Palak Paneer

Instructions

1. First, make the Paneer: Bring Grass-Fed Whole Milk from the Paneer ingredients to a boil in a heavy-bottomed pot. Add Freshly Squeezed Lemon Juice from the Paneer ingredients and stir gently until the milk curdles. Strain the curds through cheesecloth, rinse with cold water, and squeeze out excess water. Press the paneer under a heavy weight for at least 2 hours in refrigerator. Cut into cubes. Optionally, marinate the paneer in a little turmeric and salt prior to cooking.
2. Smoke the Spinach. Toss baby spinach from Spinach ingredients with olive oil. Smoke the spinach using a stovetop smoker or by placing it in a bowl over wood chips and covering tightly for 15-20 minutes. Alternatively, quickly wilt and lightly char spinach under a broiler.
3. Heat Neutral Oil and Brown Butter Ghee from Dairy ingredients in a heavy-bottomed pan. Add Asafoetida and Red Onion from Onion-Tomato Base and cook until softened and translucent.
4. Add the Roasted Garlic, Galangal, and Bird's Eye Chilies from the Onion-Tomato Base and sauté until fragrant.
5. Add Heirloom Tomato Puree from Onion-Tomato Base and cook over low heat until reduced and deepened in flavor, about 15-20 minutes.
6. Add all Spices and Raw Sugar and cook for 2 minutes, stirring constantly.
7. Finely chop about half of the smoked spinach and leave the rest whole. Add to the pan and cook for 5 minutes, stirring occasionally.
8. Add the Paneer and cook gently for 3-4 minutes, coating well with the sauce.
9. Stir in the Crème Fraîche from the Dairy Ingredients just before serving.
10. Season with Flaky Sea Salt to taste. Serve immediately. Garnish with a drizzle of chili oil, micro greens, and toasted nuts for best presentation.