Palak Paneer

"Palak" means spinach in Hindi and "Paneer" is a kind of semi hard cheese without salt which is very popular here in India.

The palak paneer is one of the country's most traditional recipes. Chances are that in your country you can't find the paneer, so can use any semi-hard cheese, you just have to be careful that it is not too salty because mixed with the species it would have a very unpleasant to taste. This preparation can also be done with mixtures of vegetables like cauliflower, potatoes, carrots, or would be great with diced boneless chicken.

Ingredients

450g spinach

250g paneer (or other cheese, for example ricotta)

1 large onion cut into thin slices

2 teaspoons minced garlic

1 teaspoon of minced ginger

2 teaspoons cumin

1/2 teaspoon of turmeric

1/2 tomato, chopped

Salt and oil

The juice of 1 lemon

Elaboration

Boil spinach in 250ml of water for about 5 minutes. Drain them, cut into small pieces and set aside.

Cut the cheese into 1cm cubes, fry until they are golden brown and set aside.

Then heat about 3 tablespoons of oil in a pan and fry the onion until golden.

Add the garlic, ginger, tomatoes, cumin, turmeric, a little salt and lemon juice. Move well and let fry until the oil starts to move to the surface and the mixture begins to drop interesting fragrances.

Add the spinach and cook about 5 minutes.

Add cheese cubes gently, heat through the plate and serve with rice.