Paneer Spinach Curry

Ingredients

for 4 servings

8 ½ cups milk (whole)

1 large organic lemon (juice)

7 ozs brown basmati rice

salt

2 garlic cloves

2 shallots

1 pc ginger

2 tbsps ghee

7 ozs frozen spinach (defrosted)

½ tsp fenugreek seed

½ tsp curry powder

1 pinch chili powder

1 pinch cumin

50 ozs whipped cream

Preparation

Kitchen utensils

1 kitchen towel, 1 cutting board, 1 pot

Preparation steps

1. For the paneer, bring milk to a boil in a saucepan, add lemon juice and wait, stirring, until the milk curdles. Wash a clean kitchen towel with cold water, squeeze it, put it in a sieve and pour coagulated milk into it. Rinse a little with cold water, squeeze the mixture well and let it drain for about 30 minutes.

2. Then spread the mass about 1-inch thick on a cloth and place on a board. Press the mass into a rectangle, fold the cloth over it and weigh it down with weights or something else. Leave to set in the refrigerator for 4-5 hours.

3. Then cook rice in 2.5 times the amount of boiling salted water for 30-35 minutes. Meanwhile, peel and very finely dice garlic, shallots and ginger.

4. Heat ghee in a saucepan. Sauté garlic, shallots and ginger for 2 minutes over medium heat. Squeeze spinach, add and season with fenugreek, curry, salt, chili and cumin. Add cream, season again and simmer for 3 minutes.

5. Remove paneer from cloth, cut into small pieces, add to spinach and heat for 3-4 minutes. Serve paneer spinach curry with basmati rice.

https://eatsmarter.com/recipes/paneer-spinach-curry