Paneer with spinach (Palak paneer)

Name: Paneer with spinach (Palak paneer)
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 l Milk; 7-10 Tbsp Salt; 6-8 TABLESPOONS Lemon juice; 600 g young spinach; 1 Onion; 1 Garlic clove; 1 hazelnut-sized piece of fresh ginger; 1 green chili pepper; 2 TABLESPOONS clarified butter; 100 g Whipped cream; 7-10 Tbsp Pepper; 7-10 Tbsp ground cardamom; 7-10 Tbsp Garam Masala

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 l Milk
7-10 Tbsp Salt
6-8 TABLESPOONS Lemon juice
600 g young spinach
1 Onion
1 Garlic clove
1 hazelnut-sized piece of fresh ginger
1 green chili pepper
2 TABLESPOONS clarified butter
100 g Whipped cream
7-10 Tbsp Pepper
7-10 Tbsp ground cardamom
7-10 Tbsp Garam Masala

Directions

1
For the paneer, bring milk and 2-3 teaspoons of salt to the boil. Remove the pan from the heat, stir lemon juice into the milk, bring the milk to the boil again and simmer for about 1 minute. Pour the curdled milk into a cloth, let it drain and squeeze the rest of the liquid. Weigh down the paneer with 2-3 kg and continue pressing for about 1 hour. Remove the finished paneer from the cloth and chill until ready for use
2
Sort the spinach, wash and shake dry. Peel onion, garlic and ginger. Wash and clean the chilli pepper. Dice prepared ingredients very finely. Heat clarified butter in a pan. Fry the diced onion for about 5 minutes until golden brown. After about 4 minutes add garlic, ginger and chili. Add spinach and cream. Let the spinach collapse in the closed pan. Season to taste with salt, pepper, cardamom and Garam Masala. Cut the cheese into thin slices, add to the spinach and warm it up for about 2 minutes, turning it over carefully. Serve immediately
3
waiting time approx. 1 1/2 hours