Palak Paneer

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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.

 

Directions:                    

1. In a large saucepan, heat the milk over medium heat, stirring occasionally until it reaches 200° or it begins to steam.
2. Remove milk from heat. Add ½ cup lemon juice, stir. Allow to sit for 10 minutes until the curds separate from the whey.
3. Strain mixture through a cheesecloth or a fine dish towel. Squeeze out the excess liquid and discard. Season the curds with ½ teaspoon salt.
4. 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.
5. 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.
6. Drain the spinach and immediately place in an ice water bath; drain again.
7. In a blender, combine the spinach, jalapeño, 1 tablespoon garlic and ginger. Puree until smooth, reserve.
8. 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.
9. 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.
10. Add the reserved spinach puree, heavy cream, remaining 2 teaspoons salt and pepper. Stir until heated through. Reserve.
11. 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