做法
- 把菠菜在沸水中焯90秒,然后浸入冰水——冷激锁住绿色。沥干、用力挤干,与一根青辣椒打成顺滑泥。
- 在厚锅中加热2大勺酥油。爆香孜然籽,然后加洋葱和一撮盐。煮8分钟至金黄——耐心是这道菜的根基。
- 加姜蒜泥和剩余划开的辣椒;炒一分钟。加番茄、姜黄、芫荽粉和克什米尔辣椒。煮6分钟至番茄完全软烂、油从边缘析出。
- 加菠菜泥和100毫升水。慢炖8分钟——颜色应加深,生菠菜味让位给更甜更圆润的味道。加入煎过的奶酪丁和一小勺盐。
- 拌入奶油和捏碎的葫芦巴叶。再慢炖两分钟。试味——调盐;咖喱应是微妙奶香,而非沉重。
- 做最后的调味油:在小勺中加热剩余酥油,把一根划开的辣椒和一瓣拍碎大蒜煎20秒,然后浇在咖喱上。盖盖静置5分钟。配馕、烙饼或孜然米饭上桌。
Common questions
Can 菠菜咖喱奶酪 be made ahead?
菠菜咖喱奶酪 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 30 minutes.
Is 菠菜咖喱奶酪 spicy?
菠菜咖喱奶酪 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 菠菜咖喱奶酪 vegetarian or gluten-free?
菠菜咖喱奶酪 is suitable for vegetarian (and vegan if dairy is omitted) diets.
How hard is 菠菜咖喱奶酪 to make at home?
菠菜咖喱奶酪 is approachable for a home cook with basic stove skills — total time about 45 minutes, no special technique required.
Can 菠菜咖喱奶酪 be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
菠菜咖喱奶酪是旁遮普乳制品家庭的常备菜——新鲜奶酪(压实的酸凝乳)一周做两次,菠菜自家种或从蔬菜车买。这道菜是海外最受欢迎的印度素食咖喱,在印度餐厅常与黄油鸡一起放在大盘上。鲜绿色是新鲜奶酪和快速焯水菠菜的标志;长时间炖煮会变成浑浊橄榄色,失去特色。起锅时的葫芦巴叶,是把这道菜与其旁遮普源头联系起来的气味。
