Palak Paneer

Palak paneer recipes
Palak paneer (Palak Panir) is a traditional North-Indian court, it is vegetarian and is produced of spinach (Palak) and a white Indian soft cheese (Paneer / Panir). Paneer is produced of cow's milk and has a similar consistency like Tofu. He is slightly salted and one can buy him in the Asialaden or make also simply himself. Palak paneer is spiced mostly with rice, purely or easily with saffron or cardamom seed, is served. To produce Paneer itself one warms up 1 litre of milk on 80 degrees and then adds a teaspoon of vinegar what this causes the milk starts to flake. Now one allows to cool the mass, then it gives in a sieve and lets drain them. Afterwards one gives the mass in a culinary cloth and squeezes them. Overnight, wound in the culinary cloth, in the fridge lay and best of all a little bit weight, so that the remaining liquid from the cheese is pressed. The next day it is ready of the Paneer.


Palak paneer (mildly)
Ingredients: 100 g Paneer, 2 onions, 500 g of fresh spinach, 3 TL butter, 1 TL cumin, 2 bay leaves, 1 green chilli pod, 1 TL Garam Masala, 40 g of ginger, a little bit fresh pepper and salt.
Spinach wash and cut bigger Sücke. The chilli pod well hack and hack the ginger quite well. The spinach which stew chilli and the ginger under addition of some water 8 minutes. In the interim cut the Paneer in approx. 1 cm thick cubes and in some oil in the frying pan golden-brown sear. The onions in small cubes cut. In the frying pan heat up the butter, brown lightly first the bay leaves and the cumin quite easily and then add only the onions. The Garam Masala add and well mix everything with each other. The Paneer and the spinach add, everything well stir and with pepper and salt taste. Everything in the fire-resistant form allow to give and bake in the oven with 180 °C half an hour.


Palak paneer (medium sharply)
One needs 150g-200g Paneer, 500 g of spinach (freshly or deep-frozen), 1 onion, 1 toe garlic, 1 TL coriander, 1 TL curcuma, 2 TL ginger, 1 TL cumin, 2 TL sugar, 2-3 small chilli pods
The spinach hack well (the deep-frozen spinach allow to only thaw). In a frying pan the onion, the garlic and the ginger with the spices approx. three minutes brown, then wipe off with some water. Now give the spinach in addition and approx. ten minutes under stirring cook. With some sugar needs admit. The Paneer in small cubes cut and in a frying pan golden-brown sear. Afterwards under the spinach lift and hotly serve. As an addition bread fits very well Basmati rice or also simply.


Palak paneer (variation with cream)
Ingredients: 800 g of fresh spinach, 250 g Paneer, 200ml cream, 1 onion, 2 garlic toes, 5 tablespoons of oil, 1 piece of fresh gingers (approx. 3 cm), 2 TL coriander powder, 1 TL curcuma powder, 1 TL cumin powder, HALF A TL chilli powder, HALF A TL sugar, some salt
The Paneer in 1-cm-cubes cut. Oil in a frying pan heat up and sear the Paneerwürfel with middle heat approx. 4 minutes slightly brown, then take out and aside put (The oil in the frying pan leave). The spinach wash, let drain and chop. The onion peel, along halve and in Habringe cut, the garlic peel and crush. The ginger peel and well rub. Onion, garlic and ginger in the remaining oil with middle heat during approx. 3-5 minutes sear. Then coriander, curcuma, cumin and chilli powder adds and further sears everything 2 minutes. The hacked spinach allow to add and cook covered with middle heat approx. 10 minutes. Richly salt and sugar to the spinach give and well mix everything. In the end the cream and the roasted Paneerwürfel allow to add and other 5 minutes covered with weak heat simmer. Serve the Palak paneer best of all with rice or Chapati.

There are different manners of writing, either Palak Paneer or also Palak Panir.