How to make Paneer (fresh Indian cheese)

This is a recipe for how to make Paneer, a cottage cheese from the Indian subcontinent used in traditional dishes such as Palak Paneer (Spinach Curry). It’s far superior to store-bought with a much softer, creamier texture. Super-easy to make, and so very satisfying! Paneer – Fresh Indian cheese Paneer is a fresh cheese that... Get the Recipe The post How to make Paneer (fresh Indian cheese) appeared first on RecipeTin Eats.

How to make Paneer (fresh Indian cheese)

This is a recipe for how to make Paneer, a cottage cheese from the Indian subcontinent used in traditional dishes such as Palak Paneer (Spinach Curry). It’s far superior to store-bought with a much softer, creamier texture.

Super-easy to make, and so very satisfying!

Paneer being pan fried in a skillet

Paneer – Fresh Indian cheese

Paneer is a fresh cheese that is a common ingredient used in northern Indian (as well as other nearby countries’) cooking. Perhaps most well known is Palak Paneer, the iconic green spinach curry served with golden pan-fried paneer!

These days, you can buy paneer at large grocery stores in Australia such as Coles and Woolworths. But it’s much harder in texture and not a great product. Homemade is far superior – it’s softer and creamier.

Besides, it’s such a cinch to make and lasts for a couple of weeks in the fridge. So why wouldn’t you just make your own??

How to make Paneer - Fresh Indian Cottage Cheese
Palak Paneer in a bowl, served over basmati rice

What paneer tastes like

Paneer is a fresh cheese so it’s somewhat similar to other fresh cheeses like ricotta, quark and cottage cheese. It’s got a milky flavour and a lovely texture a bit like firm ricotta. It’s not as creamy as say a brie, because it doesn’t have anywhere near the same amount of fat.

Paneer is unsalted so it’s quite bland if eaten plain. For Indian cooking, it’s intended to be eaten with flavourful sauces or spicing – like the Spinach Curry sauce pictured below for Palak Paneer!

Fork picking up piece of Palak Paneer

What you need for homemade paneer

All you need is milk, and lemon juice or vinegar. Gee, I wish more recipes on my website called for just 2 ingredients! ????

How to make Paneer - Fresh Indian Cottage Cheese
  • Milk – It has to be full-fat, otherwise it won’t set properly. I’ve only used cow’s milk, but I’ve read that buffalo milk works just as well; and
  • Lemon juice or vinegar – This along with heat is what causes the milk to curdle, the starting point of any cheese. Curdling is when the dairy separates from the liquid. I prefer lemon juice because it’s fresher and not as harsh in acidity flavour-wise, but standard white vinegar works too.

How to make paneer (fresh Indian cheese)

How to make Paneer - Fresh Indian Cottage Cheese
  1. Heat milk, add lemon – Bring milk to just below boiling point. This is when the top is all foamy, and you can see it’s hot and steamy.

    Once the milk is hot, turn the stove off. Add the lemon juice and stir for 1 minute;
  2. Curdled milk – You’ll see the milk begin to curdle, with little white bits separating from the clear(-ish) liquid. This liquid is called the whey. The white bits are the good stuff, called curds – the foundations of cheese!
How to make Paneer - Fresh Indian Cottage Cheese

Milk not curdling? Turn the stove back on and bring the milk to a boil again, just until it starts separating. Then turn the stove off and keep stirring.

How to make Paneer - Fresh Indian Cottage Cheese
  1. Line colander with cheesecloth – Set a sieve, strainer or colander over a large bowl, then line the strainer with 2 layers of cheesecloth (yes we’re actually using cheesecloth today for it’s original purpose!)

    What’s cheesecloth? It’s a thin, loose-woven fabric used for cheese-making and other cooking purposes. It acts like a sieve, but the holes are much finer than standard utensils. Don’t try to drain paneer in a fine-mesh strainer or sieve –- you’ll lose the curds through the holes!

    Where to find cheesecloth? At fabric stores and some kitchenware stores. You can get it for as little as $3 per metre.

    Cheesecloth alternatives – Clean blue Chux wipes (yes, seriously!), a double layer of good-quality paper towels (don’t use cheap paper towels, they will disintegrate), or very thin handkerchiefs.
  2. Drain paneer – Start by ladling the curdled milk into the lined strainer. When you have spooned in about half, you can pour the rest in. The whey can take 5 to 10 minutes to finish draining away, so if your strainer is small, you may need to strain the curdled milk in batches.

    The paneer is drained once liquid stops dripping out. At this stage, the paneer will still be quite soft and watery.
How to make Paneer - Fresh Indian Cottage Cheese
Paneer being drained.
How to make Paneer - Fresh Indian Cottage Cheese
This is what the paneer looks like after the whey (watery liquid) stops dripping. It is still quite wet and loose.
How to make Paneer - Fresh Indian Cottage Cheese
  1. Rinse – Bundle up the paneer so it’s wrapped in the cheesecloth, Then give it a rinse under the tap. This is just to remove the excess lemon flavour.
  2. Squeeze out excess water – Twist the top of the cloth and squeeze the bundle itself, to squeeze out excess water and whey.

    You don’t need to use brute force here because we will be draining further in the fridge. Just squeeze out what you can. If the paneer starts getting forced out through the cheesecloth holes, you’re squeezing too hard!

    At this stage, the paneer will still seem watery and wobbly. It sets more in the next step!
How to make Paneer - Fresh Indian Cottage Cheese
  1. Prepare to refrigerate – Discard all the liquid in the bowl. Then set the paneer in the cheesecloth back in the strainer, and set over empty bowl. Shape the paneer into a 2cm/ 4/5″ thick disc.
  2. Weigh down – Top with a small plate, then weigh down with 2 x 400g/14oz cans or something else of similar weight. This weight helps the paneer set because it’s compressing the cheese, as well as helping to further remove remaining excess water.

    Leave in the fridge for 4 hours.

    Try not to leave much beyond 4 hours. The longer the paneer is in the fridge with the weights on it, the firmer it will get (as more liquid continues to be pressed out of it).
How to make Paneer - Fresh Indian Cottage Cheese
  1. Ready for use! Remove the paneer from the fridge and unwrap it. There will be a dent in the middle – this is normal, it’s from the liquid draining away.

    You can either use it immediately for cooking, or you can keep it for up to 2 weeks in the fridge. Just keep it whole in an airtight container, then cut off pieces as you need them!
How to make Paneer - Fresh Indian Cottage Cheese
How to make Paneer - Fresh Indian Cottage Cheese
Paneer will keep in an airtight container for up to 2 weeks in the fridge.

How to cook and use paneer

Paneer is typically cut into small bite-size pieces, either cubes or rectangles. Then they are either:

  • Stirred into curries, just as-is. Paneer doesn’t need cooking, just heating through. The idea here is that the paneer absorbs the flavour of the curry sauce; or
  • Pan-fried until golden – like you do halloumi – before being stirred into curries such as Palak Paneer, and other dishes.
Paneer being pan fried in a skillet

It will come as no surprise to anyone that I prefer the latter. Because, as I always say, browning = flavour!! The paneer looks irresistible when it’s crispy and golden on the outside. You just want to eat it straight out of the pan. You really will. I do!

Bonus: Pan-frying also causes the paneer to set better, so it’s less likely to break up when stirred into curries – a common problem when uncooked paneer is stirred into curries.

Palak Paneer - Indian Spinach Curry with Cheese in a black skillet, fresh off the stove
Homemade paneer used to make Palak Paneer.

Dishes using Paneer

I’m sharing today’s homemade paneer recipe for use in Palak Paneer, India’s famous Spinach Curry with Paneer.

But there’s a wide variety of other Indian dishes that use paneer, both savoury main dishes as well as desserts and snacks.

It’s also common to substitute paneer for meat in some dishes, as it makes a great vegetarian alternative that’s equally filling and satisfying. Here are a couple of curry recipes I’ve previously shared that can be made vegetarian by switching the meat with paneer:

  • Paneer Tikka Masala – Substitute the chicken with paneer in my Chicken Tikka Masala recipe; and
  • Paneer Butter Masala Curry – Switch the chicken in my Butter Chicken.

Enjoy! – Nagi x


Watch how to make it

How to make Paneer - Fresh Indian Cottage Cheese
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Homemade Paneer (Fresh Indian Cottage Cheese)

Recipe video above. Homemade paneer is far superior to store bought. It's softer and creamier, and has much better flavour. It's easy to make, without special equipment. All it takes is a little patience to let the cheese set in the fridge for 4 hours.
Use paneer to make the great Indian classic, Palak Paneer (Spinach Curry with Paneer)
Course Mains
Cuisine Indian
Keyword homemade paneer, how to make paneer, Indian cheese recipe, paneer recipe
Prep Time 10 minutes
Cook Time 10 hours
Setting 4 hours
Servings 4 – 6 people
Calories 308cal
Author Nagi

Ingredients

  • 2 litres / 2 quarts milk , full-fat (low-fat won't work)
  • 4 tbsp lemon juice (sub white vinegar)

Instructions

Curdle milk:

  • Heat the milk in a large saucepan over medium high heat until the top becomes foamy, just as looks like it's about to boil.
  • Turn stove off. Add lemon juice and stir for 1 minute. The milk should begin to curdle. If it doesn’t, turn the stove back on and bring back to a gentle boil until the solids separate.

Strain & remove excess water:

  • Line strainer or colander: Place over a deep bowl. Line strainer with 2 layers of cheesecloth (Note 1).
  • Strain: Ladle in half of the curdled milk to begin with, then pour the rest in. Leave until all the liquid drains – this might take 5 to 10 minutes.
  • Rinse: Discard liquid (whey) in the bowl. Bundle the paneer up in the cheesecloth (it will still be quite watery at this stage) then rinse bundle briefly under cold tap water. This helps to remove lemon flavour + cool for easier handling.
  • Squeeze out excess water by twisting the cheesecloth and squeezing the bundle, but not so hard that paneer squeezes out through the cloth. Once liquid no longer comes out, stop. The paneer will still be quite soft at this stage.

Set in fridge:

  • Weigh cheese down with weights: Shape cheese into a disc around 2cm / ¾" thick, still wrapped in cheesecloth. Place in a strainer or colander set over a bowl. Top with a small plate then 2 x 400g/14oz cans (or similar weight).
  • Refrigerate for 4 hours. During this time the paneer will set (become firm) and remaining liquid will drain out. (Note 2)

Storage / cutting:

  • Remove paneer from fridge and carefully unwrap. There will be a dent in the middle, this is normal (it's from the draining).
  • At this stage, the paneer is now ready for use. You can either cut it immediately and use in a recipe (such as Palak Paneer!), or store the whole uncut block for another time and just cut when needed.
  • Store in the fridge for up to 2 weeks, or freeze for 3 months.

Notes

1. Cheesecloth – Thin loose-woven cotton fabric used in cheesemaking and other cooking for straining. Sold at fabric stores and some kitchenware stores. It can be as cheap as $3 per metre.
Alternatives: Clean blue Chux wipes (yes, really!); old thin handkerchiefs used in a single layer; 2 layers of good-quality paper towels (not cheap stuff, they just disintegrate). Standard tea towels won’t work, they are too thick for the liquid to drain out.
2. If you leave it in longer, the cheese will become firmer and can be more crumbly to cut because the weight continues to press liquid out. So try to stick to 4 to 5 hours for the time the paneer is in the fridge with the weights on. Your paneer will be nice and soft, like we want!

Nutrition

Calories: 308cal | Carbohydrates: 25g | Protein: 16g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 50mg | Sodium: 215mg | Potassium: 675mg | Fiber: 1g | Sugar: 26g | Vitamin A: 811IU | Vitamin C: 6mg | Calcium: 566mg | Iron: 1mg

Life of Dozer

Weekend teeth inspection. I always think he has disproportionally small teeth for a dog that big!!

Dozer teeth inspection

The post How to make Paneer (fresh Indian cheese) appeared first on RecipeTin Eats.

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Palak Paneer – Indian Spinach Curry with Cheese

Palak Paneer is the ultimate and best-known Indian spinach curry, made with golden pan-fried pieces of cheese (paneer). For a recipe this special, I can’t endorse shortcuts. This version is made entirely from scratch – including the paneer cheese! And … while we’re at it, welcome to Indian Week here at RecipeTin Eats!! ???? Welcome... Get the Recipe The post Palak Paneer – Indian Spinach Curry with Cheese appeared first on RecipeTin Eats.

Palak Paneer – Indian Spinach Curry with Cheese

Palak Paneer is the ultimate and best-known Indian spinach curry, made with golden pan-fried pieces of cheese (paneer). For a recipe this special, I can’t endorse shortcuts. This version is made entirely from scratch – including the paneer cheese!

And … while we’re at it, welcome to Indian Week here at RecipeTin Eats!!

????Welcome to Indian week!! ????

Palak Paneer is a recipe I’ve been busting to nail for years now. I’m thrilled it’s finally ready to share with you. So to celebrate, I’ve decided to declare this week as Indian week!

This week there will be three brand new, iconic Indian recipes to make your very own Indian feast:

  1. Palak Paneer – This recipe, including homemade paneer (the cheese!)
  2. Naan – Finally, finally, finally! FIVE YEARS in the making!
  3. Samosas – Oh yes we did … and it’s AMAZING!!!

Note the extreme and excessive use of exclamation marks here … a small indicator of the level of excitement and work that has gone into these recipes. I hope you enjoy them!

Palak Paneer

While there are many curries across the Indian subcontinent made with spinach, none are probably as well-known across the world as Palak Paneer – a dish of chunks of a fresh cottage cheese, called paneer, swimming in a lush sauce made with fresh spinach. The spinach gives the sauce a naturally thick and creamy consistency, and palak paneer’s signature deep, jungle-green hue.

This is one of the milder Indian curries out there, both in heat and spice intensity. The gentle spicing from fenugreek, cumin and coriander plays well with the delicate spinach flavour, without overwhelming it. Meanwhile, the paneer are like little creamy sponges that suck up all those tasty flavours in the sauce!

Admittedly, I used to think palak paneer was kind of boring – until I realised I’d never really had a great one. This curry is anything but dull when done right. It’s unique among curries with its creamy green sauce. It’s full of nourishing goodness and is packed with layers of flavour. And it’s completely vegetarian to boot.

This is a curry that can honestly please just about everyone. Whether it’s kids or card-carrying carnivores, I challenge you to find someone who’ll turn their nose up to palak paneer when it’s this good!

Palak Paneer in a bowl, served over basmati rice

What you need for Palak Paneer

The two components of Palak Paneer are:

  1. Paneer – The fresh Indian cheese; and
  2. Spinach Curry Sauce – Made with fresh spinach. LOTS of it!!!

1. Paneer – Fresh Indian Cheese

These days, you can buy it – but I implore you, don’t! While homemade paneer does take a bit of time to make, it’s simple. It’s just milk and lemon, and you don’t need any special equipment. Most importantly, it is far superior to store-bought paneer.

Store-bought paneer is hard and dry and kind of spongey. It’s more like bad feta in texture than what paneer should be. Homemade Paneer on the other hand is soft and creamy, and true delight to eat!

How to make Paneer - Fresh Indian Cottage Cheese

This is all you need to make homemade Paneer: just milk and lemon juice or vinegar.

How to make Paneer - Fresh Indian Cottage Cheese

I’ve posted the recipe for How to Make Paneer separately for ease of reading.

As well as better results, you will get an enormous sense of satisfaction from making your own cheese!


2. Spinach Curry (Palak)

Here’s what you need for the Spinach Curry:

Palak Paneer ingredients

PLUS, of course, SPINACH!!

Big bunches of spinach for Palak Paneer

You need a LOT of spinach to make Spinach Curry. Like seriously, A LOT. As in five BIG bunches to yield 700g/1.4lb of leaves in total. Yes.

You will need to pick the leaves, wash and dry them, then chop them.

I’m not going to lie – I was over this job by the 5th (6th? 7th?) batch of palak paneer.

And I know, I know. The first thing you’re wondering is easier alternatives. Frozen spinach? Bags of pre washed baby spinach? I tried ’em all. It’s not the same, believe me – more on this below!

Easier spinach options – but why they also fall short

I was never going to publish Palak Paneer without trying out more convenient spinach alternatives! Here’s what I found:

  • Baby spinach – Handy dandy, wouldn’t it be, if we could just use big bags of pre-washed baby spinach? Regretfully, the result was barely passable. Baby spinach is just too delicate, so you just don’t end up with any texture in the sauce at all. It also has very little spinach flavour. We ended up looking at what appeared like a pot of green smoothie. It was just sad – and barely edible….
  • Frozen spinach – This works, but you end up with about 1/3 of the final curry quantity! It also has a diluting effect on flavours which you need to account for.

    To achieve the same flavour as per written recipe, use 250g/8oz frozen spinach in place of 700g/1.4lb of fresh spinach leaves. Add thawed frozen spinach in place of fresh spinach, including the excess water leeched by the thawed spinach, and only cook for 3 minutes. Proceed with recipe.

    Essentially, frozen spinach is 3 times more densely packed than cooked down fresh spinach which is why you end up with so much less. Also, the sauce will be thicker and paler, and the spinach flavour is not quite as pronounced. But it’s still very tasty – you just wind up with a LOT less!!

How to make Palak Paneer

The steps below depict the steps for making the Palak Paneer. See the process steps in the separate Paneer recipe for how to make the homemade cheese.

How to make Palak Paneer
  1. Paneer (homemade Indian fresh cheese) – Firstly, make the Paneer. We need one batch per the paneer recipe here, which includes process steps and recipe video. It calls for 4 hours of setting in the fridge, so you will need to factor this in. It can be made up to 2 weeks ahead;
  2. Onion and spices – The curry starts by sautéing onion with the spices, to coax the flavours from the spices. A large pot is the best cooking vessel – you’ll thank me when you get to the spinach part! The onion should be cooked until soft but not golden;
  3. Garlic, ginger and tomato – Next we cook off the garlic and ginger. It will already be smelling amazing, now take it to another level!! Next, tomato. This essentially deglazes the pot (ie. loosens the tasty golden flavours stuck to the base of the pot) and adds a little body;
  4. Wilt spinach – Then we add the spinach and cook it until wilted. You’ll need to add the spinach in 3 batches. That is: Add, wilt. Add, wilt. And so on, until all the spinach is in. Continue to cook it for 10 minutes more to soften;
How to make Palak Paneer
  1. Cream and lemon juice are then added and cooked for 3 minutes. The cream adds a touch of richness, but not too much. Meanwhile the lemon brings a touch of welcome freshness and some backbone tang;
  2. Blitz half – Remove half the spinach mixture, puree using a stick blender and return into the pot. I like to puree just half so as to retain some texture in the sauce. You will find some recipes, and even some restaurants, puree the sauce completely. I personally don’t enjoy that texture – it’s too much like a smoothie! Having some spinach texture in the sauce is so much more pleasant and interesting;
  3. Stir in pureed spinach – The sauce should be quite thick now;
  4. Pan-fry paneer – Pan-fry the paneer in ghee or butter until golden. Colour = flavour, and paneer is no exception to this rule! The added bonus is that the paneer holds together better once pan-fried so you don’t need to handle it as delicately when stirred into the curry;
How to make Palak Paneer
  1. Add golden paneer into the Spinach Curry; then
  2. Gently stir – and you’re done! Note the sauce is deliberately quite thick, it’s not as loose as other curries like Butter Chicken. But nor should it be so thick that it’s like a paste. If it’s too thick, add a tablespoon of water at a time to loosen it up, taking care not to dilute the flavour.

Serve with Basmati Rice, or add a side of fluffy, bubbly and buttery naan which is coming your way on Wednesday. ???? But if you can’t wait, whip up a quick batch of Easy No Yeast Flatbreads, which is my handy backup to real naan!

Pot of freshly made Palak Paneer, ready to be served
Close up of a piece of Paneer in Palak Paneer, showing creamy soft inside

As a general note, in case you are wondering (because I was!), Palak Paneer is more spinach curry and less paneer. I always had it in my head that there was loads more Paneer in it, but actually, there isn’t heaps. I realise now that it’d be too much of a good thing if there was any more paneer, and this way the sauce really shines as the the other star of the show as much as the paneer.

If you do want more cheese – and I really don’t blame you – just scale up the Paneer recipe. It’s no more effort to make more!

Indian feast menu - Palak Paneer, Basmati rice, homemade naan, samosas and Cabbage Thoran side salad

Serve with …

Just to restate, it’s Indian Week here on RecipeTin Eats!! This week I’m sharing a series of brand new Indian recipes so you can make your very own Indian feast.

This Wednesday, I’ll be sending you the most magical naan recipe of your life – fluffy and chewy and bubbly, as it should be. I’ll also be publishing a terrific side salad that I’ve been obsessively eating all weekend.

And on Friday, we have SAMOSAS!!! I’m so thrilled about this one. These little babies are completely irresistible!

I hope you enjoy this week’s recipe bounty as much as I have creating, photographing and filming them!! All the washing up involved on the other hand – not so much … ????– Nagi x


Watch how to make it

Freshly made Palak Paneer in a black skillet, fresh off the stove
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Palak Paneer – Indian Spinach Curry with Homemade Fresh Cheese

Recipe video above. A dish this iconic demands to be made properly – from scratch, with lots of fresh spinach and homemade paneer (Indian fresh cheese!) This is a magnificent vegetarian curry, packed with an extraordinary amount of nutrition and goodness!
Course Curry, Mains
Cuisine Indian
Keyword Palak paneer, Spinach curry, vegetarian curry
Prep Time 45 minutes
Cook Time 25 minutes
Servings 6
Calories 510cal
Author Nagi

Ingredients

Homemade Paneer (Note 1):

  • 1 batch homemade Paneer (Indian fresh cheese; recipe linked below)
  • 30g / 2 tbsp ghee or unsalted butter (for pan frying, Note 2)

Palak Paneer:

  • 30g/2 tbsp ghee or unsalted butter (Note 2)
  • 1 1/2 onions , finely chopped (brown or yellow)
  • 1 tsp fenugreek seeds (whole) (Note 3)
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 3/4 tsp salt , kosher/cooking salt (if using table salt, reduce by 1/4 tsp)
  • 1/4 tsp black pepper
  • 2 garlic cloves , finely chopped
  • 2 tsp ginger , finely grated (20g)
  • 2 tomatoes , peeled, seeded and diced (Note 4)
  • 1 green chilli , finely sliced (cayenne, Note 5)
  • 700g/ 1.4lb fresh spinach leaves (English spinach) , thoroughly washed and roughly chopped (~9 cups very tightly packed) (Note 6)
  • 1/4 cup water
  • 1/3 cup + 1 tbsp cream (pure, heavy or thickened)
  • 1 tbsp lemon juice

Instructions

  • 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.
  • Add garlic and ginger, cook for 2 minutes.
  • Add the tomato and chilli, cook for 3 minutes on a medium heat.
  • 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.
  • Cook, stirring every now and then, for 10 minutes still on a medium heat.
  • Add the cream and lemon juice. Cook, stirring gently, for 3 minutes.
  • 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.
  • Gently stir in golden pan-fried paneer. Stir gently to mix through.
  • Serve over basmati rice! Naan recipe coming Wednesday.

Golden Pan-Fried Paneer (Note 8):

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

Notes

1. Paneer – This is a fresh cheese used in Indian cooking. Even though nowadays you can buy it at stores, homemade is superior by a long shot. It’s softer, with a much more creamy texture (store-bought is hard and dry). It’s easy to make, it’s just milk curdled with lemon juice or vinegar, then strained. Recipe here.
2. Ghee is clarified butter, one of the traditional fats used in Indian cooking. It is simply butter without the water and milk solids, so you have pure butter fat. It has a more intense flavour than butter. Either buy it, make it (it’s easy and keeps for months) or just use normal butter!
3. Fenugreek seeds – Available at stores that carry a decent range of spices. I found it at Harris Farms (Australia). Also, of course, at Indian grocery stores! They are used whole in this recipe. Don’t worry they soften through cooking so you will not bite down on one and break a tooth!
4. How to peel tomatoes (easily) – Cut a cross in the base of the tomato and cut out a small circle from the stem end. Bring a saucepan of water to the boil, then put tomatoes in for 30 seconds. The skin will start curl away from the cut. Remove, put in bowl of cold water (just from the tap is fine). Then the skin will easily peel off. Scoop out watery seeds, then finely chop and use per recipe.
If you are in a hurry, you can use 3/4 cup of canned crushed tomato instead.
5. Green chilli – Use a large green chilli (cayenne) so it’s not too spicy.
6. Spinach – This recipe is best made using bunches of fresh true spinach, known as English Spinach.
You will need [5] large bunches weighing [1.5 kg] in total in order to get 700g/1.4lb of spinach leaves. Yes, that is a lot – but think of all the nutrition you’re getting in!
Pick off the leaves, weigh out 700g/1.4lb. Wash thoroughly (spinach leaves are notoriously dirty!. Then dry and chop.
Baby spinach – I tried it, it’s too delicate to work here. The spinach sauce just turns into a green smoothie, and it has no texture nor much flavour.
Frozen spinach – This works, but you end up with about 1/3 of the recipe quantity and have to account for flavour dilution! To achieve the same flavour as per written recipe, use 250g/8oz frozen spinach for the entire recipe (ie. in place of 700g/1.4lb of fresh spinach leaves). Add thawed frozen spinach in place of fresh spinach, including the excess water leeched by the thawed spinach, and only cook for 3 minutes. Proceed with recipe. See more in post about frozen spinach and why the batch size is so much smaller.
7. Pan-fried paneer – While you are welcome to use paneer that has not been pan-fried, you’ll find that raw paneer is a bit delicate and prone to crumbling when stirred into curries. Once pan-fried, it sets better so it’s not as delicate. Plus, that golden crust is so good!
8. Storage – This curry will keep for 4 to 5 days in the fridge, but the spice flavour does start to fade. It’s best consumed freshly made, or the next day.

Nutrition

Calories: 510cal | Carbohydrates: 27g | Protein: 16g | Fat: 39g | Saturated Fat: 24g | Trans Fat: 1g | Cholesterol: 127mg | Sodium: 647mg | Potassium: 1291mg | Fiber: 4g | Sugar: 20g | Vitamin A: 12854IU | Vitamin C: 43mg | Calcium: 548mg | Iron: 4mg

Life of Dozer

Wishing he was down there instead of up here…. (PS Is it just me or does his rump look rather large?? He’ll blame the camera. I’ll blame the Carrot Cake Cupcakes).

Dozer Mona Vale headland

The post Palak Paneer – Indian Spinach Curry with Cheese appeared first on RecipeTin Eats.

Source : Recipe Tin Eats More   

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