Palak Paneer – Indian Spinach Curry with Homemade Fresh Cheese

Instructions

1. 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.
2. Add garlic and ginger, cook for 2 minutes.
3. Add the tomato and chilli, cook for 3 minutes on a medium heat.
4. 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. Cook, stirring every now and then, for 10 minutes still on a medium heat.
6. Add the cream and lemon juice. Cook, stirring gently, for 3 minutes.
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. Gently stir in golden pan-fried paneer. Stir gently to mix through.
9. Serve over basmati rice with fluffy, chewy homemade naan on the side.
10. Cut paneer into 1.25cm / ½" thick slices. Then cut each slice into 2.5cm x 2 x 1.25cm thick pieces – approximately.
11. Melt half the ghee or butter in a non-stick pan over medium-high heat.
12. Place half the paneer in the pan and cook for 1 – 1 1/2 minutes until light golden. Turn, then cook the other side until light golden.
13. Remove onto paper towel-lined plate. Repeat with remaining butter and paneer. Use per recipe.