I use this blank: in the bottom of a dense plastic ice cream bucket, you need to punch a dozen holes (with an awl or a red-hot knitting needle). Placed at the bottom curd in gauze, a load is placed on top, for example, liter jar with water. And the bucket itself must be placed on two bars so that the bottom is open and the whey can flow freely.
Leave the cheese under pressure for 1-2 hours.
The longer it sits, the denser the finished homemade paneer will be. Just don't overdo it so it doesn't dry out completely.
Ready Indian cheese should be stored in the refrigerator in a closed container.
It can be used as independent snack fresh or fried, or to cook Indian dishes from paneer:
- palak paneer - cheese with spinach,
- matar paneer - indian cheese green peas in tomato sauce
- sabji with paneer - indian vegetable stew with cheese,
- tamatar paneer malai - fried tomatoes with cheese
- paneer pakora - curd cheese fried in batter;
- various indian sweets(sandesh, rasaguli, rasmalai - Google will help you :))
I heard about Palak Paneer for a very long time, not even about Palak Paneer, but simply Paneer - the famous Indian cheese.
Palak Paneer means Spinach with Paneer Cheese. We recently opened an Indian restaurant in our city. Since my husband and I are big fans of oriental cuisine, we, of course, visited the restaurant. I just found Palak Paneer in the menu, naturally, I decided to order it. The dish was spicy, spicy and very creamy. Of course, at home I tried to reproduce the recipe and it turned out that everything is quite simple. True, a set of special spices for this dish should be available or purchased.
So, let's prepare all the products on the list. In the original instead vegetable oil the famous ghee is used, but you can do without it. Panir cheese is essentially a simple homemade cheese, like Adyghe.
First of all, we need to heat all the spices in oil. Don't be afraid of the contents of the pan, nothing is burnt, just a combination of spices gave this color. Fry the spices for literally 2 minutes so that they give the oil their aroma.
On a fine grater, three ginger and onions, cut the chili pepper into rings, remove the seeds if you are not a big fan of spicy.
Put the vegetables in the pan and fry for 2 minutes.
It is better to remove the peel from tomatoes, I did not do this and later regretted it. We cut the tomatoes into slices or cubes, there is no difference.
Add the tomatoes to the pan with the rest of the ingredients and simmer for 10 minutes until the tomatoes are soft and mashed.
In the meantime, prepare the spinach. Fresh - wash, sort out. If spinach is frozen, do not defrost it first. Boil spinach in boiling salted water for 3-5 minutes. We discard the spinach in a colander, let the water drain and then mash the spinach in a blender in a puree.
Transfer the spinach to the skillet.
Add the diced Paneer cheese to the pan.
Pour in the cream, add salt and cook the palak paneer for another 10 minutes.
Ready Palak Paneer is served hot with boiled rice or fresh bread.
Enjoy your meal!
If using fresh spinach, wash it thoroughly, separate the leaves and chop.
Steam fresh or frozen spinach for 4-5 minutes until the leaves are soft and reduced in size.
Grind the leaves in a blender or food processor until smooth. Set aside.
Remove seeds and membranes from chile and chop.
Wash your food processor or blender. Grind ginger and chili in it with the addition of cold water. Add coriander, paprika, cumin and turmeric and continue the process until a smooth paste forms.
Warm up ghee in a two-liter saucepan over moderate heat. Put the spice paste into the hot oil and fry it for 2-3 minutes until it starts to stick to the bottom and a distinct aroma appears. Carefully add spinach puree, mix with spices. Cook over high heat for 3-4 minutes.
Cut the cheese into cubes of about 1 cm.
Gently fold in the cream, cheese cubes, garam masala and salt. Simmer for another 5 minutes and serve hot with rice or hot bread.