Palak Paneer

Chef: Gulzar Hussain

Ingredients

For Cottage Cheese:
Milk:      2 kg
Vinegar:      3-4 tbsp
Velvet cloth 1

For Palak Paneer:
Spinach:      1kg (boiled and chopped)
Whole red chilies:      4-5
Green chilies:      4-5
Coriander:      ½ bunch
Cumin powder:      1 tsp
Mustard seeds:      1 tsp
All spice powder:      1 tsp
Garlic paste:      1 tbsp
Lemon juice:      4 tbsp
Oil:      2-3 tbsp
Salt:      to taste

Recipy

For Cottage Cheese:

1. In a skillet boil milk, and then add vinegar mixes it and cover the skillet with lid.

2. When the milk get raise and water and cheese both get separated, then strain it from velvet cloth.

3. Now hang the velvet cloth for 3-4 hour to dry the water.

4. Then remove the velvet cloth now cottage cheese is ready.

For Palak Paneer:

1. In a pan add oil, sauté spinach and cooks until the spinach get smooth.

2. Then grind the spinach to make a paste.

3. Heat the oil in a pan and add 2 pieces of 4-5 whole red chilies.

4. Then add cumin, mustard seeds and green chilies lightly cook it and add a little bit water in it.

5. Then add spinach paste, lemon juice, all spice powder, salt to taste and garlic paste, cook it for 10 minutes.

6. When the gravy get ready then takeout the gravy in a serving bowl, cut cottage cheese into cubes.

7. Then light brown the cubes and pour it into gravy.

8. In the end garnished with green chilies and coriander and serve it.