Palak Paneer/ Saag Paneer

To make the paneer-

Boil about 4 cups of milk add 3 to 4 tbsps of lemon juice.

The curds will separate from the whey.

Then pour into a colander lined with a cheesecloth.

Pour cold water to cool the paneer down.

Place something heavy on the paneer to let it set.

This should take about 30 minutes.

Remove the cheesecloth and cut the paneer into cubes.

For the Palak Paneer-

4 cups of palak chopped or a 10 oz packet of frozen chopped spinach thawed

1 tomato

1 inch piece of ginger

2 green chillies

1 clove garlic

1 tbsp malai (top of milk)/cream

1 cloves

1 cardamon

1/4 inch piece of cinnamon

1/2 tsp cumin seeds

1/2 red onion chopped

1/2 tsp red chilli pwd

salt

2 tbsp ghee or more

Method-

Cook the palak with little water.

Grind in a Blender with the tomato, ginger, green chillies, garlic, malai, cloves, cardamon, and cinnamon.

Heat ghee, and pan fry the paneer till golden, add the fried paneer to half a cup of warm water and salt. This will keep them tender.

Using the remaining ghee, add more ghee if needed, add cumin seeds, add onions.

Saute till well browned, add the chilli pwd and then add the palak mixture and salt.

Cook till the palak mixture reduces and gets thick and creamy.

Squeeze the paneer out of the water, add to palak, stir well and remove from heat.

Serve with any kind of Indian bread.