How to cook paneer shaq
Products
Spinach leaves (can be frozen) - 400 grams
Sour cream - 3 tablespoons
Paneer (can be replaced with Adyghe cheese) - 200 grams
Ghee or ghee oil - 1 tablespoon
Sugar - half a teaspoon
Coriander - 2 teaspoons
Ground red pepper - a pinch
Turmeric - 1/2 teaspoon
Asafoetida - a pinch, it can be replaced with 1 onion head
Garam masala - half a teaspoon
Water - half a glass
Salt - half a teaspoon
How to cook paneer shaq
1. Rinse the spinach leaves in cool water, dry, cut into strips 3 centimeters long and a centimeter wide. If the spinach is frozen, defrost it first.
2. Put butter in a saucepan, place on the burner, melt to a liquid state over low heat.
3. Fry spices in a saucepan with oil for 20 seconds: coriander, red pepper, turmeric, asafoetida (or chopped onions), garam masala.
4. Add chopped spinach to fried spices, keep on medium heat for 10 minutes, spinach should soften.
5. Cut the paneer into squares about two centimeters thick.
6. Put sour cream, cheese, sugar, water, salt to the spinach, stir so that the cheese does not crush, cook for 5 minutes over low heat.
Fusofacts
- Homemade Indian is used for paneer shaka cheese paneer or Adyghe cheese that does not crumble.- Cheese for paneer shaka is traditionally cut into large cubes or long cubes with a width of a centimeter.
- Paneer Shak serve with rice on a separate plate, and wheat cakes.
- Asafoetida is a common spice in India and is often used in vegetarian dishes. This is the dried resin of the roots of the herb of the same name, which looks like a large fennel. Asafoetida has a pungent odor, but in small amounts improves the taste of many dishes. Because of the pungent smell, asafoetida is called "stinking resin", "bad spirit", "asmargok", "devil's feces", "ilan", "hing". You can replace asafoetida in our recipe with 1 head of fried onions; 3 cloves of garlic mixed with white pepper; mixtures of ginger, black mustard, cardamom, rock salt and chili - just 1 pinch each.
- Garam masala - a spice blend that includes cloves, black and white peppers, nutmeg leaves, cinnamon, balabar leaves, cumin, nutmeg, black, green and brown cardamom pods, coriander and star anise.