Paneer Palak

Paneer is a common Indian cheese that doesn't melt. It is curdled with lemon juice, and does not involve rennet. You can find recipes online to make paneer from cow's milk, though if you have a Indian store locally, you can buy it frozen or fresh.

Paneer Palak

Prep Time: 25 minutes

Cooking Time: 1 hour, 15 minutes

Serves: 3-4

Ingredients:

2 lbs spinach

1 large onion, chopped

3 tomatoes, chopped

3-4 green chilli pepper, minced

1 inch ginger, grated

8-9 cloves garlic, minced

salt to taste

1 tsp turmeric powder

1 tsp coriander powder

1 tsp garam masala

6 oz paneer cheese, cut into 1 inch cubes

Cooking:

Wash spinach leaves, boil them in water for several minutes until cooked. Strain, and using a food processor, turn into a thick paste.

Put some oil into a pressure cooker, and fry onions until translucent. Remove the onions, mix them in a food processor, and return the onion paste to the pressure cooker, and fry for several minutes.

Mix ginger, tomatoes, garlic, and chillies in food processor until it's a paste, and add to the onion paste, and fry for several more minutes. Add the salt, turmeric, coriander, and garam masala.

Add the pureed spinach, mix, and pressure cook for 3-4 minutes after it whistles.

Separately, fry the paneer cubes with a little salt, until lightly browned.

When the pressure has left the pressure cooker, add the paneer cubes, return to a simmer for 5 minutes. Add more salt if needed, and serve with Bugha Chawar.