- 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.
kittysaurus Oct 25th, 2012 50 Never
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