Our divine recipy of the month.
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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
How to make Indian cheese
2 L Whole milk
250 g Yogurt
In a tall pot add all the milk.
Heat the milk on a medium flame and once the milk is hot add the yogurt 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 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 set 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.
3 Large tomatoes
1 inch Giner root diced
1tsp fresh turmeric root
1 small aubergine diced
2 tbsp ghee
1 tsp cumin seeds
1 tsp coriander seed
1 tsp cardamon
1 tsp curry powder
Blanch and peel skins of tomatoes, dice and put to one side.
Add ghee to the pan with spices (except curry powder) on a medium flame for 1 minute sauté.
Fry the leek until soft and add the aubergine in with the spice now add curry powder.
Mix in tomatoes, turmeric, and ginger, stir until well mixed. Cook for 20 mins on a medium low flame.
After cooking is done and the smell is amazing. Now add in fried paneer and fuse flavors.