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PALAK PANEER (core)




Source of Recipe


WW Community


List of Ingredients




1 1/2 cups skim milk
1/2 cup ff yogurt with live cultures
Salt
2 teaspoons lime or lemon juice
9 ounces fresh spinach or 1 small packet frozen spinach
2 green chiles, chopped
1/2 teaspoon chopped fresh ginger
1 Tablespoon canola oil
A pinch of fenugreek seeds
1 medium onion, chopped
1 clove garlic, chopped
1/2 teaspoon cumin seeds
2 tomatoes, puréed

Recipe



To make paneer, bring the milk just to boiling point, then add the yogurt with a pinch of salt and the lime or lemon juice. Continue boiling for 7-10 minutes. The milk will separate. Remove from the heat and allow to cool.

Place a large strainer lined with cheesecloth (or a jelly bag on a stand) over a bowl and pour in the milk to collect the solids in the strainer, allowing the whey to remain in the bowl below. When most of the whey has drained out, press down the solids in the strainer with a potato masher or the back of a large spoon to squeeze the rest of the moisture out, or squeeze and twist jelly bag/cheesecloth with your hands. You will get about 4 ounces curd cheese or paneer. Press into a rectangular patty and refrigerate for 15 minutes.

Cook the spinach (about 2 minutes) with the chiles, ginger, a pinch of salt, and just a sprinkling of water if using fresh spinach. If using fresh spinach, puree in a blender when cool. If using frozen chopped spinach, skip this step.

In a nonstick skillet, heat the oil over medium heat and fry the fenugreek seeds for 30 seconds, then add the onion and saute 5-7 minutes, until translucent and lightly colored. Add the garlic and cumin, and after 30 seconds the tomatoes. Cook for about 5 minutes.

Cut the paneer into 1" cubes. When the liquid from the tomatoes has evaporated, add paneer and stir gently. Add the spinach and cook for 2-3 more minutes. Season to taste with salt. Serve over rice. Serves 2.