1 February, 2017  |   1 Comment

Weeknight Palak Paneer Recipe

Weeknight Palak Paneer

Career-wise, life-wise, events feel more pressing right now and I want my kids to know that, “Your mom, she cared about some things.”

One of those things I care about is how working people can feed themselves and their families, especially as it feels like we need to work even harder just to tread water.

Ahem.

This is a recipe we enjoyed from our meal plan. You know, the meal plans I’ve been posting nearly every week for ten years or so. This recipe is a spinach-packed powerhouse. Bonus points for making your own cheese (!!!)

We’re making more Indian food, it’s the only food our pickiest eater absolutely adores. Sure! That makes sense! Out of every ethnic cuisine, she prefers the most complex spice balance. She wrote a love letter to our local Himalayan restaurant. She will eat heaps of Tandoori-prepared vegetables but she won’t touch a summer tomato. That’s my girl.

Making your own cheese, especially as a working person, will make you feel powerful and strong, able to take on marching, phone calls and fight against voter suppression.

You can pull most of this dish together at the last minute, but if you want the homemade paneer, you’ll have to give the recipe 24 hours head start.

Did it get down to the wire?  Substitute tofu for the paneer and most people will never notice.

Weeknight Palak Paneer Recipe

Ingredients
2 tablespoons vegetable oil
2 tablespoons curry powder (we use Penzey’s Now Curry because Penzeys is a most wonderful company from Wisconsin that stands up for what’s right)

Penzey's The Now Curry
1 large onion, chopped rough

Chopped onions
1 teaspoon salt
1 3 inch piece ginger, peeled and diced tiny
8 cloves garlic, smashed, peels removed and diced tiny
2 teaspoons Garam Masala (again we buy ours from Penzeys)
1 jalapeno pepper, seeds and stems removed
3 tomatoes chopped into 1/2″ chunks — we used whole peeled tomatoes from a can
1 cup water
2 heaping tablespoons tomato paste
16 ounces baby spinach – a whole container if you buy it prepackaged and washed at your grocery store
1 cup cream
1 recipe Paneer (see below)

You’ll also want a large dutch oven and an immersion blender or regular blender.

Directions
In a large sauté pan, warm the oil over medium-high heat, add the 2 tablespoons of curry powder and toss together for about half a minute – stir well to make sure the powder and oil integrate and sizzle a bit.

Add the onion and salt – cook for 3 minutes or until melty. Then add the ginger and garlic and toss for another minute. Add the Garam Masala, jalapeno pepper, tomatoes and water, add the tomato paste. Cook over medium heat for about 3-5 minutes, or until the ingredients are blended together.

Add the baby spinach in batches – letting each specific batch wilt down so there’s room for more. Continue to stir and fold and work together until the spinach totally cooks down (about another 3 minutes).

Use your immersion blender or blender to blend – we still like our spinach to have a bit of shape to it.

See here, I was blending so heartily, it’s out of focus!
How hearty the blend!

Immersion blender craziness for Palak Paneer

At this moment, I added the mix to a container so that we could have it ready to go quickly on Monday night.

Put that Palak Paneer in the fridge!

On Monday, I pulled the Weeknight Palak Paneer from the fridge, put it in a pan over medium heat. Then, I added the cream and the paneer. That paneer was chopped into roughly 1″ pieces.

We served it with naan and rice and we were so happy and we almost forgot we had a president that hates us. I love to toss some cilantro and hot sauce on it, but I leave that choice up to you.

weeknight Palak Paneer

Homemade Paneer Recipe

Ingredients
1 half gallon whole milk
1 1/2 cups buttermilk
1 teaspoon salt

Directions
You will pour an entire gallon of whole milk into a large dutch oven. You will feel weird about this, like it’s wasteful, but then you will remember that flank steak is 9.99/pound at your local grocery store so you take a deep breath and commit.

Pouring a whole gallon of milk in the pan? Okay!

Heat the milk over medium-low heat until it just barely boils. You’ll want to stir it fairly frequently to avoid the milk burning to the bottom of the pan.

You’ll know it’s time to add the buttermilk and salt when there are bubbles are just starting to break the surface and it’s steaming heavily. That looks something like this:

Nope! The paneer isn't ready yet

Then lower the heat as much as you possibly can and stir in the buttermilk.

Buttermilk to make the paneer

Stir it in gently, and then continue to stir over the next 7-10 minutes as curds magically appear. Stir them toward the middle of the pot to congeal into a largish disk.

Paneer curds in whey

Isn’t that crazy? You just made cheese! Little Miss Muffet ain’t got NOTHING on you!

If you have a gas stove, turn off the flame, cover the pot and let it rest for 15 minutes. If you have an electric stove, move the pot to another (cold) burner before resting the cheese.

After 15 minutes goes by, remove the curds to a cheesecloth lined strainer. Mine looked like this:

Paneer in cheesecloth, draining

Squeeze all the juice out and twist the edges. Put in an edged container and add a weight to the top. Let solidify in the fridge. When I did this, I had to drain the plate twice. You can let this drain for up to 24 hours.

Draining paneer in the refrigerator

You’ve made paneer! You’re a cheesemaker! You’re a cheesemaker and a patriot!

Like I said above, chop the paneer into about 1″ chunks and mix into the spinach mixture with the cream before serving.

 


One thought on “Weeknight Palak Paneer Recipe

  1. 1
    Jonathan says:

    Does the paneer call for one whole gallon or one half gallon of milk?

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