1 portie panir – bloem – olie – 1 ui – 2 t knoflook – 1 cm verse gember – 1-2 el Indiase currypasta – 750 gr verse spinazie – 1,25 ml zure room
Spinazie wassen, en laten uitlekken in een vergiet. (evt grove stelen verwijderen) Daarna grof hakken. De panir in blokjes snijden van ca 2 cm, met bloem bestuiven en rondom goudbruin bakken in 2-3 el olie. Haal ze uit de pan en laat uitlekken op keukenpapier. Snij de ui, gember en knoflook fijn en fruit 2 min in de achtergebleven olie, voeg evt 1 el olie toe. Fruit de currypasta 1 min mee. Voeg de spinazie in delen toe, steeds goed omscheppend meebakken, laat vocht goed verdampen. Roer de zure room en panir erdoor en laat goed warm worden. Maak op smaak met peper en zout.
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