Jaffrey's Homemade Indian Cheese with Spinach
Indulge in the rich and wholesome flavors of "Jaffrey's Homemade Indian Cheese with Spinach," an irresistible dish that brings together creamy paneer and vibrant spinach in perfect harmony. This authentic Indian recipe starts by making paneer from scratch, ensuring fresh, tender cheese cubes that are fried to golden perfection. The spinach base, accented with a medley of aromatic spices like cumin, coriander, and turmeric, is elevated with a touch of heavy cream for a luscious finish. With hints of garlic, ginger, and chili adding depth to every bite, this dish is both comforting and flavorful. Pair the creamy spinach-paneer delight with warm naan, roti, or basmati rice for a restaurant-quality meal made right in your kitchen. Ideal for vegetarian cuisine lovers, this recipe combines homemade goodness with a healthy dose of greens, perfect for weeknight dinners or special occasions.
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Ingredients
- 4 cups Whole milk
- 2 tablespoons Lemon juice
- 10 cups Fresh spinach
- 2 tablespoons Ghee or clarified butter
- 1 medium Onion, finely chopped
- 4 Garlic cloves, minced
- 1 teaspoon Fresh ginger, grated
- 1 Green chili, finely chopped
- 0.5 teaspoons Turmeric powder
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.25 cups Heavy cream
- 1 teaspoon Salt
- 0.5 cups Water
- 2 tablespoons Vegetable oil, for frying
Directions
Step 1
To make the paneer, heat 4 cups of whole milk in a large saucepan over medium heat. Stir occasionally to prevent scorching.
Step 2
When the milk comes to a boil, reduce the heat to low and stir in 2 tablespoons of freshly squeezed lemon juice. Continue stirring until the milk curdles and separates into curds and whey.
Step 3
Line a fine mesh strainer with cheesecloth and place it over a large bowl. Pour the curdled milk mixture into the strainer to strain the whey. Gather the edges of the cheesecloth and press gently to remove excess liquid.
Step 4
Shape the curds into a flat block, wrap tightly with the cheesecloth, and place a heavy weight on top to press it. Let it rest for 30 minutes. Once set, cut the paneer into small cubes.
Step 5
While the paneer sets, prepare the spinach. Wash and trim 10 cups of fresh spinach leaves. Blanch the spinach in boiling water for 1 minute, then transfer to an ice water bath to stop the cooking.
Step 6
Drain the spinach and blend it into a smooth puree using a food processor or blender. Set aside.
Step 7
Heat 2 tablespoons of ghee or clarified butter in a large skillet over medium heat. Add 1 finely chopped onion and sauté until golden brown, about 5-7 minutes.
Step 8
Stir in 4 minced garlic cloves, 1 teaspoon of grated ginger, and 1 finely chopped green chili. Cook for 1-2 minutes until fragrant.
Step 9
Add 0.5 teaspoon turmeric powder, 1 teaspoon ground cumin, and 1 teaspoon ground coriander. Stir for another minute to toast the spices.
Step 10
Pour in the spinach puree and mix thoroughly. Add 0.5 cups water, 1 teaspoon salt, and simmer for 5 minutes over low heat.
Step 11
In a separate pan, heat 2 tablespoons of vegetable oil over medium heat. Fry the paneer cubes until golden on all sides. Transfer the fried paneer to the spinach sauce.
Step 12
Gently stir in 0.25 cups heavy cream and cook for another 3-4 minutes to combine flavors. Adjust seasoning as needed.
Step 13
Serve hot with warm naan, roti, or steamed basmati rice.
Nutrition Facts
| Serving size | (1687.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1457.3 |
| Total Fat 108.0g | 0% |
| Saturated Fat 51.7g | 0% |
| Polyunsaturated Fat 1.1g | |
| Cholesterol 249.8mg | 0% |
| Sodium 2995.2mg | 0% |
| Total Carbohydrate 76.6g | 0% |
| Dietary Fiber 11.2g | 0% |
| Total Sugars 53.1g | |
| Protein 42.1g | 0% |
| Vitamin D 429.4IU | 0% |
| Calcium 1577.2mg | 0% |
| Iron 12.9mg | 0% |
| Potassium 1845.7mg | 0% |
Source of Calories