Authentic Indian Spinach and Cheese Curry

Name: Authentic Indian Spinach and Cheese Curry
Yield: 3 servings
Cuisine: American
Ingredients: 1 bunch Spinach; 1/2 block Paneer cheese (or firm tofu); 1 medium Onion; 1 medium Tomato; 3 clove Garlic; 1 the same amount as the garlic Ginger; 20 grams Regular cheese; 1 Katakuriko; 1 dessertspoon Cumin seeds; 2 dessertspoons Coriander powder; 1/2 tsp Turmeric

cookpad.japan @cookpad_jp

This is a staple dish in Indian restaurants. If you have a mixer, it will be quite easy to make at home. You can eat plenty of spinach and it is very nutritious!

If you use tofu do add the usual cheese at the end because the tofu might be tasteless. The longer you simmer, the better taste you will get. For 2 to 3 servings. Recipe by Yupochi

This is a staple dish in Indian restaurants. If you have a mixer, it will be quite easy to make at home. You can eat plenty of spinach and it is very nutritious!

If you use tofu do add the usual cheese at the end because the tofu might be tasteless. The longer you simmer, the better taste you will get. For 2 to 3 servings. Recipe by Yupochi

cookpad.japan @cookpad_jp

This is a staple dish in Indian restaurants. If you have a mixer, it will be quite easy to make at home. You can eat plenty of spinach and it is very nutritious!

If you use tofu do add the usual cheese at the end because the tofu might be tasteless. The longer you simmer, the better taste you will get. For 2 to 3 servings. Recipe by Yupochi

This is a staple dish in Indian restaurants. If you have a mixer, it will be quite easy to make at home. You can eat plenty of spinach and it is very nutritious!

If you use tofu do add the usual cheese at the end because the tofu might be tasteless. The longer you simmer, the better taste you will get. For 2 to 3 servings. Recipe by Yupochi

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Ingredients

3 servings

1 bunchSpinach
1/2 blockPaneer cheese (or firm tofu)
1 mediumOnion
1 mediumTomato
3 cloveGarlic
1the same amount as the garlic Ginger
20 gramsRegular cheese
1Katakuriko
1dessertspoon Cumin seeds
2dessertspoons Coriander powder
1/2 tspTurmeric

Saved

Steps

1

Liquefy the spinach in a mixer and remove. Next liquefy the onion, garlic and ginger in the same mixer and remove. Last, liquefy the tomato in the same mixer. Add some water when necessary.
2

Heat 20 g of butter in a frying pan and add the cumin seeds. Fry for a minute until fragrant. Add the onion, garlic and ginger juice and fry over low heat for about 10 minutes.
3

Add the tomato juice to 2 and fry for a further 10 minutes. After the mixture has combined into a paste, add the coriander seeds and turmeric. Fry for 2 to 3 minutes, stirring constantly.
4

Add the spinach juice to Step 3 and stir well. Simmer slowly over low heat. Add some water if necessary.
5

Coat the cubed paneer with katakuriko and deep-fry them in hot oil until golden brown. You can use firm tofu if you can't obtain paneer.
6

Add Step 5 to Step 4 and simmer further. Stir in about 20 g of regular cheese and melt to give a mild flavour to the sauce.
7

After the sauce has reduced and thickened, check the taste and add more salt if necessary. It's done!