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Sticks stuffed with Indian cheese and vegetables in Jalfrezi sauce

Sticks stuffed with Indian cheese and vegetables in Jalfrezi sauce


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Cut the cheese into bars. Cut the onion, tomato and pepper into juliennes, and place the ginger on a small grater.

Heat 1 tablespoon of oil in a wok / pan over medium heat and fry the cheese on all sides until golden, slightly brown. Transfer to a plate.

Heat 1/2 tablespoon of oil in the same wok and add onion, tomato, ginger and pepper. Saute for 2 minutes. Transfer to a plate.

In the same wok, add the rest of the oil together with the cumin seeds and leave for a few seconds, then add the tomato paste. Saute for 1-2 minutes. Add the powdered spices and sauté for another minute. Add the ketchup and salt and mix well. Add the vegetables and cheese back to the wok and mix well, then add the lemon juice.

Meanwhile, heat the glue until it becomes malleable. Fill with the previously obtained mix and chopped parsley.


Spinach with Masala and Paneer

Boil the spinach in boiling water for 1-2 minutes. Drain. Keep some of the liquid separate.
Transfer the drained spinach to a blender with a little water (in which it boiled) or milk. Mix until it becomes a paste.

For the masala
Put the cloves, cinnamon, cardamom beans and hot peppers (with or without seeds) in a mortar and grind until they become almost a powder.
Heat the spice mix for a few seconds in the hot oil.

Add * ginger-garlic paste, garlic cloves, crushed or finely chopped and cook for another 30 seconds.
Add ** onion puree, cumin, coriander, turmeric, *** mashed tomatoes, stir and leave over medium heat for 3 min.

Incorporate the spinach, 100 ml of turned off water and cook covered, for 10-20 minutes, on low heat, stirring occasionally. If necessary, add a little water if it drops too fast and the spinach is too thick. Towards the end, salt to taste.

Remove the pan from the heat, add the sliced ​​paneer and let stand 5 min. You can fry the cheese cubes a little until they turn golden, before they are added to the spinach.

Serve hot with an Indian bread, prepared at home (wheels, naan, etc.) or boiled rice.

*** passata- is a fresh tomato sauce, without heat processing (fresh tomatoes, cleaned from the skin and passed through a sieve to remove the seeds).
Palak Paneer is a popular vegetarian food in India.
Who hasn't heard of garam masala?

Garam (hot, hot) masala (spice mixture) is the very essence of Indian cuisine. Paradoxically, despite its spicy mix name, much of the masala is less spicy than the rest of the spices in Indian cuisine.

The main feature of this mixture of spices, which is found in all Indian culinary culture, is either their frying in fat, before being crushed in a mortar (it is added in small quantities, regardless of the recipe, even before the food is ready). , because it has a very strong aroma), or frying them in fat, ready to be crushed (it is added at the beginning of cooking, to give them a subtle aroma).

Following the heat treatment, the essential oils from the spices accentuate their aromas.

"Paneer" (sweet cheese), is prepared in India, at home: put the milk on the fire and when it starts to boil mix it with lemon juice (not too much so as not to feel too hard in the cheese obtained) and after the cheese is thickened, let it drain, then place it between two wooden plates, with a weight on top, until it thickens well and drains completely from the juice.

Before being mixed with spinach, usually fry the pieces of cheese separately until golden.
Palak paneer (Urdu: پالک پنیر) is also prepared in Pakistan with the appearance of a thick curry sauce, based on spinach puree to which cheese is added. Palak paneer can also be made with mustard leaves.

This dish is served mainly with wheels, naan or boiled rice.
Palak paneer can be accompanied by lassi, a sweet milk drink from the Punjabi region.


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Video: Make Paneer Sticks Snacks Recipe. Party Starter. Indian Cheese Snacks. Food House (June 2022).


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