Palak Paneer

 Ingredients

1 quart whole full-fat milk
3-4 tablespoons fresh lemon juice
1 pound spinach, rinsed
3+ tablespoons ghee or clarified butter
2 medium yellow onions, chopped
1 tablespoon black mustard seeds
2 medium cloves garlic, chopped
1 thumb peeled ginger, grated
scant 1 teaspoon crushed red pepper flakes
1 teaspoon cumin seeds, crushed
1 teaspoon coriander seeds, crushed
1 teaspoon ground turmeric
1/2 teaspoon fine grain salt
1 28-ounce can crushed tomatoes
1 tablespoons garam masala
To serve: basmati rice or paratha bread, toasted cashews, and/or micro greens

 

One note - a couple of you have had trouble getting the milk to curdle when making fresh paneer. It's an issue I've never run into in the many times I've made paneer (or ricotta) over the years. I suspect it might have something to do with some dairy being ultra-pasteurized, so please avoid that if possible, and you should be fine.

Pour the milk into a large pot, and place over medium heat. Bring barely to a simmer and add the lemon juice, stir well, and continue to heat. The milk should begin to curdle, and if it doesn't, add more lemon juice a splash at a time. Drain using a fine strainer, or cheese cloth, press out as much moisture as possible, and allow to cool.
Place another pot of water over high heat, and bring to a boil. Salt well and add the spinach to the boiling water, and blanch for just a flash, 15-20 seconds. Drain, run under cool water - it should be bright green. Use a blender or food processor to puree, and set aside.

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