Homemade Paneer, Tomato & Spinach Curry

If only I’d known years ago just how simple, cheap and delicious paneer was to make myself! Thanks to a friend, Sheena, for sharing your recipe. It takes just 2 ingredients and roughly 10 minutes of “hands on” time.

Paneer: Note this makes a small block, just over 200g. You need a large saucepan, a large bowl lined with cheesecloth set over a pan to catch the whey, something to weigh it down when setting.

1 litre whole fresh milk. 3 tsp lemon juice.  In a large saucepan bring the milk to the boil, add the lemon juice and cook until the milk curdles completely. Pour into the cheesecloth and leave to drain. Throw away the whey. Pull the corners of the cheesecloth together and gently squeeze. Pop this on a large plate with a heavy pan on top. Leave to set for roughly 30 to 40 minutes. That’s it, paneer is ready! 

In a large frying pan sauté a finely chopped onion with crushed garlic and grated ginger. Add 1tsp of chilli powder, 1/2tsp of turmeric and stir well. Add half a tin of crushed tomatoes plus a tblsp of tomato purée, gently sauté. Add a cup of water and simmer until mixture thickens. Salt and black pepper to taste. Throw in few handfuls of fresh spinach, stir until wilted. Cut your lovely paneer into cubes, gently cook until paneer is hot. Add a knob of butter for a creamy taste. Finally add 1/2tsp of ground cinnamon and garam masala. 

No Replies to "Homemade Paneer, Tomato & Spinach Curry"

    Leave a reply

    Your email address will not be published.