{"id":197101,"title":"Palak paneer","modified":"2026-10-31T17:12:19+01:00","plain":"Palak paneer s intenzivn\u00ed v\u016fn\u00ed \u010desneku, p\u0159elit\u00fd rozp\u00e1lenou tadkou a zjemn\u011bn\u00fd trochou smetany, je lahodn\u00e9 indick\u00e9 j\u00eddlo, kter\u00e9 zah\u0159eje a pot\u011b\u0161\u00ed.\n\n\n\nSmaragdov\u00fd v\u00edr \u0161pen\u00e1tu s rustik\u00e1ln\u00ed strukturou, protkan\u00fd sv\u011btl\u00fdmi kostkami paneeru a p\u0159elit\u00fd tadkou se sma\u017een\u00fdm \u010desnekem, kter\u00e1 na povrchu prsk\u00e1: lasooni palak paneer hned d\u00e1v\u00e1 najevo, co v n\u011bm hraje hlavn\u00ed roli. Je to v\u00fdrazn\u011b \u010desnekov\u00e1 varianta pand\u017e\u00e1bsk\u00e9ho palak paneeru v duchu silni\u010dn\u00edch j\u00eddelen dhaba. \n\n\n\nPat\u0159\u00ed do rodiny severoindick\u00fdch kari, kter\u00e1 si z\u00edskala oblibu na Z\u00e1pad\u011b, jako je ku\u0159ec\u00ed tikka masala, ale do pop\u0159ed\u00ed stav\u00ed \u010desnek. \n\n\n\nM\u016fj recept na ku\u0159ec\u00ed tikka masalu\n\n\n\nPokud m\u011b \u010dtete u\u017e n\u011bjakou dobu, v\u00edte, \u017ee pr\u00e1v\u011b kv\u016fli tomu posledn\u00edmu bodu jsem si tohle j\u00eddlo nemohl nechat uj\u00edt.\n\n\n\nCo je palak paneer?\n\n\n\n\u201eLasooni\u201c poch\u00e1z\u00ed ze slov lasun nebo lahsun, kter\u00e1 ozna\u010duj\u00ed \u010desnek. \u201ePalak\u201c znamen\u00e1 \u0161pen\u00e1t. \u201ePaneer\u201c poch\u00e1z\u00ed z persk\u00e9ho panir, kter\u00e9 p\u0159e\u0161lo do n\u011bkolika jazyk\u016f regionu, a v severn\u00ed Indii ozna\u010duje \u010derstv\u00fd s\u00fdr. Zde jde konkr\u00e9tn\u011b o s\u00fdr sr\u00e1\u017een\u00fd kyselinou, kter\u00fd se nerozt\u00e9k\u00e1 a mezi \u0161pen\u00e1tov\u00fdmi listy si dr\u017e\u00ed tvar. \n\n\n\nCel\u00fd n\u00e1zev tedy napov\u00edd\u00e1, \u017ee jde o kari s p\u0159evahou \u0161pen\u00e1tu, v n\u011bm\u017e \u010desnek nen\u00ed pouh\u00fdm podt\u00f3nem, ale ur\u010duje v\u016fni cel\u00e9ho j\u00eddla. Poprv\u00e9 se objevuje v z\u00e1kladu, kde se spolu se z\u00e1zvorem a zelen\u00fdmi chilli papri\u010dkami tepeln\u011b upravuje, dokud jeho syrov\u00e1 \u0161tiplavost nezjemn\u00ed. Podruh\u00e9 p\u0159ich\u00e1z\u00ed na \u0159adu v tadce, kde nakr\u00e1jen\u00fd na pl\u00e1tky nebo nasekan\u00fd prsk\u00e1 v rozp\u00e1len\u00e9m gh\u00ed spolu s \u0159\u00edmsk\u00fdm km\u00ednem a su\u0161en\u00fdmi \u010derven\u00fdmi chilli papri\u010dkami.\n\n\n\nNejpoveden\u011bj\u0161\u00ed verze se nesna\u017e\u00ed napodobit dokonale hladk\u00e9 \u0161pen\u00e1tov\u00e9 pyr\u00e9 z n\u011bkter\u00fdch restaurac\u00ed. Zachov\u00e1vaj\u00ed si strukturu: \u0161pen\u00e1t se kr\u00e1tce blan\u0161\u00edruje ve vrouc\u00ed osolen\u00e9 vod\u011b, ihned se zchlad\u00ed v ledov\u00e9 l\u00e1zni, aby si uchoval barvu, a potom se nahrubo rozma\u010dk\u00e1 nebo kr\u00e1tk\u00fdmi pulzy rozmixuje tak, aby v n\u011bm z\u016fstaly drobn\u00e9 kousky a trochu vl\u00e1knit\u00e9 struktury. \n\n\n\nV tradi\u010dn\u00edch pand\u017e\u00e1bsk\u00fdch kuchyn\u00edch se k ma\u010dk\u00e1n\u00ed a \u0161leh\u00e1n\u00ed uva\u0159en\u00fdch list\u016f pou\u017e\u00edv\u00e1 d\u0159ev\u011bn\u00e9 madhani, kter\u00e9 je spoj\u00ed, ani\u017e by z nich vytvo\u0159ilo hladk\u00e9 pyr\u00e9; poveden\u00fd modern\u00ed postup se dr\u017e\u00ed stejn\u00e9 st\u0159\u00eddmosti, m\u00edsto aby \u0161pen\u00e1t rozmixoval do jednolit\u00e9 hmoty.\n\n\n\nHistorie palak paneeru\n\n\n\nPalak paneer vd\u011b\u010d\u00ed za velkou \u010d\u00e1st sv\u00e9ho charakteru pand\u017e\u00e1bsk\u00e9 z\u00e1lib\u011b v tepeln\u011b upraven\u00e9 listov\u00e9 zelenin\u011b b\u011bhem zimy; verze lasooni tento z\u00e1klad posouv\u00e1 k v\u00fdrazn\u011bj\u0161\u00ed chuti d\u00edky z\u00e1v\u011bre\u010dn\u00e9mu dochucen\u00ed s po\u0159\u00e1dnou d\u00e1vkou \u010desneku. \n\n\n\nD\u00e1vno p\u0159edt\u00edm, ne\u017e se \u0161pen\u00e1t stal jemnou, celoro\u010dn\u011b dostupnou hv\u011bzdou m\u011bstsk\u00fdch j\u00eddeln\u00edch l\u00edstk\u016f, byl hlavn\u00edm zelen\u00fdm pokrmem regionu saag, p\u0159edev\u0161\u00edm sarson ka saag, p\u0159ipravovan\u00fd z ho\u0159\u010di\u010dn\u00fdch list\u016f a \u010dasto dopln\u011bn\u00fd merl\u00edkem b\u00edl\u00fdm neboli bathua nebo p\u00edskavic\u00ed. \n\n\n\nKdy\u017e se tato j\u00eddla p\u0159esunula z vesnick\u00fdch dom\u00e1cnost\u00ed na m\u011bstsk\u00e9 stoly a j\u00eddeln\u00ed l\u00edstky restaurac\u00ed, palak nab\u00eddl jemn\u011bj\u0161\u00ed chu\u0165 a m\u011bk\u010d\u00ed konzistenci. Sn\u00e1ze se tak pod\u00e1val v ka\u017ed\u00e9m ro\u010dn\u00edm obdob\u00ed a vyhovoval host\u016fm s r\u016fzn\u00fdmi chut\u011bmi.\n\n\n\nTak\u00e9 historie paneeru sv\u011bd\u010d\u00ed o mnoha vlivech. Samotn\u00e9 slovo m\u00e1 persk\u00e9 ko\u0159eny a tento pevn\u00fd s\u00fdr, kter\u00fd se d\u00e1 kr\u00e1jet, b\u011bhem stalet\u00ed hluboce zako\u0159enil ve vegetari\u00e1nsk\u00e9 kuchyni severn\u00ed Indie d\u00edky obchodu, migraci, \u00faprav\u00e1m dvorsk\u00e9 kuchyn\u011b a zem\u011bd\u011blsk\u00e9mu zp\u016fsobu \u017eivota bohat\u00e9mu na ml\u00e9\u010dn\u00e9 v\u00fdrobky. I proto je pil\u00ed\u0159em vegetari\u00e1nsk\u00fdch recept\u016f bohat\u00fdch na b\u00edlkoviny. \n\n\n\nZa vl\u00e1dy Mughal\u016f, od po\u010d\u00e1tku XVI.\u00a0stolet\u00ed do poloviny XIX.\u00a0stolet\u00ed, pom\u00e1haly dvorsk\u00e9 kuchyn\u011b vyzdvihnout paneer v bohat\u00fdch om\u00e1\u010dk\u00e1ch s o\u0159echov\u00fdmi pastami, \u0161afr\u00e1nem a ml\u00e9\u010dn\u00fdmi tuky. Rustik\u00e1ln\u00ed palak paneer po pand\u017e\u00e1bsku v\u0161ak z\u016fst\u00e1v\u00e1 st\u0159\u00eddm\u011bj\u0161\u00ed ne\u017e tyto dvorsk\u00e9 om\u00e1\u010dky. D\u00e1v\u00e1 p\u0159ednost zelen\u00fdm list\u016fm, \u010derstv\u00e9mu s\u00fdru, um\u00edrn\u011bn\u00e9mu ko\u0159en\u011bn\u00ed a tuku pou\u017e\u00edvan\u00e9mu kv\u016fli v\u016fni, nikoli v p\u0159em\u00ed\u0159e.\n\n\n\nDal\u0161\u00ed slavn\u00e9 j\u00eddlo z paneeru z dvorsk\u00fdch kuchyn\u00ed, malai kofta\n\n\n\nV\u00fdrazn\u00e1 \u010desnekov\u00e1 chu\u0165 verze lasooni p\u0159irozen\u011b lad\u00ed s kuchyn\u00ed j\u00eddelen dhaba, podnik\u016f u silnic, kde cestuj\u00edc\u00ed najdou hork\u00e9 roti, samosy, kou\u0159\u00edc\u00ed ohni\u0161t\u011b a chut\u011b, kter\u00e9 se projev\u00ed hned naplno. Z\u00e1v\u011bre\u010dn\u00e1 tadka, p\u0159ipraven\u00e1 v gh\u00ed s \u010desnekem, \u0159\u00edmsk\u00fdm km\u00ednem a cel\u00fdmi su\u0161en\u00fdmi \u010derven\u00fdmi chilli papri\u010dkami, dod\u00e1 j\u00eddlu charakteristick\u00e9 prsk\u00e1n\u00ed a p\u0159itom zachov\u00e1 typickou zelenou barvu \u0161pen\u00e1tu.\n\n\n\nParatha s gh\u00ed, klasick\u00e1 p\u0159\u00edloha k palak paneeru\n\n\n\nHlavn\u00ed suroviny\u00a0na palak paneer\n\n\n\n\n\n\n\n\n\u0160pen\u00e1t neboli palak: z\u00e1klad cel\u00e9ho j\u00eddla, kter\u00e9mu dod\u00e1v\u00e1 jemnou zeleninovou chu\u0165, \u017eivou barvu a lehce pevnou strukturu. Pom\u00e1h\u00e1 tak\u00e9 tomu, aby kari obalilo paneer a nezm\u011bnilo se v p\u0159\u00edli\u0161 \u0159\u00eddkou om\u00e1\u010dku.\n\n\n\nPaneer: \u010derstv\u00fd s\u00fdr, kter\u00fd se nerozt\u00e9k\u00e1 a dod\u00e1v\u00e1 jemnou ml\u00e9\u010dnou chu\u0165 i b\u00edlkoviny. D\u00edky p\u00f3rovit\u00e9 struktu\u0159e nas\u00e1v\u00e1 ochucen\u00e9 \u0161\u0165\u00e1vy, p\u0159itom z\u016fst\u00e1v\u00e1 m\u011bkk\u00fd a nest\u00e1v\u00e1 se gumov\u00fdm.\n\n\n\nGh\u00ed nebo ho\u0159\u010di\u010dn\u00fd olej: nositel\u00e9 v\u016fn\u00ed. Gh\u00ed p\u0159in\u00e1\u0161\u00ed h\u0159ejivost a o\u0159\u00ed\u0161kov\u00e9 t\u00f3ny, zat\u00edmco spr\u00e1vn\u011b rozeh\u0159\u00e1t\u00fd ho\u0159\u010di\u010dn\u00fd olej dod\u00e1v\u00e1 v\u00fdrazn\u011bj\u0161\u00ed zemitou chu\u0165 typickou pro tento region.\n\n\n\nSem\u00ednka \u0159\u00edmsk\u00e9ho km\u00ednu: po opra\u017een\u00ed v tuku dodaj\u00ed j\u00eddlu z\u0159etelnou h\u0159ejivost a o\u0159\u00ed\u0161kov\u00e9 t\u00f3ny, kter\u00e9 podpo\u0159\u00ed chu\u0165 \u0161pen\u00e1tu.\n\n\n\nCel\u00e9 su\u0161en\u00e9 \u010derven\u00e9 chilli papri\u010dky: dod\u00e1vaj\u00ed suchou p\u00e1livost se zemit\u00fdmi t\u00f3ny, sytou barvu a pra\u017eenou v\u016fni, kter\u00e1 se rozvine v tadce a je vrstevnat\u011bj\u0161\u00ed ne\u017e u samotn\u00e9ho mlet\u00e9ho chilli.\n\n\n\nZ\u00e1zvor a zelen\u00e9 chilli papri\u010dky: p\u0159in\u00e1\u0161ej\u00ed sv\u011b\u017e\u00ed, peprnou chu\u0165 a z\u0159etelnou p\u00e1livost, d\u00edky nim\u017e \u0161pen\u00e1t nep\u016fsob\u00ed mdle ani p\u0159\u00edli\u0161 hutn\u011b.\n\n\n\nKasuri methi: tyto su\u0161en\u00e9 a rozemnut\u00e9 listy p\u00edskavice dod\u00e1vaj\u00ed na z\u00e1v\u011br sladkoho\u0159k\u00fd bylinn\u00fd n\u00e1dech.\n\n\n\nGaram masala: na z\u00e1v\u011br dod\u00e1 um\u00edrn\u011bnou h\u0159ejivost. Pou\u017e\u00edv\u00e1 se st\u0159\u00eddm\u011b, aby nep\u0159ehlu\u0161ila \u0161pen\u00e1t ani \u010desnek.\n\n\n\nMakki atta: kuku\u0159i\u010dn\u00e1 mouka, kter\u00e1 jemn\u011b zahust\u00ed sm\u011bs, spoj\u00ed zelen\u00e9 listy a dod\u00e1 nen\u00e1padn\u00fd zemit\u00fd t\u00f3n, bez hutnosti smetany a p\u0159\u00edli\u0161 hladk\u00e9 konzistence zp\u016fsoben\u00e9 \u0161krobem.\n\n\n\nHing a makhan, voliteln\u011b: \u0161petka asafoetidy m\u016f\u017ee prohloubit v\u00fdraznou chu\u0165, zat\u00edmco mal\u00fd o\u0159\u00ed\u0161ek makhanu, \u010derstv\u011b stlu\u010den\u00e9ho b\u00edl\u00e9ho m\u00e1sla, dod\u00e1 tuk a plnou ml\u00e9\u010dnou jemnost, ani\u017e by j\u00eddlo zat\u00ed\u017eil.\n\n\n\n\nJak se skl\u00e1d\u00e1 typick\u00e1 v\u016fn\u011b lasooni\n\n\n\nZ\u00e1kladn\u00edm principem je rovnov\u00e1ha, v n\u00ed\u017e dominuje \u010desnek. Lasooni palak paneer m\u00e1 m\u00edt hloubku chuti a v\u016fni, nem\u00e1 v\u0161ak b\u00fdt zat\u00ed\u017een\u00fd smetanou, pastou z ke\u0161u o\u0159ech\u016f, raj\u010datov\u00fdm pyr\u00e9 ani p\u0159em\u00edrou kari ko\u0159en\u00ed. \n\n\n\nNa rozd\u00edl od thajsk\u00e9ho \u010derven\u00e9ho kari nebo zelen\u00e9ho kari nestoj\u00ed na v\u00fdrazn\u011b ko\u0159en\u011bn\u00e9 past\u011b. \u0160pen\u00e1tu prosp\u011bje kr\u00e1tk\u00e9 blan\u0161\u00edrov\u00e1n\u00ed ve vrouc\u00ed osolen\u00e9 vod\u011b a n\u00e1sledn\u00e9 okam\u017eit\u00e9 zchlazen\u00ed v ledov\u00e9 l\u00e1zni, aby si uchoval \u017eivou barvu. Potom je t\u0159eba ho nahrubo nasekat, nikoli rozmixovat \u00fapln\u011b dohladka.\n\n\n\n Kdy\u017e si listy zachovaj\u00ed trochu vl\u00e1knit\u00e9 struktury, kari p\u016fsob\u00ed rustik\u00e1ln\u011bji a m\u00e9n\u011b jednolit\u011b. Odli\u0161uje se tak od hlad\u0161\u00ed, om\u00e1\u010dkov\u011bj\u0161\u00ed konzistence japonsk\u00e9ho kari.\n\n\n\n\u010cesnek nejl\u00e9pe vynikne ve dvou podob\u00e1ch. V z\u00e1kladu se po boku z\u00e1zvoru a zelen\u00fdch chilli papri\u010dek zjemn\u00ed a dod\u00e1 plnost a v\u00fdraznou chu\u0165. V tadce p\u0159ijde do styku s velmi hork\u00fdm tukem a rychle zezl\u00e1tne; pokud se sma\u017e\u00ed p\u0159\u00edli\u0161 dlouho, zhn\u011bdne a zho\u0159kne. \n\n\n\n\u0158\u00edmsk\u00fd km\u00edn a su\u0161en\u00e9 \u010derven\u00e9 chilli papri\u010dky prskaj\u00ed spolu s n\u00edm a provon\u00ed gh\u00ed nebo dob\u0159e rozeh\u0159\u00e1t\u00fd ho\u0159\u010di\u010dn\u00fd olej, zat\u00edmco kasuri methi a trocha garam masaly p\u0159ich\u00e1zej\u00ed na \u0159adu a\u017e na konci, aby chu\u0165 z\u00edskala dal\u0161\u00ed rozm\u011br.\n\n\n\nS dobr\u00fdm s\u00fdrov\u00fdm naanem\n\n\n\nVe stejn\u00e9m duchu indick\u00e9 vegetari\u00e1nsk\u00e9 kuchyn\u011b nab\u00edz\u00ed chana masala temn\u011bj\u0161\u00ed t\u00f3ny a v\u00fdrazn\u011bj\u0161\u00ed ko\u0159en\u011bnost\n\n\n\nStejn\u011b d\u016fle\u017eit\u00e1 je v\u00fdsledn\u00e1 konzistence paneeru: je m\u011bkk\u00fd, pokud ho p\u0159id\u00e1te \u010derstv\u00fd, a k\u0159ehk\u00fd s lehce pevn\u011bj\u0161\u00edm skusem, pokud ho nejprve ope\u010dete a pak nech\u00e1te znovu nas\u00e1knout tekutinou, nikdy v\u0161ak gumov\u00fd. Nej\u010dast\u011bj\u0161\u00edmi p\u0159\u00edlohami jsou roti, paratha, naan, \u010dap\u00e1t\u00ed nebo r\u00fd\u017ee va\u0159en\u00e1 v p\u00e1\u0159e; makki di roti se obzvl\u00e1\u0161\u0165 dob\u0159e hod\u00ed k j\u00eddlu, kter\u00e9 se naplno hl\u00e1s\u00ed k pand\u017e\u00e1bsk\u00e9 tradici saagu.\n\n\n\n\n\n\tAutentick\u00fd palak paneer\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tNa blan\u0161\u00edrov\u00e1n\u00ed \u0161pen\u00e1tuvoda (podle pot\u0159eby)s\u016fl (podle chuti)1\/2 l\u017ei\u010dky jedl\u00e9 sody2 velk\u00e9 svazky \u0161pen\u00e1tu (nahrubo nasekan\u00e9ho)1 mal\u00e1 hrst mlad\u00e9ho zelen\u00e9ho \u010desneku (nasekan\u00e9ho)1 m\u00edrn\u011b p\u00e1liv\u00e1 zelen\u00e1 chilli papri\u010dka (rozkrojen\u00e1 nap\u016fl)ledov\u00e1 voda (na zchlazen\u00ed)Na pan\u00fdr500 g pan\u00fdru (nakr\u00e1jen\u00e9ho na st\u0159edn\u011b velk\u00e9 kostky)olej (na sma\u017een\u00ed)voda (podle pot\u0159eby, na nam\u00e1\u010den\u00ed)Na masalu1\/2 l\u017e\u00edce sem\u00ednek koriandru1 l\u017e\u00edce kuli\u010dek \u010dern\u00e9ho pep\u0159e (vrchovat\u00e1)2 l\u017ei\u010dky sem\u00ednek \u0159\u00edmsk\u00e9ho km\u00ednus\u016fl (podle chuti)Na lasooni palak2 l\u017e\u00edce oleje2 su\u0161en\u00e9 \u010derven\u00e9 chilli papri\u010dky2 l\u017ei\u010dky sem\u00ednek \u0159\u00edmsk\u00e9ho km\u00ednu6 strou\u017ek\u016f \u010desneku (nakr\u00e1jen\u00fdch na pl\u00e1tky)1 p\u0159ipraven\u00e1 \u0161pen\u00e1tov\u00e1 pasta1 l\u017ei\u010dka gh\u00eds\u016fl (podle chuti)1 \u0161petka cukru120 ml vody1 l\u017e\u00edce stonk\u016f koriandru (najemno nasekan\u00fdch)60 \u00e0 120 ml vody (nav\u00edc, podle po\u017eadovan\u00e9 konzistence)1,5 l\u017ei\u010dky p\u0159ipraven\u00e9 masaly1 velk\u00e9 raj\u010de (nakr\u00e1jen\u00e9 na kosti\u010dky)1 osma\u017een\u00fd a namo\u010den\u00fd pan\u00fdrNa tadku1 l\u017e\u00edce oleje1 su\u0161en\u00e1 \u010derven\u00e1 chilli papri\u010dka4 \u00e0 5 strou\u017ek\u016f \u010desneku (najemno nasekan\u00fdch)Na dokon\u010den\u00edzakysan\u00e1 smetana (podle chuti)1 p\u0159ipraven\u00e1 tadka1 sn\u00edtka koriandru\t\n\t\n\t\tP\u0159\u00edprava masalyNasucho rozeh\u0159ejte malou p\u00e1nev, p\u0159idejte sem\u00ednka koriandru, \u010dern\u00fd pep\u0159, sem\u00ednka \u0159\u00edmsk\u00e9ho km\u00ednu a trochu soli a op\u00e9kejte asi 1 minutu, dokud se ko\u0159en\u00ed nerozvon\u00ed.P\u0159esypte do hmo\u017ed\u00ed\u0159e a nahrubo rozdr\u0165te. Dejte stranou.Sma\u017een\u00ed a nam\u00e1\u010den\u00ed pan\u00fdruNa p\u00e1nvi rozeh\u0159ejte trochu oleje, p\u0159idejte kostky pan\u00fdru a osma\u017ete je ze v\u0161ech stran dozlatova.Pan\u00fdr vyjm\u011bte a pono\u0159te ho na 10 a\u017e 15 minut do misky s vodou, aby z\u016fstal m\u011bkk\u00fd. Sce\u010fte a dejte stranou.Blan\u0161\u00edrov\u00e1n\u00ed \u0161pen\u00e1tuVe velk\u00e9m hrnci p\u0159ive\u010fte k varu vodu se sol\u00ed a jedlou sodou. P\u0159idejte \u0161pen\u00e1t, mlad\u00fd zelen\u00fd \u010desnek a zelenou chilli papri\u010dku a va\u0159te 1 minutu.Ihned sce\u010fte, na 1 minutu pono\u0159te do ledov\u00e9 vody, znovu sce\u010fte a lehce vyma\u010dkejte p\u0159ebyte\u010dnou vodu.V\u0161e rozmixujte na hladkou, stejnorodou pastu. Dejte stranou.P\u0159\u00edprava lasooni palak paneerV p\u00e1nvi kadai nebo v hlubok\u00e9 p\u00e1nvi rozeh\u0159ejte olej. P\u0159idejte su\u0161en\u00e9 \u010derven\u00e9 chilli papri\u010dky a sem\u00ednka \u0159\u00edmsk\u00e9ho km\u00ednu, nechte je n\u011bkolik sekund praskat, pot\u00e9 p\u0159idejte \u010desnek nakr\u00e1jen\u00fd na pl\u00e1tky a kr\u00e1tce ho orestujte, a\u017e lehce zezl\u00e1tne.P\u0159idejte \u0161pen\u00e1tovou pastu, gh\u00ed, s\u016fl a cukr. Dob\u0159e prom\u00edchejte a n\u011bkolik minut restujte, aby se rozvinuly chut\u011b.P\u0159ilijte 120 ml vody, p\u0159idejte stonky koriandru a va\u0159te 2 a\u017e 3 minuty na st\u0159edn\u00edm ohni.P\u0159idejte masalu, raj\u010de nakr\u00e1jen\u00e9 na kosti\u010dky a scezen\u00fd pan\u00fdr. Opatrn\u011b prom\u00edchejte.Podle pot\u0159eby p\u0159ilijte je\u0161t\u011b trochu vody, abyste upravili konzistenci, a nechte je\u0161t\u011b chv\u00edli m\u00edrn\u011b va\u0159it. Dochu\u0165te.P\u0159\u00edprava tadkyV mal\u00e9 p\u00e1nvi rozeh\u0159ejte olej. P\u0159idejte su\u0161enou \u010dervenou chilli papri\u010dku a pot\u00e9 najemno nasekan\u00fd \u010desnek a restujte, dokud \u010desnek kr\u00e1sn\u011b nezezl\u00e1tne a nerozvon\u00ed se (nesm\u00ed se sp\u00e1lit). Odstavte z ohn\u011b.Serv\u00edrov\u00e1n\u00edLasooni palak paneer p\u0159endejte do serv\u00edrovac\u00ed m\u00edsy, p\u0159idejte trochu zakysan\u00e9 smetany, p\u0159elijte rozp\u00e1lenou tadkou a ozdobte sn\u00edtkou koriandru. Ihned pod\u00e1vejte (ide\u00e1ln\u011b s plackami roti nebo naan).\t\n\t\n\t\t\nJedl\u00e1 soda pom\u00e1h\u00e1 zachovat syt\u011b zelenou barvu, ale nep\u0159id\u00e1vejte j\u00ed v\u00edce, aby pokrm nem\u011bl m\u00fddlovou pachu\u0165.\nNam\u00e1\u010den\u00ed pan\u00fdru po sma\u017een\u00ed ho zjemn\u00ed.\nNa konci va\u0159en\u00ed upravte mno\u017estv\u00ed vody podle toho, jak hustou om\u00e1\u010dku chcete.\n\n\t\n\t\n\t\tPlat principalIndienne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197101","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/comments?post=197101"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197101\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/116702"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=197101"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=197101"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=197101"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}