One of the most popular dishes in Indian restaurants is Palak Paneer.This Indian dish is made with a mixture of spices and cheese.The cooking time is 10 minutes.
Step 1: Drop it in the water for 2 minutes.
Blanching the spinach leaves it bright and attractive.When the water is boiling in a big saucepot, drop the spinach in and stir it.Remove it and drain the water.For stronger flavor, add a bit of salt to the water.The timing is important.Don't leave the spinach on for more than 3 minutes.
Step 2: After the heat is gone, rinse the spinach in cold water.
The cooking process is halted to keep the spinach nice and green.
Step 3: The water should be drained, then blend the greens into a puree.
Some people like a small amount of spinach in their dish, while others prefer a smooth green curry.As long as you want to get your desired consistency, you can blend the spinach.Add a pinch of salt if you didn't salt the water.
Step 4: In a large saucepan, add the chopped onion and heat until melted.
Put a small amount of ghee in the stove.Once the oil is hot, chop one large onion and cook it.As soon as the onions hit the pan, add a pinch of salt and stir occasionally to prevent burning.
Step 5: After 1-2 minutes, add 4-5 cloves of garlic, 3-4 chopped green chilis, and 1-2 grams of finely minced ginger.
If you want to make sure everything is coated, add them to the onions after they cook.The onions are starting to turn clear once the raw smell is gone.
Step 6: If you want, toss in your desired spices or tomatoes.
Some recipes call for one can of crushed tomatoes or fresh cut tomatoes, and some Indian chefs like to use a few different flavors in their curry.Just move on if you want a simple, but still delicious curry.If you're more adventurous, now is the time to add the following ingredients.Stirring constantly, cook for about a minute.One 12oz can crushed red tomatoes or one cup chopped cherry tomatoes.1/2 cup of red pepper, cayenne, and/or ground cumin can be found in the dry leaves of "kasuri methi."
Step 7: Add the puree, milk or heavy cream and cook for 2 minutes.
Keep the heat on medium.You can use coconut milk, water, or chicken stock for a lighter dish if you want to cut some of the spice.The mixture should be brought to a boil, with small bubbles breaking the surface.
Step 8: Add seasonings to make it taste better.
You should be sampling a lot at this point.Leave it alone as it cooks.If you want a subtle, rich, and restaurant-quality taste, you'll want to play with the seasonings.
Step 9: The paneer cubes should be cooked together for a few minutes before serving.
The dish is ready to serve if the paneer gets hot.Fry the paneer cubes until the edges are golden brown and cook them in a little bit of ghee or olive oil.Then serve them in the paneer for a few minutes.
Step 10: Put half a gallon of milk in a saucepan.
To make sure there is no burning on the bottom, use a medium sized saucepan.This milk can't be used to make paneer, so make sure you do it.2% milk can be used for less rich paneer.They both struggle to curdle correctly, so don't use 1% or skim.You don't want the milk to boil.You want the temperature to be between 190 and 200F.
Step 11: When the milk is hot and foamy, add lemon juice to it.
The acid in the lemon will break down the milk and cause it to ferment.In place of lemon, you can use 1/2 cup of white vinegar, which will have a slightly different taste.
Step 12: Let the lemon juice sit undisturbed for 10 minutes as you stir in the mixture.
By the end of the 10 minutes, the milk will be yellow and watery.If it doesn't, add more lemon juice and wait an extra few minutes.You're likely to use UHT pasteurized milk if it still doesn't ferment.
Step 13: If you want to squeeze the excess liquid out of the strainer, you need to line it with a strainer.
Once the majority of water has drained out the bottom of the strainer, wrap the cheesecloth around the curds and press down to squeeze out any extra water.A firm squeeze should get the last bits out.It's a good idea to salt the paneer after you're done with a small amount of salt.
Step 14: Press the cheese cloth into a rough square on a cutting board.
Pull the cheese cloth out of the strainer and use it to make a block.It will take some gentle pressing and shaping to get a rough cube.
Step 15: Place a flat plate on your cube and press it down for 20 to 60 minutes.
A couple of large books, a mixing bowl filled with water, or a cast-iron pan should be heavy enough to press the cheese out.The dense, delicious cheese cubes will make your Palak Paneer stand out on the table.Cut and serve once it is done.You can keep it in the fridge for up to four days.