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This delicious version of Palak Paneer is made easy with frozen spinach.
• To make paneer, heat 2.5 litres full-cream milk in a large saucepan and bring to the boil. Immediately reduce the heat to low and pour in 100 ml lemon juice. Stir for 1–2 minutes or until the milk separates into curds and whey. Take the pan off the heat. Line a large sieve or colander with muslin or a clean tea towel and set over a large bowl. Pour in the milk mixture. Leave to drain for 15 minutes or until cool.
• Bring together the corners of the muslin or cloth to make a bundle containing the drained curds. Squeeze them, then leave to drain for a further 30 minutes or until all the whey has dripped though the sieve into the bowl. Reserve 1 cup (250 ml) of the whey.
• Keeping the curds wrapped in the muslin or cloth, place on a board. Set another board on top and press down to flatten the ball into an oblong block. Place cans or weights on top and leave in a cool place for about 3 hours or until firm. Refrigerate until using.