Curry Saag Paneer
Classic Madras-Style Curry Powder is the foundation for many familiar Indian dishes. In this recipe, it's infused into an overnight paneer cheese for a delicious accompaniment to any main course. The paneer will keep in the refrigerator for up to a week.
Prep time: 15 min | Cook time: 20 min | Serves: 4
1/2 Gallon Whole Milk
1/4 Cup Lemon Juice, Fresh
1 Tablespoon Ghee Or Butter
1/2 Onion, minced
2 Cloves Garlic, minced
1 Tablespoon Madras-Style Curry Powder, divided
1 Teaspoon Fresh Ginger, grated
1 1/2 Cups Frozen Spinach, thawed
1/4 Cup Plain Yogurt
1 Teaspoon Kosher Sea Salt Flakes
1/2 Teaspoon Ground Black Peppercorns Dustless
Bring milk to a boil with 1/2 tablespoon of curry powder, being careful not to scald bottom of pot. Turn down heat to a simmer and add lemon juice and pinch of salt. Stir for one minute, then remove from heat and set aside for 5 minutes.
Strain milk through cheesecloth, muslin or thin kitchen towel. Fold cloth around curds and set into colander with weight on top of paneer. Chill overnight.
Remove paneer from the cloth and cut into cubes, set aside.
Add ghee or butter to 1-quart pan over medium heat. Add onion and garlic and cook for 3 minutes. Add remaining 1/2 tablespoon of Madras-Style Curry Powder, paneer and ginger and cook for 1 minute more.
Squeeze thawed spinach to remove excess water and add to pan. Cook for 5 minutes, then add yogurt. Stir to a low simmer, add salt and ground black pepper and remove from heat.