PALAK PANEER WITH NON-FAT PANEER (cheese)

I love Palak Paneer. This traditional Indian Spinach and Cheese recipe is yummy. I made it again yesterday and I usually make a double batch so I can keep eating it for a few days. For you vegans, you can substitute the cheese with tofu.

 

Paneer (Cheese) Ingredients:

2 litres of 0% fat milk

juice of  1 large Lemon

 

Method:

Bring milk to the boil in a big pan stirring the pot so that the milk does not burn. When starting to become frothy and boil turn off the heat and add the lemon juice. The

mily will divide into cheese and whey. Then put a strainer over a pot and cover with cheesecloth. Pour whey and cheese into strainer and then pick up the cloth on four sides and tie around the sink faucet or even somewhere you can hang it outside. Let it cool 20 min then squeeze all the water out. Leave another 10 minutes and press it into the sghape you want , a ball or a rectangle. Then place the cheese of a large chopping block and put a pan on top and add weights inside eg. soup cans or anything heavy. This will take the extra water out of the cheese and make it firm. Leave for 30 minutes. After wipe the board dry and cut the cheese into large cubes and put aside while you make the Palak. Congratulations you’ve just made non-fat cheese.

 

Palak (Spinach) Ingredients:

450 grams (16oz)  fresh Spinach chopped

3 green chillies (medium or hot to your preference)

4 cloves of garlic peeled and minced

1 tsp grated fresh ginger

2 tablespoons ghee

1 teaspoon whole cumin

2 bay leaves

2 tomatoes chopped

2 onions chopped

1 teaspoon tumeric

1 teaspoon red chilli powder (optional)

salt and pepper to taste

Cream (optional)

 

Method:

 

Put spinach, chilli and ginger and half the garlic in a blender or large nutribullet and pulse still blended.

Put ghee in a saucpan , medium heat and then add cumin and bayleaves. Do not brown or burn them.

Then add onions and fry until they are golden brown, then add the rest of the garlic and fry until the garlic aroma has subsided.

then add the tomatoes and fry for three minutes or until soft. Add tumeric and chilli powder and stir again for 1 minute.

Then add the spinach mixture and stir. Simmer for 6-8 minutes. Add the cheese cubes. and stir two more minutes.

Add salt and pepper to taste. If desired add a 1/4 cup of cream to make the dish more creamy.

Serve with nan bread, chapati or  basmati cooked rice.

 

 

 

2 Comments

Post A Comment