Pallak Paner

Ingredients for Pallak Paner

Instructions for Pallak Paner

To prepare the Pallak Paner recipe, please follow these instructions:

Bring the milk to a boil in a pan. Remove the pan from the heat and add vinegar a little at a time with constant stirring. The vinegar makes the milk separate in whey and a milk liquid. It is the trap to use for the cheese. The milk mixture is sown through a thin cotton cloth so that all the cheese is collected. Press the excess liquid away by crushing the fabric with your hands and put the mass under pressure, for example. In a roll sausage form or between two tiles with weight. It should stand for about 2-3 hours before it is ready to cut into pieces. Cut the cheese into squares of 2 x 2 cm. The cheese is best if it is fried.

Cut the yarn well and finely chop. Heat the oil and add onions, garlic and ginger. Then add peppers, turmeric, garam masala, salt, meat masala and tomatoes in the mixture. Let the mixture simmer for approx. 5 minutes until the reddish brown oil appears. Then bring spinach and water in, allow the simmer to simmer under medium heat for 15 minutes. Then add cheeses. Put the lid back on and cook for 10 minutes.

The dish is served with bread or rice