Palak Paneer

The basis for making paneer is spinach. You can use fresh or frozen. If we cook from fresh, we wash it and chop it into small pieces. Bring the water to a boil, lower the spinach into it and boil for 2-3 minutes until ready, the greens will change color and decrease in volume. Discard the spinach in a colander, rinse with cold water and let it drain a little. We grind the fully prepared spinach in a blender to a puree state, transfer it to a plate and forget about it for a while.

Peel the onion, rinse and dry. Cut it into cubes and fry it in a well-heated frying pan with olive oil. While the onion is being heat-treated, peel the garlic and ginger, cut them into small pieces. It is better to work with chili peppers in gloves, remove the seeds from it and also chop into pieces. We send all the chopped products to the onion, mix and fry for another 5 minutes.

Tomatoes in their own juice are cut into small cubes, sent to a frying pan, seasoned with turmeric. Stir, fry for 3 minutes, then add spinach puree and water. Stirring, leave to cook for 10 minutes after boiling over low heat.

When the dish is almost ready, add salt, garam masala and add half a portion of cream. Indian paneer cheese is used in the preparation of a traditional dish, but it is quite problematic to buy it outside the homeland. Practically without loss of taste, it can be replaced with any similar cheese. The most familiar Adyghe language manifests itself to everyone.

Cut the cheese into pieces and send it to the pan immediately after seasoning. Reduce the heat to a minimum and cook for another 2-3 minutes. Turn off and serve the dish hot, immediately after cooking. Pouring into a serving dish, add the remaining cream for decoration. We also decorate to taste with spices, herbs or grated cheese.

Bon appetit!