Directions:
- Line a colander with 2 layers of cheesecloth and set in the sink. Bring milk to boil in a large pot over medium-high heat, stirring occasionally to prevent scorching. Let it boil 30 seconds (remove from heat if it starts to boil over) and stir in 1/4 cup lemon juice. Milk will curdle, separating into cheese curds and a clear yellow whey. Pour into cheesecloth-lined colander.
- Rinse curds with cold water. Pull up edges of the cheesecloth, gently squeeze out as much water as possible, and form curds into a 6-in. disk. Put cheesecloth-wrapped disk on a large plate, top with a large cutting board, and weigh down with a heavy pot. Put in the refrigerator and let press at least 3 hours and up to overnight.
- Meanwhile, bring a large pot of water to boil. Fill a large bowl with ice water and set aside. To boiling water, add 3 tsp. salt and the spinach. Cook 1 minute, then drain and transfer spinach to ice water. Swirl around to cool spinach and drain again. Use your hands to squeeze water from spinach. Set aside.
- In a blender, whirl garlic, onions, chiles, ginger, and 1/4 cup of water to make a paste. Set aside.
- In a medium pot over medium-high heat, add oil, cardamom, cloves, bay leaves, and cinnamon. Cook until spices darken, about 2 minutes. Add reserved onion paste. Cook, stirring occasionally, until mixture thickens and darkens, about 15 minutes. If the mixture starts to stick, add 1 tbsp. of water at a time, stirring, to help loosen it.
- Stir in coriander, cumin, and turmeric. Cook until fragrant, about 2 minutes. Add tomato and yogurt. Cook until thickened slightly, about 3 minutes. Stir in spinach and remaining salt. Turn heat to low and cover. Cook, stirring occasionally, until flavors are blended, about 30 minutes.
- Cut paneer into 1/2-in. cubes and gently stir into spinach mixture. Cook until paneer is heated through, about 2 minutes. Add garam masala and remaining lemon juice. Adjust salt and lemon juice to taste. Serve hot, with flatbread or rice.
- Note: Nutritional analysis is per serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1565.88 Kcal (6556 kJ) | ||
| Calories from fat | 262.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.21g | 45% | |
|---|---|---|---|
| Cholesterol | 39.79mg | 13% | |
| Sodium | 13995.87mg | 583% | |
| Potassium | 14197.23mg | 302% | |
| Total Carbs | 223.31g | 74% | |
| Sugars | 118.22g | 473% | |
| Dietary Fiber | 43.36g | 173% | |
| Protein | 121.34g | 243% | |
| Vitamin C | 576.3mg | 960% | |
| Iron | 61.4mg | 341% | |
| Calcium | 4451.6mg | 445% | |
| Amount Per 100 g | |||
| Calories | 35.14 Kcal (147 kJ) | ||
| Calories from fat | 5.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.66g | 45% | |
|---|---|---|---|
| Cholesterol | 0.89mg | 13% | |
| Sodium | 314.08mg | 583% | |
| Potassium | 318.6mg | 302% | |
| Total Carbs | 5.01g | 74% | |
| Sugars | 2.65g | 473% | |
| Dietary Fiber | 0.97g | 173% | |
| Protein | 2.72g | 243% | |
| Vitamin C | 12.9mg | 960% | |
| Iron | 1.4mg | 341% | |
| Calcium | 99.9mg | 445% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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