As easy on your wallet as it is to make at home, paneer is the perfect cheese to share with vegetarian friends. This soft, fresh cheese is made by using food acid to separate milk curds from whey, instead of the much grizzlier process of setting the cheese with animal rennet. I feel paneer is at its most delicious when simmered in a spicy spinach sauce, like this one.
- 750g chopped frozen spinach
- 2 tbsp coconut oil
- 2 medium onions, diced
- 2 tbsps chopped garlic
- 1 inch piece of ginger, sliced thinly
- 3 dried chillies, whole
- 1 tbsp cumin seeds
- 2 tbsp ground coriander
- 2 tbsp garam masala
- 1/4 cup of cream or coconut cream
- 1 tbsp lemon juice
- 400g paneer, cubed
- Heat a large saucepan of hot water on the stovetop until simmering. Add the spinach and allow to cook for two minutes. Drain in a colander and cool immediately by steeping the colander in iced water to stop the cooking process.
- Heat the coconut oil in a large sauté pan, add the onion, garlic, ginger, chillies and cumin seeds. Cook, stirring, until fragrant.
- Add the ground coriander to the pan, then add the spinach and salt. Remove the pan from the heat and allow to cool. Remove the dried chillies at this point if you prefer a milder sauce.
- Drop the onion and spices into a food processor with the spinach and puree into a smooth paste. Return the sauce to the sauté pan over a low heat.
- Scatter the garam masala over the sauce and dollop in the cream, or coconut cream. Stir in the lemon juice. Heat gently and add salt to taste.
- Gently drop the paneer cubes into the sauce stir to coat. Cook for 1-2 minutes to warm them through, then serve.