Palak Paneer

Ingredients: Paneer

2 litres/3½ pints whole milk (I actually didn't measure it and just added enough lemon juice to make it all curdle)
200-250ml/7-8¾fl oz fresh 'live' yoghurt, or 2 tbsp lemon juice


Preparation method: Paneer

Bring the milk to the boil in a heavy-based saucepan.
Once the milk starts to boil and rise up, stir in the yoghurt or lemon juice. Keep stirring till it's all separated (about 1 minute). If it does not separate, add more yoghurt/lemon juice and keep stirring.
Remove from the heat.
Line a large sieve with muslin or cheesecloth and place over a large bowl or saucepan.
Strain the cheese into the sieve and run some cold water through it until it's cooled.
Wrap the cheese in the cloth and hang it over the sink/a bowl to drain excess water (20 mins or so).
Then, keeping it fairly tight, put the paneer onto a clean work surface. Place a heavy weight on top for 30-40 minutes, or until it is flattened into a firm block (if you struggle to do this then don't worry. It's also good if it falls apart!)


Ingredients: Palak Paneer

750g/1½lb baby spinach, washed
2 tomatoes, chopped into small pieces
3 tbsp vegetable oil
1 tsp cumin seeds
1 large onion, finely siced
2" piece of ginger, grated/finely chopped
5 cloves chopped garlic
1-2 green chillies, chopped (remove seeds if you want)
2 tsp ground coriander
salt, to taste
paneer cut into cubes (just used what I made, didn't weigh it...)
½-1 tsp garam masala
6 tbsp whole milk, or 4 tbsp double cream
1-2 tsp lemon juice, or to taste


Preparation method: Palak Paneer

Blanch the spinach in hot water until wilted (I suggest doing it in 2 batches even though it "will" fit. Easier to drain/cool).
Put into a colander and run cold water over it until cool, then drain as much water as you can.
Blend to a smooth paste and set aside for later.

Heat the oil in a large non-stick pan. Add the cumin and fry for about 30 seconds, then add the onion and fry until soft (5-6 mins).
Add the ginger, garlic and chillies and cook for another minute.
Add the coriander and salt. Cook for another 30 seconds then add the spinach. It shouldn't be watery, but if it's dry looking add a splash of water.
Bring to the boil and boil for about 3 minutes.
Add the paneer, garam masala and milk/cream. Stir and cook for a few minutes or until the spinach is nice and creamy.
Add lemon juice to taste.

Serve with pilaff rice or naan bread.