Palak Paneer (Spinach Cheese Curry) |
|
 |
Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
|
It's time to start your very own do-it-yourself cheese production. It's easy and absolutely worth the effort. Serve with rice, chutneys, raitas and/or naan bread. Prep.time comes without cheese compression time. Ingredients:
2 liters milk (whole fat) |
6 tablespoons lemon juice or 6 tablespoons vinegar |
800 g fresh spinach (chopped, or 600g frozen) |
2 red onions (chopped) |
3 garlic cloves (minced) |
200 ml coconut milk |
4 tomatoes (medium sized, chopped and deseeded) |
1 tablespoon garam masala |
3 cm gingerroot (grated) |
1/2-1 teaspoon chili powder |
1 teaspoon sweet paprika (optional) |
4 tablespoons oil (neutral, such as canola) |
1 teaspoon hot curry paste (optional) |
Directions:
1. Paneer (cheese): Bring milk to a boil and add lemon juice or vinegar. Wait until milk clots (if it doesn't right away simply add more lemon juice or vinegar).
2. Place a kitchen towel/muslin cloth in a colander and sieve clotted milk through it.
3. Let cool and drain for about 5 minutes.
4. Press milk solids togehter and form a ball.
5. Rope up the cloth tightly, fill heavy pan or pot with water and pin down/press paneer cheese for about 2 hours.
6. Free paneer from cloth then and cut in half inch sized cubes.
7. Heat 2 TB oil in a non stick frying pan and fry paneer until crispy golden brown. Let rest on a plate.
8. Curry: Mix together all spices in a bowl.
9. Chop spinach and deseeded tomatoes.
10. Heat oil in pan and add minced garlic, grated ginger and chopped onions. Let fry until translucent.
11. Add spices and let roast for about 30 seconds.
12. Add spinach and stir until it wilts.
13. Add coconut milk.
14. Bring to a boil and stir.
15. Add paneer and tomatoe cubes and let cook until heated through.
|
|