Paneer with Sauteed Spinach (Indian Cottage Cheese with Spinach) Recipe by Pam Pillay Paneer/Cheese: 1 L low-fat milk 3-4 tbsp lemon juice - Place milk in a heavy based saucepan and bring to a gentle boil - Remove from heat and stir in one tablespoon of lemon juice at a time. - The milk should curdle and separate into the curd and whey. - Place a piece of muslin or cheesecloth into a large sieve and pour curdled milk into the cloth. -You can choose to save the whey until the next time as this produces a softer cheese. -Rinse the curds with fresh water to get rid of the lemon flavour -Twist the cloth as tightly as possible to squeeze out all the remaining water. -You can then open the cloth and shape the cheese, then retie the cloth and place a heavy object on top of the tightly wrapped cheese or you can leave in the twisted cloth and refrigerate for at least 20 minutes in the fridge. -When ready to cook, cut into blocks and gently fry in a little butter until browned on all sides Sauted Spinach: 1kg fresh spinach leaves, finely chopped 1 tbsp oil 1 small onion, finely chopped 3-4 cloves fresh garlic, finely chopped 2 dry red chilli, finely chopped 1 tsp cumin powder 2 tsp coriander powder Salt to taste -Heat oil in a pot and add onion and dry chilli. Fry until translucent and light brown -Add garlic and fry for a minute. -Add chopped spinach and the rest of the ingredients and cooked until tender. -Add browned cubes of paneer. -Serve with roti or rice https://youtube/watch?v=XUT0Q8_x9NI&feature=youtu.be
Posted on: Mon, 14 Jul 2014 10:21:22 +0000
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