Palak Paneer, Homemade Cottage Cheese with spinach

I have cooked this one over and over again and I love it.  It's like a big creamed spinach with the kick of turmeric and punch of chili and cumin.  This is my sister-in-law Cat's favourite, who is vegetarian and now a favourite for us too.  I love making the paneer from scratch, in fact I've never bought the store-paneer before but I'm sure it would be fine.  I won't judge, too much, if you do take the shortcut. However it is a great process to do with your kids, to show them how to separate the curds from the whey. Retell the Little Miss Muffet nursery rhyme while you do it!  Another recipe from my masterclass with Ajoy Joshi.

Paneer (cottage cheese)
4 lt (4 qt) whole or full fat milk
1 2/3 cups (400ml/13fl oz) heavy cream
2/3 cup (150ml/5 fl oz) white vinegar

Making Paneer:

• Line a large flat bottomed sieve with a double layer of cheesecloth (muslin) allowing it to overhang the sides of a sieve. Place the sieve inside another large bowl. 
• Pour milk into a large saucepan, if possible a saucepan that will fit inside the sieve.
• Bring slowly to a boil over a medium heat, stirring gently and occasionally (with a metal slotted spoon). This usually takes about 20-25mins.
• When milk is almost boiling, add the cream and bring to the boil again.  When the milk mixture comes to the boil you will start to feel the vibrations in the metal spoon you are using and the milk will bubble and froth.
• Pour in vinegar when it hits boiling point and immediately remove from the heat.  Set aside for 2-3 minutes and do not stir.
• Using a large slotted spoon, gently lift the curds from the whey and place in the lined sieve
• Once all curds have been removed, carefully gather the loose ends of the cheesecloth together in the middle and twist so that the whey is squeezed out from the curds in the cheesecloth and you can almost tie the cloth in a knot.  The curds will form a thick, round disk about the size of a dinner plate.
• Return the whey in the bowl back into a pan small enough to sit on top of the paneer in the sieve, to act as a weight and set it on top.  Set aside at room temperature with the weight on top of the paneer until paneer is firm, about 25minutes.
• Then remove the pan from the top of the paneer and carefully untie the cheesecloth.  
• Use in the palak paneer recipe as instructed.
• Alternatively, Transfer the paneer into a tuperware container for later use and add enough whey to cover it.  This can be stored in the refrigerator for up to 1 week. 

Palak Paneer

Ingredients:
2 large bunches (approx 400g / 900oz) spinach, well rinsed.
2 tspn turmeric
2 tblspn water
3 tblspn vegetable oil and ghee (or butter) combined
4 tspn cumin, ground
3 yellow onions
1/2 tspn salt
2 tblspn coriander seeds, crushed
1 1/2 tblspn grated ginger
2 fresh green chili's
1 tspn chili powder
4 tomatoes, deseeded
1 recipe paneer, cut into 1 inch square pieces.
1 tspn dried fenugreek leaves

Method:

• Place the spinach in a large saucepan or frying pan.  In a small bowl combine the water and 1 tspn of the turmeric and add to spinach.  Adding turmeric to spinach while cooking, helps retain the bright green color of the spinach.
• Cook over a medium-high heat until the spinach is wilted, 3-5 minutes.
• Remove and place on a paper towel to drain the excess water and allow to cool.
• Using a mini-processor or blender, puree the spinach.
• In a large frying pan or wok, heat the oil and ghee (or butter) over a medium heat.  Add cumin and cook until fragrant, 1 minute.  Add the onions, salt and cook uncovered, stirring often until they are clear, about 5 minutes.
• Add the crushed coriander seeds, ginger, chili pepper, chili powder and remaining teaspoon of turmeric.  Cook, stirring until fragrant, about 3 mins.
• Stir in the tomatoes, and cook for about 5minutes before adding the pureed spinach.  Mix and combine well.  
• Add the paneer when you are almost ready to serve, stirring it in gently to coat with sauce.
• Cook over a medium to low heat until the paneer is warmed through and sprinkle with fenugreek leaves (if using) and serve.

Serve with papadums, chappati or naan and steamed rice as part of a Indian meal.