ingredients
all
8 cups milk
3 tbsp yogurt
optional
lemon juice
3 bunches spinach
fresh or 2 packets frozen
2 tbsp oil
1 tsp cumin seeds
1 whole onion
garlic
to taste
ginger
to taste
2 whole tomatoes
chopped, if not using tomato sauce
1/4 cup tomato sauce
if not using fresh tomatoes
salt
to taste
red pepper
to taste
1/4 tsp turmeric
1/2 tsp coriander
cookware
For the Paneer
1
Microwave 8 cups of milk to a boil. Take out and add 3 tablespoons of yogurt if available. (If not, don't worry about yogurt.)
2
Add lemon juice a little at a time until you see the water and curd separate. Strain through a muslin piece of cloth or handkerchief. Drain the excess water.
3
Then tie a loose knot and lay on a stack of newspaper and some heavy pan on top of the paneer.
4
After about an hour later paneer should be set. Cut in cubes and use like this or you can quickly fry in hot oil.
For the Rest
5
Wash, rinse, and cook the spinach in a pot on the stove for about 5 minutes over medium heat, with just the water from rinsing it.
6
Cool and chop in the food processor using pulse, make sure not to over do it.
7
In a pan, heat oil, and add the cumin seeds. When brown add the onion, ginger, garlic and sauté until golden brown. Add tomatoes or tomato sauce. (You may use both to enhance the taste.)
8
Add the salt, pepper, turmeric and ground coriander. Mix and cook for about 3 minutes.
9
Then add the ground spinach and the paneer and mix and cook well.
10
It can be bland if there's not enough spices. So please adjust. The spice proportions are on the low end, so I usually put in a fair amount more.