Perfect palak cheese

Perfect Palak Cheese Revamp

Kickstart your dinner with this palate-pleasing delight, Perfect Palak Cheese, designed for four hungry souls. 🍽️

Ingredients

• 1 clove of garlic, minced
• 2 fresh or dried bay leaves, 2 cm long
• 1 teaspoon of Fenugreek seeds
• 1 teaspoon of Turmeric powder
• 1 teaspoon of Chili powder
• 1 teaspoon of Garam Masala powder
• 1 teaspoon of Musk-nutmeg powder
• 1 teaspoon of Asafoetida
• 1 teaspoon of dried fenugreek leaves
• 1.5 tablespoons of heavy cream
• 1/4 cup of raw cashews, coarsely chopped
• 2 tablespoons of ghee (clarified butter) or unsalted butter
• 1/2 cup of water, or as needed
• 1/2 teaspoon of salt, or to taste

Cheese Cooking

• 2 cups of cheese, cut into cubes
• 3 cups of water, boiled and drained
• 1/4 teaspoon of salt

Spinach Puree

• 6 cups of spinach (250g)
• 1/4 teaspoon of salt
• 3 cups of water, boiled and chilled
• 3 cups of water, room temperature

Base Sauce

• 1 cup of onions (150g), finely chopped
• 1 cup of tomatoes (220g), finely chopped
• 2 green chilies, finely chopped
• 2 cloves of garlic, finely chopped
• 2.5 cm of ginger, finely chopped

Garnish

• 1 teaspoon of ginger, thinly sliced
• 1 teaspoon of cilantro, finely chopped
• 1 teaspoon of heavy cream

Nutritional Information

• Calories 464 | 18g Fat 16g Carbs
• Fiber 3g | Sugar 5g | Protein 10g

Instructions

1. Steam the spinach for a minute, drain, and allow it to cool before pureeing in a mixer.
2. Bring the water to a boil, then remove the heat and place the cubed cheese. Allow it to soak until added to the sauce.
3. In a mixer, combine the base sauce ingredients and blend until smooth.
4. Heat ghee (or butter) in a pan with a little oil if needed to prevent burning. Add the cashews, fenugreek seeds, minced garlic, and dried bay leaves. Sauté until fragrant.
5. Stir in the powdered spices, including Asafoetida, and cook for 3 minutes.
6. Add the base sauce mixture and simmer for 15 minutes, until the oil begins to separate.
7. Pour in the spinach puree, season with salt, and continue simmering for another 15 minutes, until the puree loses its rawness and a thick consistency is achieved.
8. Stir in additional water or heavy cream (depending on desired texture) and add the drained, soaked cheese cubes and crumbled dried fenugreek leaves. Cook on low heat for 5 more minutes.
9. Sprinkle with cilantro, sliced ginger, and a dollop of heavy cream before serving with Naan or cooked rice.

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Discover the magic of Asafoetida, a key global spice, in the Perfect Palak Cheese recipe.

What is Asafoetida? Asafoetida, popularly known as "hing" in the Indian subcontinent, is a spice derived from the latex of the Ferula plant. It has showcased flavor enhancement prowess in traditional Indian cooking for centuries, with a distinct bitterness and pungent aroma. While distinct in flavor, it functions as a versatile substitute for garlic and onions in various recipes, ensuring flavor without the pungency.

How is Asafoetida used in Indian cooking? Asafoetida lends its unique charm to a myriad of Indian dishes, including curries, stews, and legume-based recipes. Its benefits extend beyond taste, as it is also celebrated for its carminative, antiviral, antibacterial, and anti-inflammatory properties. Its notable applications include:

• Flavor Enhancer: Asafoetida pulls double duty by adding depth to dishes while acting as a facsimile for garlic and onions.
• Digestive Aid: In combination with beans and legumes, asafoetida plays a crucial role in reducing gas and bloating.
• Seasoning: Asafoetida enhances the overall flavor of dishes and provides an added layer to aromatic seafood recipes.
• Traditional Medicine: Its medicinal properties make asafoetida a powerful ally in regional medicine, alleviating ailments such as digestive issues, chest pain, and even some types of mouth and throat infections.

Specific Use in the Perfect Palak Cheese Recipe Though the exact recipe for "Perfect Palak Cheese" is not available, Asafoetida features prominently in palak paneer - a popular Indian dish that pairs savory paneer cheese with spinach in a tantalizing curry. In this context, asafoetida is likely added:

1. Tempering: Heated in oil or ghee, asafoetida combines with cumin seeds, coriander seeds, and other spices, before being mixed into the spinach puree.
2. Flavor Enhancement: Asafoetida adds its unique twist to the dish's flavors, complementing the richness of both spinach and cheese.

While exact amounts are unavailable, Asafoetida is typically added in small batches (roughly a pinch or teaspoon), enhancing the spices before they are mixed into the primary dish.