Palak Paneer
Try this Palak Paneer dish and see how delicious vegetarian dishes can be.
To start, heat up milk over medium heat in a large saucepan, stirring occasionally, until it begins to steam. Next, remove the milk from the heat, add 1/2 cup of lemon juice and stir. Allow it to sit for 10 minutes until the curds separate from the whey. Strain the mixture through a cheesecloth or fine dish towel, squeeze out excess liquid and discard.
To prepare the curds, season them with 1/2 teaspoon of salt and shape them into a 1-inch-thick disk with the cheesecloth. To make the curds firm, place them between two plates and refrigerate them for 3 hours or overnight.
Time to prepare the spinach. Fill a large saucepan with salted water and bring it to a boil over high heat. Next, add the spinach, cover and remove from the heat. Allow it to sit for 5 minutes. Drain the spinach, place it in an ice water bath and then drain again.
We’re going to prepare the flavorful sauce now. In a blender, combine spinach, jalapeño, 1 tablespoon of garlic and ginger. Spinach gives the recipe a fresh and earthy flavor, while the spices give the dish a spicy and savory kick. Puree the ingredients until they’re smooth and set aside.
In a medium skillet, heat 2 tablespoons of butter over medium heat. Next, add the onion and 1 tablespoon of garlic. Sauté until translucent, about 2 minutes.
Add your seasonings, like nutmeg, cumin, chili powder and bay leaf. Sauté for 1 minute. Add the chopped tomatoes and stew for 5 minutes, or until the tomatoes begin to break down. Add the reserved spinach puree, heavy cream, remaining 2 teaspoons salt and pepper. Make sure to stir until heated through.
In a nonstick skillet, heat the remaining 1 tablespoon of butter over medium heat. Cut the paneer into 1-inch cubes, add to the pan and sear on both sides until golden brown. Add the paneer cubes to the creamy tomato sauce, stirring gently to coat.
Palak paneer is a delicious dish to have for lunch or dinner. This dish is best served over long-grain rice or with naan bread.
Prep Time: 20 minutes (plus 3 hours to chill) | Cook Time: 30 minutes | Total Time: 50 minutes (plus 3 hours to chill) | Servings: 4
Ingredients:
- 1 gallon Friendly Farms Whole Milk
- ½ cup plus 2 tablespoons fresh lemon juice, divided
- 2 ½ teaspoons Stonemill Iodized Salt, divided
- 8 ounces Little Salad Bar Flat Leaf Spinach
- 1 jalapeño, seeded and chopped
- 2 tablespoons minced garlic, divided
- 2 tablespoons minced ginger
- 3 tablespoons Countryside Creamery Unsalted Butter, divided
- ½ onion, chopped
- ½ teaspoon Stonemill Nutmeg*
- 2 teaspoons Stonemill Ground Cumin
- ½ teaspoon Stonemill Chili Powder
- 1 bay leaf
- 1 cup chopped tomatoes
- ¼ cup plus 2 tablespoons Countryside Creamery Heavy Whipping Cream
- ½ teaspoon Stonemill Ground Black Pepper
*These are Seasonal items that are only in stores for a limited time and may no longer be available.
Directions:
- In a large saucepan, heat the milk over medium heat, stirring occasionally until it reaches 200° or it begins to steam.
- Remove milk from heat. Add ½ cup lemon juice, stir. Allow to sit for 10 minutes until the curds separate from the whey.
- Strain mixture through a cheesecloth or a fine dish towel. Squeeze out the excess liquid and discard. Season the curds with ½ teaspoon salt.
- Shape the curds into a 1-inch thick disk with the cheesecloth. Place the cheese between two plates and top with a heavy object. Refrigerate for 3 hours or overnight.
- Fill a large saucepan with salted water, bring to a boil over high heat. Add the spinach, cover and remove from heat. Allow to sit for 5 minutes.
- Drain the spinach and immediately place in an ice water bath; drain again.
- In a blender, combine the spinach, jalapeño, 1 tablespoon garlic and ginger. Puree until smooth, reserve.
- In a medium skillet, heat 2 tablespoons butter over medium heat. Add the onion and remaining 1 tablespoon garlic. Sauté until translucent, about 2 minutes, stirring occasionally.
- Add the nutmeg, cumin, chili powder and bay leaf. Sauté for 1 minute. Add the chopped tomatoes, stew for 5 minutes or until the tomatoes begin to break down.
- Add the reserved spinach puree, heavy cream, remaining 2 teaspoons salt and pepper. Stir until heated through. Reserve.
- In a nonstick skillet, heat the remaining 1 tablespoon butter over medium heat. Cut the paneer into 1-inch cubes, add to the pan and sear on both sides until golden brown. Add the paneer to the sauce and serve.
Recipe Courtesy of Chef Michelle, ALDI Test Kitchen