Palak Paneer

Instructions

1. First, make the Paneer: Bring Whole Milk from the Paneer ingredients to a boil in a large pot. Add 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 for at least 30 minutes to remove more moisture. Cut into cubes.
2. Blanch the Spinach in boiling water for 2 minutes, then drain and shock in ice water. Chop coarsely.
3. Heat Oil and Ghee from the Dairy ingredients in a pan. Add Onion from the Onion-Tomato Base and sauté until golden brown.
4. Add the Garlic, Ginger, and Green Chilies from the Onion-Tomato Base and sauté until fragrant.
5. Add Tomato Puree from Onion-Tomato Base and cook until thickened and oil starts to separate.
6. Add all of the Spices and Sugar and cook for 2 minutes, stirring constantly.
7. Add the Spinach and cook for 5 minutes, stirring occasionally.
8. Blend a portion of the spinach mixture (about 1/3) into a smooth puree and return it to the pan. This gives a smoother, creamier texture while retaining some spinach texture.
9. Add the Paneer and cook for 5 minutes, gently stirring to coat.
10. Stir in the Heavy Cream and simmer for 2 minutes.
11. Season with Salt to taste. Serve hot with naan or roti.