How to Make Palak Paneer

How to Make Palak Paneer

Ingredients

Garam Masala

Makes about ¾ cup

¼ cup coriander seeds

¼ cup cumin seeds

2 (2-inch) cinnamon sticks

1 rounded tablespoon whole green cardamom pods (or 1 tablespoon cardamom seeds)

1 tablespoon whole black peppercorns, or less if desired

1 ½ teaspoons whole cloves

 

Paneer

Makes about 8 to 10 ounces

8 cups whole milk

3 to 4 tablespoons white vinegar or fresh lemon juice

 

Palak Paneer

Serves 4

2 pounds fresh spinach, trimmed, washed and coarsely chopped

3 to 4 tablespoons ghee or oil or a combination

8 ounces store-bought Paneer or 1 recipe homemade Paneer, cut into 1-inch chunks

1 medium onion, finely chopped

1 tablespoon peeled, minced fresh ginger

2 teaspoons minced garlic

2 teaspoons minced fresh hot green chilies, or as desired

1 teaspoon ground coriander

1/4 teaspoon ground turmeric

1 teaspoon kosher salt, or to taste

3 to 4 tablespoons heavy cream or sour cream, optional

½ teaspoon garam masala, plus more for garnish

Instructions

1. To make garam masala, warm a heavy skillet (cast iron is best) over medium-low heat. Add all of the spices and slowly toast, stirring often, until the spices release a warm toasty aroma and darken several shades. About 12 to 15 minutes. Transfer the spices to a plate and cool completely.

2. In a clean coffee or spice grinder, grind the mixture to a fine powder. Store in an airtight container and use within 3 months
Note: To the above mixture you might add 1 or 2 bay leaves while roasting and/or ½ teaspoon freshly ground nutmeg after roasting. You can change the proportions to suit your taste. Sometime I use only 1 tablespoon each coriander and cumin.

3. To make paneer, in a large heavy saucepan bring the milk to a boil over high heat, stirring almost constantly. When the milk comes to a boil reduce the heat to low and stir in three tablespoons vinegar or lemon juice. Continue stirring gently in one direction until the milk curdles and the cheese separates from the clear whey. If after a minute the cheese has not fully formed and the whey is not a clear greenish color add small amounts of vinegar or lemon juice (up to one tablespoon) and continue to stir gently until the cheese has formed.

4. Remove the pan from the heat and pour the cheese and whey through a fine sieve lined with two to three layers of cheesecloth. Allow the cheese to drain for a few minutes in the sieve. Bring up the four corners of the cheesecloth and bundle them together. Twist gently to squeeze out as much whey as possible.

5. Wrap the cheese in the same cheesecloth to make a neatly shaped bundle and set in on a board in the sink or on a baking tray. Weigh it down with a pot filled with water (or anything else that will do the job) and allow to compress and further drain for 5 to 30 minutes (depending on how firm you want the cheese). Unwrap the cheese and pat it dry with paper towels. Paneer may be stored for up to 4 days, wrapped in plastic in the refrigerator, but is best if used right away.

6. To make palak paneer, heat 1 tablespoon of the ghee or oil in a nonstick skillet over medium-high heat. When hot, add the paneer pieces and cook, gently turning and tossing, until light golden on all sides, about 2 minutes. This may be done in 2 batches if necessary adding a little more oil for the second batch if needed. Remove the cheese with a slotted spoon to a plate and set aside.

7. Transfer the ghee or oil left in the pan along with the remaining ghee or oil to a 4 to 5 quart Dutch oven and place over medium-high heat. Add the onion and cook, stirring often, until light golden, about 5 minutes. Add the ginger, garlic, and green chilies and cook, stirring, for 3 minutes more or until the seasonings are fragrant and looked fried. Stir in the ground coriander and turmeric. Pack in the spinach. Reduce the heat to medium-low and cook, covered, for 10 minutes. Uncover and stir the spinach mixture well. Cover again and cook for 8 to 10 minutes.

8. Uncover and stir in the salt, fried paneer, the optional cream or sour cream, and the garam masala. Cover and cook very gently for 5 minutes more. Taste and adjust seasoning, if necessary. Transfer to a serving dish and sprinkle with a little garam masala.