Spinach Curry with Homemade Fresh Cheese

 

Ingredients

For the Paneer:

• 1 batch homemade Paneer (Indian fresh cheese; refer to the linked recipe for instructions)
• 2 tablespoons ghee or unsalted butter (for pan-frying)

For the Palak Paneer:

• 2 tablespoons ghee or unsalted butter
• 1 1/2 medium onions, finely chopped (brown or yellow)
• 1 teaspoon fenugreek seeds (whole)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 3/4 teaspoon kosher or cooking salt (reduce by 1/4 teaspoon if using table salt)
• 1/4 teaspoon black pepper
• 2 garlic cloves, finely chopped
• 2 teaspoons ginger, finely grated (approximately 20g)
• 2 tomatoes, peeled, seeded, and diced (see note below for easy peeling)
• 1 green chili, finely sliced (cayenne, adjust to taste for spiciness)
• 700g (1.4 lbs) fresh spinach leaves (English spinach), thoroughly washed and roughly chopped (approximately 9 cups tightly packed) (see note below for alternatives)
• 1/4 cup water
• 1/3 cup + 1 tablespoon cream (pure, heavy, or thickened)
• 1 tablespoon lemon juice

Instructions

1. Prepare the Marinade and Paneer:

   • Homemade Paneer: If making your own paneer, follow the linked recipe for fresh cheese. Once prepared, cut the paneer into 1.25 cm (½ inch) thick slices. Then cut each slice into 2.5 cm x 2 cm x 1.25 cm (1 x ¾ x ½ inch) pieces.

2. Pan-Fry the Paneer:

   • Melt half of the ghee or butter in a non-stick pan over medium-high heat.
   • Add half of the paneer pieces to the pan and cook for 1 to 1 1/2 minutes on each side until golden brown. For a deeper flavor, cook until the paneer is a rich golden color. Remove the paneer and place it on a paper towel-lined plate to drain excess oil.
   • Repeat the process with the remaining paneer pieces and ghee or butter. Set aside.

3. Cook the Palak Paneer:

   • Sauté the Aromatics: In a large pot, melt the ghee or butter over medium heat. Add the finely chopped onions, fenugreek seeds, ground cumin, ground coriander, salt, and black pepper. Cook for about 3 minutes until the onion softens but does not turn golden.
   • Add the chopped garlic and grated ginger to the pot. Cook for an additional 2 minutes, stirring frequently.
   • Add Tomatoes and Chili: Incorporate the diced tomatoes and sliced green chili. Cook for about 3 minutes on medium heat, allowing the tomatoes to break down and the flavors to meld.
   • Incorporate Spinach: Add about one-third of the spinach to the pot. Stir until it begins to wilt. Continue adding spinach in batches, along with 1/4 cup of water, until all the spinach is added and wilted. Cook for about 10 minutes, stirring occasionally, until the spinach is fully wilted and the mixture is well combined.
   • Finish the Sauce: Stir in the cream and lemon juice. Cook for an additional 3 minutes, stirring gently to blend the cream into the spinach sauce.

4. Puree and Combine:

   • Puree the Spinach: Using a stick blender, puree half of the spinach mixture directly in the pot until smooth. If you don’t have a stick blender, carefully transfer half of the mixture to a blender, puree, and return it to the pot.
   • Add the Paneer: Gently stir the golden pan-fried paneer into the spinach mixture. Stir carefully to coat the paneer with the sauce and heat through.

5. Serve:

   • Serve your homemade Palak Paneer over basmati rice or with fluffy, chewy homemade naan for a complete meal.

Recipe Notes:

1. Homemade Paneer: This fresh cheese is typically softer and creamier than store-bought varieties. Making it at home involves curdling milk with lemon juice or vinegar and then straining it. It’s an easy process that greatly enhances the texture and flavor of the paneer.

2. Ghee vs. Butter: Ghee is clarified butter, providing a more intense flavor and higher smoking point than regular butter. If you prefer, you can use unsalted butter instead.

3. Fenugreek Seeds: Available at spice stores or Indian grocery stores, fenugreek seeds add a unique flavor to the dish. They soften during cooking, so there’s no need to worry about their texture.

4. Peeling Tomatoes: For easy peeling, cut a cross in the base of the tomato and remove a small circle from the stem end. Blanch the tomatoes in boiling water for 30 seconds, then transfer to cold water. The skins will peel off easily, and you can then dice the tomatoes.

5. Spinach: English spinach works best for this recipe due to its robust texture and flavor. If using frozen spinach, use 250g (8 oz) and cook it for only 3 minutes. Fresh spinach provides a more vibrant flavor and texture.

6. Paneer Variations: Pan-frying the paneer gives it a delightful texture and flavor. If you prefer, you can skip the frying step, but be aware that raw paneer may be more delicate and prone to crumbling.

7. Storage: Palak Paneer keeps well in the fridge for 4 to 5 days. However, the spices may lose some of their intensity over time. For the best flavor, enjoy it freshly made or the next day.

This recipe is a wonderful way to enjoy the rich flavors of Indian cuisine at home, with creamy paneer and a luscious spinach sauce that pairs perfectly with rice or naan. Enjoy the comforting and satisfying taste of this homemade Palak Paneer!