Paneer in Indian Green Curry
If you love Palak Paneer this is such an easy recipe to pull together once you have a homemade wheel of paneer on hand.
Alternatively you can hunt for an unbaked block of ricotta from the cold section of your local Indian grocer. And another option that you can use would be a couple of rounds of soft buffalo mozzarella, roughly diced. Mini versions would also work. For a further indulgence garnish with fresh burrata over the top of the dish. And go easy on the cream.
- 3-4 tbsp ghee
- 300 g Homemade Paneer – Indian Cheese made with 4 litres full cream milk or used unbaked ricotta. Cut cheese into 2.5 cm cubes.
- 3 tbsp mustard oil
- 2 tsp fennel seeds
- Pinch of asafoetida
- 1 tsp fenugreek seeds, soaked in water
- 1 brown onion, crushed
- 1 jar Latasha’s Kitchen Curried Greens Simmer Sauce
- ½ cup water
- 350 g baby or spinach leaves, blanched for 1 minute then blended
- Pinch of grated nutmeg
- Lemon juice
- ½ cup pouring cream
- 175 – 200 g Burrata (optional)
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- Heat a pan over medium heat. Add ghee and when hot, fry cubed paneer until golden brown. Remove to a plate.
- In the same pan add mustard oil, when hot add fennel seeds and cook for 30 seconds. Then add asafoetida and fenugreek seeds and cook for another 30 seconds.
- Add onion, pinch of salt and cook for ten minutes until translucent.
- Then pour in Latasha’s Kitchen Curried Greens Simmer Sauce and ½ cup water to keep the mixture loose but not watery. Simmer for 8 minutes.
- Next add blended spinach followed by grated nutmeg, cream and lemon juice. Simmer on low heat for five minutes then add fried paneer cubes.
- Stir and cook for a few more minutes or until the mixture is thick and creamy, season to taste. Serve as a main course or as part of an accompaniment to other dishes.
TIP: For a further indulgence, garnish with fresh burrata over the top of the dish. And go easy on the cream.