加载中…素食好主意 -- 菠菜奶豆腐 # 2
(2016-06-18 03:02:42)
标签：
素食印巴美食印度美食奶豆腐咖喱 |
分类： 印巴料理 |
我的家乡马六甲有一间北印餐厅叫做 ，
是一家把餐桌和椅子摆在路边的路边摊式餐厅。他们家的印度馕和各式咖喱都很不错，烤鸡更是远近驰名。不少到马六甲玩的外国游客都闻名去尝鲜呢！
我和N回国探亲的时候大多时候都会去那里吃几次饭。他家有一款我家人非常喜欢的咖喱叫做“Palak”，第一次去吃的时候我就有点奇怪了，因为这不是印度那里的吃法，后来我想大概是因为马六甲买不到新鲜的奶豆腐所以把驰名的菠菜奶豆腐做成只有菠菜的咖喱了吧！
后来我有一天做了这个菠菜奶豆腐，我妈一吃，说：”唉呀！这就是Pak Putra的菠菜咖喱嘛！“。看来我的猜测不错哦！
我和N回国探亲的时候大多时候都会去那里吃几次饭。他家有一款我家人非常喜欢的咖喱叫做“Palak”，第一次去吃的时候我就有点奇怪了，因为这不是印度那里的吃法，后来我想大概是因为马六甲买不到新鲜的奶豆腐所以把驰名的菠菜奶豆腐做成只有菠菜的咖喱了吧！
后来我有一天做了这个菠菜奶豆腐，我妈一吃，说：”唉呀！这就是Pak Putra的菠菜咖喱嘛！“。看来我的猜测不错哦！
My family in Malaysia loved
North Indian Cuisine, there is a very nice Indian restaurant that
sells naan and Tandoori chicken name "Pak
Putra" in Melaka. It is a roadside hawker
style restaurant, they have all the chairs and tables lined up at
the roadside in front of the shop every evening.
We made special trips there
when N and I visiting Malaysia, he is always delighted to go there
for his Indian food fixed.
Pak Putra made very good
spinach curry without paneer, I find it very funny at first, they
called it "Palak", without the word paneer. I guess it is
because hard to
find in Melaka.
So my family in Malaysia are so
used to the palak gravy that they thought it is how it should be
eaten. They have no idea about the famous Northern Indian dish
called Palak paneer, until mom and brother
visited and I made it one day
and they were like :" Oh this is the real
thing?".
They liked it very much though
mom couldn't really get along with the idea of eating "tofu" with
spinach. She has learned it somewhere on the internet that calcium
in tofu will react to oxalate in the spinach and promotes the
formation of kidney stones or some sort of rumor like
that.
So, even though I have
repeatedly told her that it is just a myth and paneer isn't really
tofu, she still eats only the spinach gravy but not the paneer. I
guess old die hard
then.
材料:
1 大把的菠菜 （大约400克）
200 gms 奶豆腐 Paneer (切块)
1 tsp 姜蒜蓉/ginger
garlic paste
4-5 瓣的蒜瓣 (切碎)
2-3 只青辣椒
1 1/2 tsp 食盐
1 tsp 孜然 (Jeera)
1/2 tsp Garam Masala
1-2 tbsp 奶油/cream
Optional
Ingredients:
1 big bunch of
spinach
200 gms of Paneer
(Cubed)
1 tsp
ginger garlic paste
4-5 cloves of garlic
(Chopped)
2-3 green chilli
1 1/2 tsp salt
1 tsp Cummin Seed
(Jeera)
1/2 tsp of Garam
Masala
1-2 tbsp of cream
Optional
1.
把菠菜和青辣椒用热水烫过，然后冷水洗净。(这样做菠菜糊糊会保持翠绿的颜色。)然后把菠菜和青辣椒，加上姜蒜蓉和一点水搅拌成糊状。
2. 在一口平底锅里把奶豆腐煎成稍微有点金黄色。备用。
3. 在一口锅里加入2
tbsp食油或Ghee,倒入蒜末，煸炒2-3分钟后加入孜然。当孜然和蒜蓉都煸香的时候，倒入菠菜胡，继续煮3-5
分钟。
4. 加入盐和garam masala调味,把奶豆腐加入，再焖煮3-5分钟即可，吃之前可以加点奶油。
1. Blanched spinach and green
chili, drain and wash with cold water (This is crucial to retain
the beautiful green color of spinach). Use a mixer to blend
spinach, chili and ginger garlic paste to form a paste. Remember
not to use too much water to blend as
you want the result to be too
watery.
2. In a cooking pan, heat up
1-2 tsp of butter, shallow fry the paneer pieces until browned.
Keep aside.
3. In a cooking pot, heat up 2
tbsp of cooking oil, stir in chopped garlic, cook for 2-3 minutes,
then add in the seed. When the garlics
become slightly browned and cumin seeds splutter,
pour in spinach paste and cook for 3-5 minutes.
4. Season with salt and garam masala, add in the paneer pieces and continue cooking for another 3-5 minutes. Add some cream before serving if you wish.
Serve
the palak paneer with roti or rice.
I also
have another version of Palak Paneer that requires no Blender to
cook
可以就着面饼或者米饭吃。
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