20 minutes (plus 3 hours to chill)
50 minutes (plus 3 hours to chill)
An Indian dish made with homemade fresh paneer cheese and a spinach sauce.
- In a large saucepan, heat the milk over medium heat, stirring occasionally until it reaches 200° or it begins to steam.
- Remove milk from heat. Add ½ cup lemon juice, stir. Allow to sit for 10 minutes until the curds separate from the whey.
- Strain mixture through a cheesecloth or a fine dish towel. Squeeze out the excess liquid and discard. Season the curds with ½ teaspoon salt.
- Shape the curds into a 1-inch thick disk with the cheesecloth. Place the cheese between two plates and top with a heavy object. Refrigerate for 3 hours or overnight.
- Fill a large saucepan with salted water, bring to a boil over high heat. Add the spinach, cover and remove from heat. Allow to sit for 5 minutes.
- Drain the spinach and immediately place in an ice water bath; drain again.
- In a blender, combine the spinach, jalapeño, 1 tablespoon garlic and ginger. Puree until smooth, reserve.
- In a medium skillet, heat 2 tablespoons butter over medium heat. Add the onion and remaining 1 tablespoon garlic. Sauté until translucent, about 2 minutes, stirring occasionally.
- Add the nutmeg, cumin, chili powder and bay leaf. Sauté for 1 minute. Add the chopped tomatoes, stew for 5 minutes or until the tomatoes begin to break down.
- Add the reserved spinach puree, heavy cream, remaining 2 teaspoons salt and pepper. Stir until heated through. Reserve.
- In a nonstick skillet, heat the remaining 1 tablespoon butter over medium heat. Cut the paneer into 1-inch cubes, add to the pan and sear on both sides until golden brown. Add the paneer to the sauce and serve.
Recipe Courtesy of Chef Michelle, ALDI Test Kitchen