Recipe detail

Name: Spinach and cheese curry
Yield: 8
Cuisine: Indian
Ingredients: 400.0000 g paneer, cubed; 2.0000 kg spinach leaves; 3.0000 tPcs green chilies; 12.0000 tPcs garlic cloves, crushed; 50.0000 g ghee; 100.0000 ml double cream; 1.0000 tPcs juice of half a lime

Vegetables Spinach and cheese curry

12. 4. 2021

Author: Jaroslav Mikoška

Company: Retigo

Food category: Vegetables

Cuisine: Indian

Download PDF Download BR2

Program steps

Preheating:
105 °C

To view the entire table, move the table to the right.

Steaming

Termination by time

00:05 hh:mm

99 °C

70 %

Ingredients - number of portions - 8

Name	Value	Unit
paneer	400	g
spinach leaves	2	kg
green chilli	3	pcs
garlic cloves, finely chopped	12	pcs
clarified butter	50	g
double cream	100	ml
lime juice	1	pcs

Nutrition and allergens

Allergens:
Minerals:
Vitamins:

Nutritional value of one portion	Value
Energy	289.1 kJ
Carbohydrate	1.8 g
Fat	21.4 g
Protein	15.5 g
Water	0 g

Directions

1. Clean the spinach from its stems and rinse.
2. Steam at 80°C for 5 minutes or until soft.
3. Blend, adding chili, salt and water until a creamy consistency is reached.
4. Meanwhile, lightly sauté the garlic and cumin in ghee.
5. Combine the garlic and cumin to the spinach sauce and add the lime juice and cubed paneer.
6. Finish with a drizzle of cream and serve.

Recommended accessories

Vision Frit