Palak Paneer (spinach Cheese Curry)

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 liters milk (whole fat)
• 6 tablespoons lemon juice or 6 tablespoons vinegar
• 800 g fresh spinach (chopped, or 600g frozen)
• 2 red onions (chopped)
• 3 garlic cloves (minced)
• 200 ml coconut milk
• 4 tomatoes (medium sized, chopped and deseeded)
• 1 tablespoon garam masala
• 3 cm gingerroot (grated)
• 1/2-1 teaspoon chili powder
• 1 teaspoon sweet paprika (optional)
• 4 tablespoons oil (neutral, such as canola)
• 1 teaspoon hot curry paste (optional)

Recipe

• 1 paneer (cheese): bring milk to a boil and add lemon juice or vinegar. wait until milk clots (if it doesn't right away simply add more lemon juice or vinegar).
• 2 place a kitchen towel/muslin cloth in a colander and sieve clotted milk through it.
• 3 let cool and drain for about 5 minutes.
• 4 press milk solids togehter and form a ball.
• 5 "rope up" the cloth tightly, fill heavy pan or pot with water and pin down/press paneer cheese for about 2 hours.
• 6 free paneer from cloth then and cut in half inch sized cubes.
• 7 heat 2 tb oil in a non stick frying pan and fry paneer until crispy golden brown. let rest on a plate.
• 8 curry: mix together all spices in a bowl.
• 9 chop spinach and deseeded tomatoes.
• 10 heat oil in pan and add minced garlic, grated ginger and chopped onions. let fry until translucent.
• 11 add spices and let roast for about 30 seconds.
• 12 add spinach and stir until it wilts.
• 13 add coconut milk.
• 14 bring to a boil and stir.
• 15 add paneer and tomatoe cubes and let cook until heated through.