Indian Spinach Curry with Cheese
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g spinach (frozen), chopped, unseasoned
- 1 pinch (s) sugar
- 4 tablespoon fenugreek (leaves), dried, if on hand
- 200 g cheese, Indian (paneer)
- 2 tablespoon cashew nuts soaked for 0 minutes
- Water, warm for soaking
- 0.5 stick ½ cinnamon
- 2 cardamom pods, green
- 3 carnation (s)
- 1 onion (s), finely chopped
- 1 cup whipped cream
- a bit salt
- sugar
- Chilli powder
- Oil or ghee
Print Recipe
Pin Recipe Instructions
- Prepare the spinach with a pinch of sugar according to the instructions on the packet. Dice the paneer and fry in oil or ghee until golden brown. If you don`t get a finished paneer, you can make it yourself according to a chef`s recipe, preferably 1 - 2 days in advance.
- For the masala, crush the cinnamon, cardamom (only the seeds from the capsule) and cloves with a mortar and set aside. Mash the cashew nuts with a little water in a mortar to a paste.
- Heat 2 tablespoons of oil or ghee and lightly brown the onion in it. Add the masala and fry for 1 minute. Add the fenugreek leaves and spinach and cook for 5 - 7 minutes while stirring. Add the cream and cook on a low flame for another 3 - 4 minutes.
- Now add the fried paneer and cashew paste and season with sugar, salt and chilli. Simmer for a few more minutes. Serve with basmati rice or Indian bread.
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