Overcooking paneer will make them chewy and dense. They are mustard greens, collard greens, or even kale and spinach. First, remove the stem of the palak/spinach (from the 450 g bundle) and wash it thoroughly 4-5 times. I added some frozen spinach, as I only had 250g of fresh baby spinach on hand, and it was still delicious. Now lets see the next one. The fat content will help to smooth the bitter taste. It would be helpful if you could give a weight or volume for two important ingredients. This recipe sounds interesting. Heat 1 tablespoon butter and half tablespoon oil to the same pan, Once they melt, add cinnamon, cardamoms, cloves & cumin seeds. This taste often comes due to the presence of oxalic acid found in spinach. Palak paneer is great when served with a side of basmati rice. No, it is not. Happy to know it turned out good. Chop the tofu into cubes. While the water is coming to a boil, make a bowl of ice water and set it aside. remove seeds from the center of gourd. Naan Finally, finally, finally! Let's work together to keep the conversation civil. After cooking, onion tomato masala has to be thick yet should have some water. Take a pan & dissolved oil. Also can I use tomato paste? Why foreign journalists are feeling the heat covering todays India, Eight mistakes retail investors must not make, How murders, law and landlords make living-in difficult. If you are in a hurry, you can use 3/4 cup of canned crushed tomato instead. I was never going to publish Palak Paneer without trying out more convenient spinach alternatives!
Palak Paneer | Dhaba Style palak paneer - SecondRecipe Hi Rahul, You can actually leave out the cashews and cream both. This is an optional step, but I highly recommend it. You can, but I suggest not doing it unless you are familiar with the taste of coconut oil recipes. Stir and saute the tomatoes till they soften. 2. by the time heat pan. However, there are other methods of eating that may help reduce oxalates. Notify me via e-mail if anyone answers my comment. Used little low fat yogurt to blend the spinach. Saag paneer can be made with any of these greens but palak paneer is made with palak (spinach) alone. Regretfully, the result was barely passable. Melt half the ghee or butter in a non-stick pan over medium-high heat. I have a question since we are adding paneer in the end is ti important to cook the paneer/ boil it for sometime before adding it? This way, you will get a thick curry base. Place half the paneer in the pan and cook for 1 1 1/2 minutes until light golden I tend to make it deep golden because colour = more flavour, but traditional is just a hint of gold Turn, then cook the other side until light golden. In this recipe, I show you how to quickly blanch the spinach. Really delicious thank you. The question of whether or not bitter greens are okay to eat comes down to a personal preference. I will update th eolder ecipes along the way once the cookbook is finished! Also, the sauce will be thicker and paler, and the spinach flavour is not quite as pronounced. If you have made the recipe, then you can also give a star rating. For instance, palak paneer is made using spinach, a leafy vegetable. Moreover, it will take longer for the large pieces to mix and match in the gravy. Running the kitchen for decades, I share tried and tested Vegetarian recipes on my food blog since 2009, with a step-by-step photo guide & plenty of tips so that your cooking journey is easier. Serve the spinach paneer hot with tandoori roti, naan, chapati or jeera rice or biryani rice. Add, wilt. The steps below depict the steps for making the Palak Paneer. Smooth creamy texture: I have used few cashews to give a slightly creamy texture to the palak paneer gravy. Once the tomatoes are softened and you see fat releasing from the sides of the mixture. ETimes is an Entertainment, TV & Lifestyle industry's promotional website and carries advertorials and native advertising.
Easy Palak Paneer - Restaurant Style - My Food Story For this, you will need a food-grade airtight container. Next stop Navratan Korma!! Mix well. This method of shocking the spinach helps preserve the vibrant green color of the spinach. just before adding cream. Its not the same, believe me more on this below! Serve palak paneer hot with roti, naan or paratha or cumin rice or ghee rice. Add spinach: Add about 1/3 of the spinach - or as much as you can handle in the pot (!) Place the spinach leaves in a grinder or blender jar. Palak paneer is an authentic Indian dish made with only spinach puree, whereas saag paneer is made with a mixture of 2 to 3 various types of greens. 5 star recipe. Then add 1 tsp sugar to the spinach leaves to retain their original color and to reduce their bitterness. Firstly thank you!!! Your email address will not be published. BBPress; BuddyPress. Therefore, here are some helpful tips for you. Method 1- To a pot of boiling water, add little salt and then spinach leaves to it. Good question! Thank you for the fast reply. Then add the finely chopped garlic. Place the paneer cubes (250 grams). most recipes for palak paneer have you blanche the spinach for a few minutes and then cool and blend. Add gram flour & mix. 17. In order to make sure youre getting enough of this nutrient, ask your health care professional about taking a supplement made specifically for oxalic acid. Terms of Use and Grievance Redressal Policy.
15 Palak Paneer Veg Recipes Of India - Selected Recipes Saute until the masala smells good for 2 to 3 mins. Season with salt. Shahi Paneer | Mughlai Style Shahi Paneer Recipe, Matar Paneer Recipe Punjabi Style | Mutter Paneer, Malai Kofta Recipe (Restaurant Style Paneer Kofta). Heres what you need for the Spinach Curry: You need a LOT of spinach to make Spinach Curry.
Now transfer the blanched spinach to cold water to bring down the temperature. FYI The recipe uses whole cardamoms and not the seeds. I personally dont enjoy that texture its too much like a smoothie! We serve personalized stories based on the selected city, Top 3 reasons why you don't feel confident anymore, Body language expert decodes Karan Kundra and Tejasswi Prakash's relationship, Most loyal men belong to these zodiac signs, Your daily horoscope 4th March 2023: Libra & Capricorn are likely to experience severe migraine, 5 best exercises for latissimus dorsi, one of the largest muscles of the body. Then add more spinach along with the water, cook again until wilted. Pick leaves from three bunches of English spinach. I share two ways to make this healthy dish a homestyle version and a restaurant style version with a charcoal smoking method (brought back on readers demand). If so, at what point is best to take them out? Add thawed frozen spinach in place of fresh spinach, including the excess water leeched by the thawed spinach, and only cook for 3 minutes. How to Make Palak Paneer (Stepwise photos). Do not overcook, spinach takes only 2 to 3 mins to cook. If you dont like doing that you may skip them. 2. Mix them well with the rest of the gravy. Served with divine garlic naan also from Nagi. Hence, if you are using it, be careful with the quantity. Season with salt as required.
Palak Paneer Recipe - Munaty Cooking Pour the palak paneer in serving bowls. No we dont blend them but discard/remove while serving. Stay up to date with new recipes and ideas. Immediately transfer the palak (spinach) leaves to the bowl containing ice cold water. Some people believe that they have no negative effects on the body, while others find them unpalatable. Blessings to the chef and author. Pakistani woman brings restaurants biryani to cooking contest show! Add the spinach, stir, cover, and continue to cook until it has just started to wilt, about 2 minutes. Lastly add 2 tablespoons of light cream or cooking cream or low-fat cream. Then add deseeded fine chopped half cup tomatoes or tomato puree and half teaspoon salt. The recipe above is precisely the restaurant-style palak paneer recipe. Bring to a simmer. If you are gluten-free, you can also serve it with cumin rice or biryani rice, saffron rice or ghee rice.
13. After boiling the karelas, soak it in cold water to make it cool faster. Onion wont let out water if you fry the onions well before adding the palak puree. In other words, there must not be large chunks of cashews in the paste. Stir well. Your restaurant-style palak paneer is ready. To soften the paneer more, keep them immediately in water. Then add tomatoes with salt. This delicious palak paneer is a family recipe that my Mom passed down to me. Stir again and then add the paneer (Indian cottage cheese) cubes. In this case, you dont need to cook the paneer further. Your restaurant-style palak paneer is ready. Heat half tablespoon oil in a pan. Cook further for a minute or so then add tomatoes. Hope you enjoy the korma and okra too.
Palak Paneer Recipe (Indian Spinach Paneer) - Swasthi's Recipes FIVE YEARS in the making! Lower the flame, add kasuri methi and pureed spinach. So if you order for a saag paneer in a restaurant, you are more likely to eat any or all of these in it. Like 70 bags. Further, when you add heavy cream, the bitterness will go away. How to make the BEST Palak Paneer- a fragrant Indian recipe made with cubes of cheese (paneer) gently simmered in a creamy spinach sauce. Blanch spinach and cook the masala spinach mixture until ghee separates. Add cup fine chopped onions or boiled onion paste. Some people think that it tastes better this way, while others find it easier to chew when peeled. Aged spinach leaves which are dark green in colour, often turn out to be slightly bitter in taste. Keep them aside till needed. To make Jain palak paneer, you will have to eliminate both ginger & garlic from the above recipe. Drain the ice-cold water and put spinach into a mixer to make palak puree. Crossword Clue. Hence, that was our first variant. This delicious recipe was shared by my dad who had got it from one of his Punjabi friend, who owned a popular dhaba in the Mumbai suburbs.
DHABA STYLE PALAK PANEER.How can we remove bitterness from palak paneer This week Im sharing a series of brand new Indian recipes so you can make your very own Indian feast. When these solvents are introduced into the mouth, they interact with the oxalates to create an unpleasant taste. 8. This essentially deglazes the pot (ie. Or maybe Okra Masala! I tried em all. But if you are dieting or counting daily calorie intake, you need to rethink it. I also heard that the longer you cook the bitter melon, the more bitter it will taste. Therefore, here it is. Since palak means spinach, palak paneer is made with spinach. This process called hydrolysis breaks down oxalates into their component parts which can then be eliminated from the body through the kidneys. I am so glad that you enjoyed it Melissa! Allow the curry to boil on low flame for 2-3 minutes and remove from heat. More in the recipe card notes). By doing this, you can reuse the spinach gravy to make other varieties. 8. You are our go to for any recipes we are looking for & we use your recipes all the time. Add cup finely chopped onions (1 small to medium sized onion). They are always so easy to follow & always work out just as they look on your site. 10. Blanching stops enzyme actions when spinach leaves are dipped in hot water. Later I always had a tough time getting even my toddlers to eat it in restaurants. loosens the tasty golden flavours stuck to the base of the pot) and adds a little body; Wilt spinach Then we add the spinach and cook it until wilted. transfer shredded bitter gourd in one bowl. Add spinach & blanch it for a minute. Chana Masala | Chole Recipe | Chole Masala, Sambar Recipe | Authentic South Indian Sambar Recipe, Rajma Recipe | Rajma Masala | Rajma Chawal, Pizza Recipe | Veggie Pizza | Foolproof Veg Pizza Recipe. As in five BIG bunches to yield 700g/1.4lb of leaves in total. Cover & cook until the paneer is soft. However, although they look identical, the cooking process and the ingredients differ more or less. Once the puree is made, keep it aside. then shred it in a chopper. 24. if the palak paneer is bitter, does that mean the blanching was too short or too long? with 4 letters was last seen on the September 11, 2022. Microwaving does not seem to reduce oxalates in foods, according to some studies. You can also heat it in an instant pot. Additionally, it is an odd ingredient in the palak paneer recipe. Note that this is anoptional step and you can skip it. I have made a small attempt to recreate the Punjabi style authentic palak paneer recipe today. Yes you can freeze palak paneer for a month. Thank you. We need one batch per the paneer recipe here, which includes process steps and recipe video. My mother-in-law never makes saag paneer per se, however, there are four variations of palak saag that she makes. The puree should be smooth and thick. Vahrehvah says it is from covering the pot during blanching. This is a delightful and easy to make vegetarian main you just have to try! Place a small flame proof rack or a grill pan like shown in the photo below on the stovetop. Thank you so much for trying! 150 grams chopped Palak (spinach), stems and roots removed - approximately one bunch 10 grams fresh Coriander stems and roots removed - approximately cup 1 Bayleaf 2 Cardamom Pods 2 Cloves 1 large Tomato finely chopped teaspoon Jeera Powder teaspoon Coriander Powder teaspoon Garam Masala Powder 1 teaspoon Salt Ensure the raw flavor from the leaves has gone. Then add the turmeric powder, red chili powder and asafoetida/hing. This is such an underrated comment! then add 1 to 2 chopped green chilies. Palak Paneer is a recipe Ive been busting to nail for years now. But if theyare hard or fibrous, then discard them. Boil 3 cups water in a pan, microwave or electric heater. But we are not going to use much garam masala in powder form so I use them.
15 How To Make Restaurant Style Palak Paneer - Selected Recipes 2. Add garam masala & saute until the masala smells good. It also has a diluting effect on flavours which you need to account for. Lastly, add 2 tablespoons of low-fat cream. Admittedly, I used to think palak paneer was kind of boring until I realised Id never really had a great one. So delicious! Fry till the cumin splutters on low to medium-low heat. Last but not least are cashews, curd and heavy cream, and gram flour. Drizzle fresh juice over the leaves as soon as they're done cooking. I use this homemade paneer which is soft with a melt-in-the-mouth texture. Cook spinach according to the way it was meant to be cooked and you will not have any problems with its loss of nutrients. Using a colander or strainer, rinse the palak (spinach) leaves (250 grams or 0.55 pounds), very well under running water. The spinach puree, curd and cashew paste will leave the water once they start cooking. Meanwhile, the paneer are like little creamy sponges that suck up all those tasty flavours in the sauce! Heat 3 tablespoons oil in a well-seasoned pan or non-stick pan. Add cumin seeds, once they crackle add the onion. Alternatively, you can add a few drops of lemon juice or dry mango powder. Doing this will make the puree dry. That is: Add, wilt. You can also opt to lightly pan-fry the paneer cubes in some oil until they are lightly browned and then add them to the palak gravy. 4 cloves garlic, 1 inch ginger, 1 green chilli. Your email address will not be published. 6. Turn over when one side is lightly golden and fry the other side. You can use a hand-held immersion blender to make the puree if you prefer. Best dressed at Abu-Sandeep's film launch. As with many green veggies, the bitterness of spinach depends heavily on things like soil, climate, variety and age.
How to Reduce the Bitterness of Spinach - Pyro-Energen This will balance the bitterness and also give a rich texture to the dish. Drain completely.]. Remove onto paper towel-lined plate. Scrape Off The Rugged Surface. Another way is to simmer them with salt and spices until they reduce in volume. So, what is the truth. I share vegetarian recipes from India & around the World. When the gravy thickens add the palak puree. Both the vibrant green palak paneer recipes are made with fresh spinach leaves (palak in Hindi), aromatics, herbs and spices. I hope you enjoy them! As in to keep the green color of spinach as it is even after hours. Step 4 Transfer to a pan and place over medium flame.
How to prepare Best Indian Palak Paneer for 4 people Surprisingly, we still havent used onions in this recipe; we have ginger & garlic. Later, they can be used for cooking the palak gravy. 1. Add in a pinch of sugar. Consequently, the leaves are tough, chewy, and have a strong bitterness. You will need ~5 large bunches weighing 1.25 kg in total in order to get ~700g/1.4lb of spinach leaves. Plus a colourful side salad a Cabbage & Carrot Thoran-style Salad! Proceed with recipe. If using butter, melt it a low flame making sure that the butter does not brown. Add a bit of seasoning; a little goes a long way to cover up the bitter taste of spinach. Take it off the heat as soon as the leaves begin to sag. Use fresh and green spinach leaves. Allow the spinach leaves to be in the cold water for a minute. The easiest way to neutralize the taste of Palak Paneer is by adding either milk, curd or even fresh cream. How do you soften paneer after frying? Palak Paneer is one of the most popular Indian dish made with succulent Paneer cubes (Indian cottage cheese) in a smooth spinach sauce. Tender stem are fine. I wont be able to use cashews in this recipe. If doing this on a stove-top, be sure to remove the pan from the hot burner. I have been wanting to make Indian food for years, but never felt confident I could do it. Paneer (homemade Indian fresh cheese) Firstly, make the Paneer. Keep these immersed for 10 mins. My only complaint is that I had to guess about how much onion and chili to use. Finally, do not skip mint leaves, ginger, green chilli and coriander leaves. The gentle spicing from fenugreek, cumin and coriander plays well with the delicate spinach flavour, without overwhelming it. It will help cook faster. 21. Wishing he was down there instead of up here. To prevent your palak paneer from tasting bitter, simply use young spinach which is more tender and sweeter in taste and flavor. In other words, the base of the lehsuni palak paneer has a potent garlic flavour. This will be a go to recipe. All your problems will be resolved Place a lid on the saucepan, then turn the heat down to medium low. Add the spinach in a blender or grinder jar with 1 inch chopped ginger, 1 to 2 garlic cloves and 1 to 2 chili peppers (green chillies). This dhaba is closed now, but the memories remain. As a result, the natural bright green colour shifts to a darker olive tone.
10 easy tricks to remove bitterness from karela - The Times Group 28. Cool it completely. Yes, that is a lot but think of all the nutrition youre getting in! Alone, spinach leaves take only 2-3 minutes to cook. If doing this on a stove-top, be sure to remove the pan from the hot burner. 40+ Paneer Items Tasty Indian Paneer Recipes, Creative Commons with Attribution Required. (Optional if you dont like chunky curry, then you may blend this as well with cup water. Add cup light cream or low-fat cream (or 2 to 3 tablespoons whipping cream) and teaspoongaram masala powder. Cooking can lower oxalic acid levels in foods, but it is not a guarantee of a low oxalic acid level. Cook this until you see traces of oil. Palak Paneer, a Indian dish made from ground palak (a type of spinach) and paneer (an Islamic cheese), is typically named after the bitter taste it has. However you can just skip them and use about 3 to 4 tbsps cream. so it is best to speak with a health care professional before making any decisions about whether or not you should eat bitter greens. There many different ways a saag paneer is made so it tastes totally different in every restaurant. Hi Neha, I used your Palak Paneer recipe last night (the only diff was I omitted the lemon juice) & used coles paneer & it was the best palak paneer my family have ever had. You made my day Varsha & Ankit. I am looking forward to making this soon. When the spices begin to sizzle, add onions and fry till they turn transparent to golden. Thank you for the blessings Elena. We produce a ridiculous amount of this every season, and have take to picking, cooking and freezing it in bags. 5. Rank. By Swasthi on April 3, 2022, Comments, Jump to Recipe. You won't believe how easy it is to follow this Palak Paneer recipe and how flavorful it stays even after reheating. Palak paneer recipe Indian cottage cheese simmered in onion tomato spinach gravy. 2- Take them out and put them in ice cold water. Palak Paneer is the heart and soul of the Punjabi Cuisine. Here you are. If you keep the spinach in hot water for a couple of minutes, it will boil and become soft. Happy cooking. Add red chili powder, turmeric powder, coriander powder & garam masala. Honey for diabetics: Does honey spike sugar levels? Add garlic and ginger, cook for 2 minutes. Your email address will not be published. the ones in the restraunt you hardly even taste spinach, you taste the gravy and smell the classic curry smell. Boil 3 cups water in a pan, microwave or electric heater. Had to add a bit of water to stop it from drying out. Paneer: Do choose good quality paneer as it is the key ingredient in this palak paneer recipe. Therefore, we will blanch spinach instead of boiling it. It is the green paneer masala aka hariyali paneer masala. The recipes I used were always bitter and bland and I was left to erratically season afterwards. Add teaspoon salt to the hot water and stir. Now add cashew paste, curd & salt. Here are some steps for reducing the bitterness of methi. I believe you can make great food with everyday ingredients even if youre short on time and cost conscious. Add the spinach in a blender or grinder jar with chopped ginger, garlic and green chilies. I love double tadka recipes. As a general note, in case you are wondering (because I was! You will find some recipes, and even some restaurants, puree the sauce completely. This turned out beautiful & delicious. Texture would be slightly different thoughI will have to try it! Palak. Oxalates are insoluble in water but soluble in organic solvents such as ethanol and propanol. , Hello Damian, The cream adds a touch of richness, but not too much. Oxalates are a type of molecule that can form when the bodys nervous system breaks down proteins. Add 1-2 teaspoons, just enough to neutralize the flavours of the dish. We understood that the oxalic acid contained in spinach can react with the calcium contained in milk and it's effective in removing the bitter taste. Herbs distract you from bitterness by activating other taste receptors. With the help of a peeler, make the surface smooth. However, if you overcook spinach in a boiling water bath, then it will lose some of its nutrients as well. I was actually wondering about the ingredients used in the recipe. You just need to cook clever and get creative! However, it must be firm to be used as an alternative.
Palak Paneer - Indian Spinach Curry with Cheese - RecipeTin Eats You are here: Home Recipes Main Course Palak Paneer Authentic Punjabi Style. Stir again and then add the paneer cubes (200 to 250 grams cottage cheese) directly to the gravy. Add half tablespoon oil to a pan. Palak Paneer is one of the most cooked recipes during the winter months because of the wide-scale availability of palak. Instructions. Thank you SO much for this recipe!!! I do not suggest cooking for long at this stage as it discolors the gravy. This recipe is a restaurant style version of palak paneer made with spinach puree, onions, spices and paneer. It also has very little spinach flavour. Colour = flavour, and paneer is no exception to this rule! Serve restaurant style palak paneer with tandoori roti, naan, chapati, paratha or cumin rice or saffron rice. Add the spinach puree & mix everything. Then add 1 teaspoon ginger garlic paste. The bad news is that Ill never again make my own paneer. Oxalic acid can also be harmful if it is consumed in large amounts. The second big difference is flavoring the dish with a unique charcoal smoking technique (known as dhungar) that really make it a top notch recipe.
Palak Paneer Recipe (2 Ways) - Dassana's Veg Recipes So use enough green chilies to give that heat. add salt and plenty of water. 26. I cant eat both. To prepare it on the stove: Add 1 cup basmati rice and 1 1/2 cups water to a medium size saucepan on the stove over medium high heat. (spinach) (100 to 120 grams) (2 cups tightly packed), (dried fenugreek leaves) (skip if you don't have). Hope you get to try it. It calls for 4 hours of setting in the fridge, so you will need to factor this in. 2. Read this post or watch the recipe video to get desired taste and texture. (PS Is it just me or does his rump look rather large?? Saute for 1 minute or until the aroma of ginger garlic comes out. 3. Rutabaga is a popular vegetable in many cultures and can be peeled before cooking for a variety of reasons. or 1 Serrano pepper or 1 to 2 Anaheim peppers chopped. But it goes well with naan or jeera rice too. The lightly spiced spinach sauce or gravy also pairs well with steamed rice. Now that we are getting started to know about palak paneer, lets begin with the basics. If you dont beat it, large chunks of curd will be visible in the gravy. Then put the tip back on. 11. The first thing youre wondering is easier alternatives. Blanch spinach and cook the masala spinach mixture until ghee separates. However, there is no definitive proof that spinach has oxalic acid. LLPIN: AAL-5288 Content and Images are Licensed Under Creative Commons with Attribution Required. Add the tomato and chilli, cook for 3 minutes on a medium heat. If you do not have whole spices you may skip them. As such, you can skip the blanching step and move along to blending. 5. If you do want more cheese and I really dont blame you just scale up the Paneer recipe. Simmer the gravy for 6 to 7 minutes or more until the palak puree is cooked. Yes, they are identical due to the green masala curry. Yes, you make this dish beforehand and serve it later. 4. Thank you. Step 3 Grind the onions, tomatoes, green chillies, cardamoms and cloves with salt to a smooth paste. The gram flour will soak access water if any in the gravy & make it thick. This Wednesday, Ill be sending you its the most magical naan recipe of your life fluffy and chewy and bubbly, as it should be plus an incredible Indian Thoran-Style Cabbage Salad Ive been eating obsessively all week. N x, Cabbage & Carrot Thoran-style Indian Salad, (Indian fresh cheese; recipe linked below), , kosher/cooking salt (if using table salt, reduce by 1/4 tsp), , thoroughly washed and roughly chopped (~9 cups very tightly packed) (Note 6). So glad to know Roxanne. Repeat with remaining butter and paneer. Then add one small to medium-sized tej patta (Indian bay leaf). Paneer The fresh Indian cheese were making it from scratch (its easy! They are often seen as harmful because they can cause damage to the kidneys if present in high levels. There is no definitive answer to this question as frying does not seem to have a significant impact on oxalates levels in human cells. Oxalic acid is an acidic compound that is thought to have a negative effect on the body. Love how versatile your recipes are and how easy it is to sub items and still be confident in the outcome! . Stir and add to teaspoon garam masala powder. As soon as you pour oil, smoke will emit from the charcoal. Mine was not as green as in the post as if Id added too much cream (which I didnt) It is a healthy vegetable but many people do not relish it because of . If you travel to India and are hesitant to have a delicious and different meal, definitely order palak paneer. The added bonus is that the paneer holds together better once pan-fried so you dont need to handle it as delicately when stirred into the curry; Add golden paneer into the Spinach Curry; then. It does not include tomatoes and is one of the best restaurant style palak paneer recipe that you can make. I have not made this recipe with frozen spinach anytime. Why cant we use normal spinach (Silverbeet)? It only requires a few minutes to cook. Always mix the methi first with some salt and keep it aside for a few minutes. We thank you for your understanding and patience. Pluck only the young & tender spinach leaves and discard the stems as they may leave a bitter taste. As well as better results, you will get an enormous sense of satisfaction from making your own cheese!
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