See under the title of my blog it says, ‘food. experiences. experiments. recipes’… this was one of those experiments. So, please excuse this very unattractive curry. It may be the ugliest thing you’ve ever seen but man was it tasty!
The experiment part was the paneer, and although it wasn’t the first time I had made it, it was the first time I had used it in a curry. It is an incredibly easy cheese to make, but so far I had only used it in pies, and crumbled in salads. When I made this curry the paneer had only been setting in the fridge for a few hours, I think it would have had a better chance of staying in solid cubes if I had left it for twenty four hours, so that’s what I’ve suggested in this recipe. Alternatively you could use store bought paneer.
In the end, it was still really delicious, it just wasn’t the same as I’ve had it in Indian restaurants, but, that’s ok! I didn’t use the traditional spices and cream either, and I added chickpeas, so, maybe I shouldn’t really be calling it Palak Paneer, but, in the words of Kylie Kwong, it’s MY version of Palak Paneer. 😉
You will need to start this recipe the day before
2L full cream milk
1/3 cup fresh lemon juice
1 tsp salt
300-350g spinach (I used a mixture of Brazilian and Baby Spinach)
2 long green chillies, roughly chopped
4 cloves garlic (1 roughly chopped and 3 finely chopped)
1 Tbs fresh ginger, julienned, plus extra to serve
2 tbs coconut oil
1 tsp cumin seeds
1/2 tsp black mustard seeds
1 brown onion, finely diced
2 bay leaves
2 tomatoes, diced
1/2 tsp turmeric
1 tsp curry powder
1 heaped tsp garam masala
400g can chickpeas, rinsed and drained
300g Paneer, cut into 2cm cubes
1/2 cup plain yoghurt, plus extra to serve
salt and pepper
Cherry tomato, cucumber and parsley salad, lemon wedges, and brown rice, to serve
To make the paneer, place the milk in a large saucepan over medium heat. Heat, stirring, until foamy and steaming. Do not bring to the boil.
Remove from heat and stir in the lemon juice. You should see the curds separating from the whey almost immediately. Cover with a tea towel and set aside for 15 mins.
Strain the curds and whey through a sieve lined with muslin or a couple of fresh chux cloths. Bring the corners together and twist to push the whey out of the curds. You can also press down on it to really get the liquid out. Unwrap and stir in the salt. Bring together the corners and twist again and press out the last of the whey. Set the sieve in a bowl, place a small plate on top of the paneer, along with a couple of cans of food as weights. The sieve must be clear of the bottom of the bowl to allow any more liquid to drip out from the paneer. Place in the fridge overnight to set.
For the curry, bring a large saucepan of water to the boil. Prepare a large bowl with ice and water. Place the spinach in the boiling water, press down and cover with a lid. Remove from heat and let sit for 2mins. Strain the spinach and place in the ice water for 5mins.
Place the spinach in a blender, along with the 1 clove of roughly chopped garlic, the green chillies and the ginger. Blend until smooth (add a little water if necessary). Set aside.
In a large saucepan, heat the oil over a medium high heat. Add the cumin seeds and mustard seeds and cook, stirring until they begin to splutter, about 3mins.
Add the bay leaves and the onion. Cook until golden, about 5 mins. Add the remaining 3 garlic cloves and the tomatoes. Cook, stirring, until tomatoes break down, about 3mins.
Add the turmeric, curry powder, garam masala and chickpeas. Cook, stirring, for about 3mins, or until fragrant.
Reduce the heat to medium and add the spinach mixture. Heat, stirring, until nearly simmering. Add the yoghurt and stir through. Add some salt and pepper to taste. Add the paneer and very carefully stir through the sauce, being careful not to break it up too much. Turn off the heat and let sit for 10 mins before serving.
Serve with the brown rice, the salad, lemon wedges, extra ginger, extra yoghurt and a nice cold beer.