Palak Paneer – Indian Spinach Curry with Homemade Fresh Cheese

Instructions

1. 01

   Saute onion & spices: Melt butter in a large pot over medium heat. Add onion, fenugreek, cumin, coriander, salt and pepper. Cook for 3 minutes until onion is softened but not golden.

2. 02

   Add garlic and ginger, cook for 2 minutes.

3. 03

   Add the tomato and chilli, cook for 3 minutes on a medium heat.

4. 04

   Add spinach: Add about 1/3 of the spinach – or as much as you can handle in the pot (!) – and stir until wilted. Then add more spinach along with the water, cook again until wilted. Repeat until all the spinach is wilted.

5. 05

   Cook 10 minutes: Cook, stirring every now and then, for 10 minutes still on a medium heat.

6. 06

   Cream & lemon: Add the cream and lemon juice. Cook, stirring gently, for 3 minutes.

7. 07

   Puree half spinach: Remove half the spinach into a tall container and blend it to a puree using a stick blender. Pour pureed spinach back into the pot, and stir to combine.

8. 08

   Add Pan Fried Paneer: Gently stir in golden pan-fried paneer (see below). Stir gently to mix through.

9. 09

   Serve over basmati rice with fluffy, chewy homemade naan on the side!

10. 10

    Cut paneer into 1.25cm / ½" thick slices. Then cut each slice into 2.5cm x 2 x 1.25cm thick pieces / 1 x ⅘" x ½" pieces – approximately!

11. 11

    Melt half the ghee or butter in a non-stick pan over medium-high heat.

12. 12

    Place half the paneer in the pan and cook for 1 - 1 1/2 minutes until light golden - I tend to make it deep golden because colour = more flavour, but traditional is just a hint of gold Turn, then cook the other side until light golden.

13. 13

    Remove onto paper towel-lined plate. Repeat with remaining butter and paneer. Use per recipe.