Indian Cheese in Coconut Spinach
Indian Cheese in Coconut Spinach - A Mildly Spicy Indian Classic
Healthy, because
Even smarter
Nutritional values
The culinary evergreen of India provides around 80 percent of the daily calcium requirement per serving and also supplies plenty of protein. The traditional combination of mild cheese called "Paneer" with slightly hot spinach is highly appreciated as "Palak Paneer".
The consistency and taste of the "paneer" is reminiscent of tofu. If the cheese does not separate from the whey immediately, simply boil the whole thing again while stirring.
(Percentage of daily recommendation)
| Calorie | 417 cal. | (20 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 1.1 mg | (100 %) | ||
| Niacin | 5.8 mg | (48 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 93 μg | (31 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 26.3 μg | (58 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 49 mg | (52 %) | ||
| Potassium | 1,319 mg | (33 %) | ||
| Calcium | 810 mg | (81 %) | ||
| Magnesium | 124 mg | (41 %) | ||
| Iron | 5.6 mg | (37 %) | ||
| Iodine | 56 μg | (28 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 9.3 g | |||
| Uric acid | 103 mg | |||
| Cholesterol | 30 mg |
Ingredients
- Ingredients
- ½ tsp Fenugreek seed
- 2 qts
- 1 tsp salt
- 1 lemon
- 1 ½ lbs fresh Spinach
- 2 onions
- 2 garlic cloves
- 4 Tbsps vegetable oil
- 1 Tbsp Garam Masala
- 1 tsp Turmeric
- 1 tsp Chili powder
- 1 tsp ground cilantro
- peppers
- ¾ cup Coconut milk (9% fat)
Kitchen utensils
Preparation steps
Crush or coarsely chop the fenugreek in a mortar or mini chopper.
Slowly bring the milk (seasoned with a large pinch of salt) to a boil, stirring constantly. Halve the lemon.
When milk begins to boil, squeeze, the lemon, add 6 tablespoons of juice to the milk and remove from heat. Cover the pot with lid and allow milk to stand for 5 minutes to let the whey and curds separate.
Set a sieve over a bowl and line it with a clean kitchen towel. Pour the curds into the strainer, letting the whey collect in the bowl beneath. Squeeze the towel with your hands to remove the excess whey. Place the curds in a bowl, put a small plate on top with something heavy on it (for example, a can) and leave at least 3-4 hours (preferably overnight) in the refrigerator.
The next day, take the cheese out of the cloth—it should now be firm and relatively dry. Cut the cheese into 2-3 cm (approximately 1-inch) cubes and return to refrigerator.
Thoroughly rinse spinach and drain in a sieve.
Peel the onions and garlic and chop finely.
Using half of the oil, grease a deep frying pan or pot. Sauté onions and garlic until translucent. Stir in garam masala, turmeric, chili and coriander and saute together for 30 seconds.
Add the spinach, stirring to coat it with the spices. Season with salt and pepper and stir in the coconut milk. Bring to a gentle boil over low to medium heat, cook for about 3 minutes.
Heat the remaining oil in a pan, searing the cheese cubes for 30-45 seconds on each side. Place the spinach in a serving dish, add cheese cubes and serve.
