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This juicy paneer curry will leave you wanting more as the flavour melt on your tongue. Very nice dish to be served with basmati rice or quinoa grains.
Palak Paneer Curry Recipe
makes 4 servings
How to make Indian cheese
2 L whole milk
250 g yoghurt
In a tall pot add all the milk.
Heat the milk on a medium flame and once the milk is hot add the yoghurt and stir, then add the squeezed lemon juice and stir.
Watch as they whey separates and be careful not to disturb them by stirring them, turn down the fire as to not burn the solids as they fall to the bottom of the pot. Now leave for 10 mins and turn off the flame.
In a cheesecloth and sieve pour the liquid and catch the solids.
Put them into a rectangular mould such as a ceramic dish and place another dish on top and push the liquid out further as a weight of the dish squeezes out the excess. You can add a weight in the top dish. Leave it a little juice for added flavour and leave to sit for 10 mins.
Seal in the flavours by browning the paneer in a pan with ghee or keep in the fridge until ready to use.
2 cups paneer (see paneer recipe here)
1/2 cup leek
3 tbsp ghee
4 cup spinach
1 tbsp cumin seeds ground
1 tsp coriander seeds ground
1 tsp cardamon ground
1 tsp gram masala powder
300ml can of Coconut milk
fresh coriander to dress
Slice the leek in half and wash along with the leaves, slice finely and add to a pan with ghee.
Fry down the leek until it becomes translucent and stir in the cumin, cardamom, and coriander.
Next, add the spinach and leave to melt for 4 mins, stir and leave for 3 mins more.
add the coconut milk and stir in the masala powder, keep on the fire for 5 mins.
With a hand-blender turn the mixture into a sauce and put aside.
On a low flame add the paneer to a pan and fry until lightly browned on all sides.
Once you have finished pour the paneer into the sauce and serve with rice and fresh coriander to dress.