Palak Paneer

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Ingredients

1 litre full cream milk
1 tsp lemon juice

1 spinach bunch
1 Tbsp vegetable oil
1 tsp cumin seeds
1 ½ tsp ginger, crushed
3 cloves garlic, crushed
1 small onion, finely chopped
½ can chopped tomatoes
Salt to taste
1 tsp dried fenugreek leaves
Pinch garam masala
1 Tbsp thickened cream
Brown rice to serve

Summary

  1. Pour the milk into a saucepan on high heat. When boiled, add lemon juice. Once the milk curdles (separates) take off heat & leave for 5 mins.
  2. Carefully drain the contents into a cotton cloth or tea towel & squeeze out excess water. Shape into a cube & place something heavy on the bundle to help the paneer set in one solid piece for an hour or two (four hours is preferable).
  3. Clean spinach & remove stalks. Blanch in hot water for a few minutes & squeeze out excess water. Puree in a food processor.
  4. In a frying pan, fry the oil, onion, ginger, garlic & cumin until browned.
  5. Add tomatoes, cook them down, and then add spinach puree. Season with salt and add cubed paneer pieces.
  6. Serve with fenugreek, garam masala and cream (optional). Serve hot on a bed of brown rice.

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