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LOCATION: Recipes >> Indian >> Palak Paneer 02

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PALAK PANEER

Paneer

1200 ml. milk
1 tsp. salt
2 cartons plain yoghurt

Bring milk to the boil, add salt. Remove from heat and mix the
yoghurt in. Stir gently until all the milk curdles. Place butter
muslin over a colander and pour the curdled milk into it.. Draw
up the corners of the muslin and squeeze gently. Shape the cheese
into a round or a rectangle and place a weight (e.g. saucepan full
of water) on it. Leave for 1.5 hours.


Palak Paneer

1 kg. spinach
1 cm. length fresh ginger root
oil for frying
salt to taste
1 tsp chili powder
2 tsp. ground coriander seeds
1 tsp. turmeric powder
500g. paneer (see above)
1 tsp. garam masala

Dice the paneer and deep fry until golden. Wash spinach. Mince
ginger very finely. Boil spinach, drain and sieve to puree. Heat
some oil in saucepan, and add the spinach, plus all the rest of
the ingredients except the paneer and the garam masala. Cook for
10 minutes. Add the diced, fried paneer, cook for further 10
minutes, sprinkle with garam masala and serve.

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