Classic Madras-Style Curry Powder is the foundation for many familiar Indian dishes. In this recipe, it's infused into an overnight paneer cheese for a delicious accompaniment to any main course. The paneer will keep in the refrigerator for up to a week.
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients
Serves 4
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1/2 Gallon Whole Milk
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1/4 Cup Lemon Juice, Fresh
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Salt
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1 Tablespoon Ghee Or Butter
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1/2 Onion, minced
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2 Cloves Garlic, minced
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1 Tablespoon Madras Curry Powder, divided
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1 Teaspoon Fresh Ginger, grated
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1 1/2 Cups Frozen Spinach, thawed
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1/4 Cup Plain Yogurt
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1 Teaspoon Kosher Sea Salt Flakes
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1/2 Teaspoon Ground Black Peppercorns Dustless
Directions
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Bring milk to a boil with 1/2 tablespoon of curry powder, being careful not to scald bottom of pot. Turn down heat to a simmer and add lemon juice and pinch of salt. Stir for one minute, then remove from heat and set aside for 5 minutes.
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Strain milk through cheesecloth, muslin or thin kitchen towel. Fold cloth around curds and set into colander with weight on top of paneer. Chill overnight.
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Remove paneer from the cloth and cut into cubes, set aside.
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Add ghee or butter to 1-quart pan over medium heat. Add onion and garlic and cook for 3 minutes. Add remaining 1/2 tablespoon of Madras-Style Curry Powder, paneer and ginger and cook for 1 minute more.
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Squeeze thawed spinach to remove excess water and add to pan. Cook for 5 minutes, then add yogurt. Stir to a low simmer, add salt and ground black pepper and remove from heat.