SPINACH PALAK PANEER WITH BASMATI RICE
Number of servings
- 1 pack of spinach
- 150 ml of water
- 1 tablespoon of lemon juice
- 250 g of Indian paneer or bundz, or Koryciński cheese
- 3 tablespoons of butter or clarified ghee
- 50 ml of heavy cream
- 1 teaspoon of cumin in grains
- 1 teaspoon of mustard
- 3 cloves of garlic
- ¼ teaspoon chili powder
- ½ teaspoon of salt
- 8 small carrots
- 3 tablespoons of butter
- 1 tablespoon of honey
- 1-2 tablespoons of soy sauce
- salt to taste
- 1 pack of lamb’s lettuce
- 400 g basmati rice (cooked)
- Rinse the spinach. Heat 150 ml of water in a saucepan and add the spinach. Stew for 2-3 minutes, then mix into a mousse with a tablespoon of lemon juice. It doesn’t have to be smooth, small pieces of spinach may remain.
- Heat ¾ of the fat In a frying pan and fry the paneer cheese cut into cubes then put aside.
- Add the remaining fat and fry the cumin and mustard seeds pounded in a mortar for a while. Then add the garlic squeezed through a press and fry for another 30 seconds to a minute.
- Add paneer cheese, mixed spinach, season with salt and chili. Mix it all with the cream.
- Cook the loose basmati rice according to the instructions on the package.
- Peel the carrots and cut them in halves or quarters lengthwise. Fry in butter until browned. Then reduce the heat under the pan and add a tablespoon of honey and 1-2 tablespoons of light soy sauce. Fry for a while until the carrots are browned and glistening with the sweet glaze.
- Serve the palak paneer immediately with warm rice, caramelized carrots and a garnish of Young Leaves.
PRODUCTS USED IN RECIPE