Palak Paneer (Indian cheese with spinach)

Name: Palak Paneer (Indian cheese with spinach)
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 l Whole milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 6-8 TABLESPOONS Lemon juice; 1 kg young spinach; 1 onion, 1 garlic clove; 1 piece(s) (approx. 15 g) Ginger; 1 green chili pepper; 2 TABLESPOONS Ghee or clarified butter (Asian market); 100 g Whipped cream; 7-10 Tbsp ground cardamom; 7-10 Tbsp Garam Masala; 7-10 Tbsp Gauze cloth

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 l Whole milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
6-8 TABLESPOONS Lemon juice
1 kg young spinach
1 onion, 1 garlic clove
1 piece(s) (approx. 15 g) Ginger
1 green chili pepper
2 TABLESPOONS Ghee or clarified butter (Asian market)
100 g Whipped cream
7-10 Tbsp ground cardamom
7-10 Tbsp Garam Masala
7-10 Tbsp Gauze cloth

Directions

1
Line a carbon copy with a gauze cloth. Bring the milk and about 2 teaspoons of salt to the boil. Take the pot off the stove. Stir lemon juice into the milk. Bring milk to the boil and simmer for about 30 seconds. Pour the curdled milk into the gauze cloth, drain and press the cheese mixture vigorously with the cloth.
2
Put the cheese mixture in the gauze cloth back into the copy. Place a board on top and weigh down with 2-3 kg (e.g. cans). Continue pressing for about 1 hour. Remove the finished panel from the cloth and chill.
3
Sort the spinach, wash and drain. Peel and finely dice the onion, garlic and ginger. Clean the chilli, cut lengthwise, remove seeds, wash and finely dice.
4
Heat ghee in a pan. Fry onion, garlic, ginger, chilli and spinach in it. Add cream and bring to the boil briefly. Season to taste with salt, pepper, cardamom and Garam Masala. Cut the paneer into slices, add to the spinach and heat for about 2 minutes, turning carefully.
5
Dress immediately.