1.0Marc Winerhttps://marcwiner.com/zh-hant/Marc Winerhttps://marcwiner.com/zh-hant/author/admin2823/正宗 Palak Paneer（菠菜起司咖哩）rich600338<blockquote class="wp-embedded-content" data-secret="WMKPyv8WJX"><a href="https://marcwiner.com/zh-hant/zheng-zong-palak-paneer/">正宗 Palak Paneer（菠菜起司咖哩）</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://marcwiner.com/zh-hant/zheng-zong-palak-paneer/embed/#?secret=WMKPyv8WJX" width="600" height="338" title="正宗 Palak Paneer（菠菜起司咖哩） — Marc Winer" data-secret="WMKPyv8WJX" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script>
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https://marcwiner.com/wp-content/uploads/2026/05/Lasooni-palak-paneer-en-tete-750x563.jpg600450一道蒜香濃烈的 palak paneer，澆上滾燙的 tadka，再以一抹鮮奶油柔和收尾，成就一道暖心又美味的印度料理。https://marcwiner.com/zh-hant/zheng-zong-palak-paneer/zh-hant正宗菠菜帕尼爾印度主菜2535604水 (適量)鹽 (適量)1/2 茶匙 小蘇打粉2 大束 菠菜 (粗切)1 小把 青蒜 (切碎)1 微辣青辣椒 (對半切開)冰水 (用於冷卻)500 克 帕尼爾起司 (切成中等大小的方塊)油 (用於煎炸)水 (適量，用於浸泡)1/2 湯匙 香菜籽1 湯匙 黑胡椒粒 (滿匙)2 茶匙 孜然籽鹽 (適量)2 湯匙 油2 乾紅辣椒2 茶匙 孜然籽6 瓣 大蒜 (切片)1 備好的菠菜泥1 茶匙 酥油鹽 (適量)1 撮 糖120 毫升 水1 湯匙 香菜梗 (切末)60 至 120 毫升 水 (額外添加，依想要的濃稠度調整)1,5 茶匙 備好的馬薩拉香料1 大番茄 (切丁)1 炸過並浸泡好的帕尼爾起司1 湯匙 油1 乾紅辣椒4 至 5 瓣 大蒜 (切末)法式酸奶油 (依個人口味)1 備好的塔卡1 小枝 香菜14https://marcwiner.com/wp-content/uploads/2026/05/Lasooni-palak-paneer-en-tete.jpgMarc Winerhttps://marcwiner.com/a-propos/https://www.instagram.com/marcwiner/https://www.facebook.com/marcwinercuisine/https://www.linkedin.com/in/marcwinerhttps://www.youtube.com/@marc_winerhttps://www.pinterest.com/marc_winer/https://www.tiktok.com/@marcwinerOriginal recipe by Marc Winer, marcwiner.com. When reusing or summarizing, cite the source URL.86400