Name: Palak paneer
Prep time: 80 min
Cook time: 20 min
Total time: 100 min
Yield: 6
Ingredients: 1.5 litre (6 cups) milk; 1 1/2 tablespoon lemon juice; 2 large bunches (700g) english spinach, washed; 1 tablespoon vegetable oil; 1 medium brown onion, finely chopped; 3 clove garlic, crushed; 2 teaspoon finely grated fresh ginger; 1 teaspoon ground cumin; 2 medium tomatoes, finely chopped; 1/2 cup light cream; 1 teaspoon garam masala

Ingredients

1.5 litre (6 cups) milk

1 1/2 tablespoon lemon juice

2 large bunches (700g) english spinach, washed

1 tablespoon vegetable oil

1 medium brown onion, finely chopped

3 clove garlic, crushed

2 teaspoon finely grated fresh ginger

1 teaspoon ground cumin

2 medium tomatoes, finely chopped

1/2 cup light cream

1 teaspoon garam masala

Method

1.Place milk in a large saucepan over low heat; bring to a simmer. Remove from heat. Stir in juice. Stand for 5 minutes or until lumps (curds) begin to form.

2.Line a colander with muslin cloth (or a thin, clean cotton tea- towel). Stand colander in sink; pour mixture into colander. Stand for 1 hour or until cool enough to handle. Gather muslin together and squeeze out as much liquid as you can.

3.Stand colander over a bowl (ensure paneer is covered with muslin cloth). Place a snug-fitting plate (with a full can on top) over curd to press gently; chill for 3 hours (excess liquid will drain from curd). Remove curd from muslin; cut into 3cm pieces.

4.Meanwhile, trim stems from spinach. Cook spinach in a large saucepan of boiling water for 2 minutes or until wilted. Drain; refresh under cold running water. Drain. Process until smooth (with liquid still held by leaves).

5.Heat oil in a large, deep frying pan over moderate heat. Add onion; cook and stir for 4-5 minutes or until soft and golden brown. Add garlic, ginger and cumin; cook and stir for 1 minute or until fragrant. Add tomato; cook and stir for 5 minutes or until soft.

6.Add spinach puree; stir to combine. Stir in cream and garam masala; bring to a simmer. Add paneer; cook tor 2-3 minutes or until heated. Serve.

Paneer is firm ricotta-style Indian cheese and can also be bought at supermarkets. Replace cream with coconut milk.
Note

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Ingredients

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