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🍽️ Indian Paneer on Creamy Coconut Spinach

417 kcal · 30 min · 4 servings

Ingredients

• 0.5 tsp fenugreek seeds
• 2 l milk (1.5% fat)
• 1 tsp salt
• 1 lemon
• 600 g fresh leaf spinach
• 2 onions
• 2 garlic cloves
• 4 tbsp oil
• 1 level tbsp garam masala
• 1 level tsp turmeric
• 1 level tsp chili powder
• 1 tsp ground coriander
• pepper
• 200 ml coconut milk (9% fat)

Instructions

1. 1. Lightly crush fenugreek seeds in a mortar or roughly chop them in a food processor.
2. 2. Add the crushed seeds, milk, and a large pinch of salt to a pot.
3. 3. Heat the mixture slowly over medium heat while stirring constantly until it starts to boil.
4. 4. Cut a lemon in half and squeeze out the juice.
5. 5. As soon as the milk boils, add 6 tablespoons of lemon juice and stir briefly.
6. 6. Bring the milk back to a brief boil until the cheese separates from the whey.
7. 7. Remove the pot from the heat and let the mixture rest for 5 minutes.
8. 8. Line a sieve with a clean kitchen towel and hang the sieve over a large bowl.
9. 9. Pour the curdled milk into the lined sieve.
10. 10. Allow the mixture to drain well.
11. 11. Gather the towel over the cheese and squeeze out any remaining whey.
12. 12. Place the cheese mixture into a bowl.
13. 13. Place a small plate directly on top of the cheese mixture.
14. 14. Weight the plate with a heavy object, such as a canned food item.
15. 15. Place the bowl in the refrigerator for at least 3 to 4 hours, preferably overnight.
16. 16. Remove the cheese from the towel the next day.
17. 17. The cheese should now be firm and relatively dry.
18. 18. Cut the cheese into cubes measuring 2 to 3 centimeters.
19. 19. Keep the cheese cubes in the refrigerator until you are ready to use them.
20. 20. Clean the spinach and wash it thoroughly in standing water.
21. 21. Allow the washed spinach to drain well in a sieve.
22. 22. Peel the onions and garlic.
23. 23. Finely chop the onions and garlic.
24. 24. Heat half of the oil in a deep pan or pot.
25. 25. Sauté the onions and garlic in the oil until translucent.
26. 26. Stir in garam masala, turmeric, chili, and coriander.
27. 27. Continue to sauté the spice mixture for 30 seconds.
28. 28. Add the spinach and let it wilt.
29. 29. Season with salt and pepper.
30. 30. Stir in the coconut milk.
31. 31. Simmer the sauce gently over low to medium heat for 3 minutes.
32. 32. Heat the remaining oil in a separate pan over high heat.
33. 33. Fry the cheese cubes for 30 to 45 seconds on each side.
34. 34. Plate the spinach.
35. 35. Place the fried cheese cubes on top.
36. 36. Serve the dish immediately.

Nutrition per serving

• kcal: 417
• Protein: 21 g · Fett/Fat: 22 g · Carbs: 30 g