Spinach with panir cheese

Spinach with panir cheese

By
From
Spice Kitchen
Serves
4
Photographer
Jana Liebenstein

On offer in almost every Indian restaurant, this North Indian combination of spinach and panir cheese is easy to make at home. If you have never made panir cheese before, do have a go and savour the feeling of accomplishment – and the taste – you get from making your first cheese. English spinach will give the best flavour and texture to this dish, but you can use silverbeet if necessary. Serve hot with Naan, Parathas or Chapattis.

Ingredients

Quantity Ingredient
1 teaspoon vegetable or canola oil
1 small onion, chopped
1 teaspoon fresh ginger, chopped
1 teaspoon garlic, chopped
1 green chilli, chopped
1 teaspoon ground coriander
1/2 teaspoon turmeric
240g english spinach, washed, drained and chopped
1 teaspoon dried fenugreek leaves
250g Panir cheese, diced
Naan
or Parathas
or Chapattis

Method

  1. Heat the oil in a large saucepan over a medium heat. Sauté the onion, stirring occasionally, for about 5–7 minutes, or until light brown.
  2. Stir in the ginger, garlic and chilli and cook for 1 minute. Add the coriander, turmeric, spinach and fenugreek leaves and cook, stirring occasionally, for about 2 minutes, or until the spinach is just done.
  3. Remove from the heat and allow to cool, then process in a food processor to form a purée.
  4. Return the puréed spinach mixture to the pan. Add the panir cheese and stir through the spinach. Heat gently over a low heat until hot, then serve.
Tags:
restaurant
Indian
India
Asia
Asian
Spice Kitchen
Ragini
Dey
restaurant
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