Paneer Spinach Curry

Ingredients

• 2 l milk (3.5% fat)
• 1 large organic lemon (juice)
• 200 g basmati whole grain rice
• Salt
• 2 Garlic cloves
• 2 shallots
• 1 piece ginger (20 g)
• 2 tbsp Ghee
• 400 g frozen spinach (thawed)
• 0.5 tsp fenugreek seeds
• 0.5 tsp Curry Powder
• a pinch chili powder
• a pinch cumin
• 200 g heavy cream

Instructions

1. 1.

   Bring the milk to a boil in a pot, add lemon juice and stir until the milk curdles. Rinse a clean kitchen towel with cold water, squeeze out excess liquid, place it over a sieve and pour the curdled milk into it. Rinse the mass with cold water, press well and let drain for about 30 minutes.

2. 2.

   Spread the mass about 1.5–2 cm thick on a towel and lay it on a board. Press the mass into a rectangle, cover with another towel, and weigh down with something heavy. Refrigerate for 4–5 hours until firm.

3. 3.

   Cook the rice in three times its volume of boiling salted water for 30–35 minutes. Meanwhile peel and finely dice the garlic, shallots and ginger.

4. 4.

   Heat ghee in a pot. Sauté the garlic, shallots and ginger for 2 minutes over medium heat. Drain the spinach, add it to the pot and season with fenugreek, curry powder, salt, chili and cumin. Pour in the cream, taste again and simmer for 3 minutes.

5. 5.

   Remove the paneer from the towel, cut into small pieces, add to the spinach mixture and warm for 3–4 minutes. Serve the paneer spinach curry over basmati rice.