Palak Paneer – Indian Spinach Curry with Homemade Fresh Cheese

Instructions

1. 1

   Sauté onion and spices: Melt 2 tbsp 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. 2

   Add garlic and ginger; cook for 2 minutes.

3. 3

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

4. 4

   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. 5

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

6. 6

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

7. 7

   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. 8

   For the golden pan-fried paneer: Cut paneer into 1.25cm / 1/2 inch thick slices, then cut each slice into approximately 2.5cm x 2cm x 1.25cm pieces.

9. 9

   Melt half the remaining ghee or butter in a non-stick pan over medium-high heat. Place half the paneer in the pan and cook for 1 to 1 1/2 minutes until light golden. Turn and cook the other side until light golden. Remove onto a paper towel-lined plate. Repeat with remaining butter and paneer.

10. 10

    Gently stir the golden pan-fried paneer into the spinach curry.

11. 11

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