Spinach and Paneer (Palak Panir), Serves 4
2 tablespoons ghee
Hard paneer from half a gallon of milk, about 1. cups (425 ml)
3 tablespoons ghee
1/2 teaspoon fenugreek seeds
1 1/2 teaspoons cumin seeds
2 tablespoons crushed fresh ginger
2 pounds (1 kg) baby spinach
1/2 teaspoon salt
1/3 cup (80 ml) chopped cilantro to garnish
What to do;
1. Cut the panir into half-inch (12mm) cubes. Melt ghee in a nonstick pan and fry paneer cubes for about 5 minutes, constantly turning the cubes until they are golden brown on most sides.
2. Drain and dry the spinach extremely well before cooking, or the spices will be lost when you drain off excess liquid later. Packaged, washed baby spinach is the easiest choice. Heat the ghee in a large wok or saucepan. Add the cumin seeds, fenugreek seeds, hing and ginger, and fry for 1 minute over low heat, stirring constantly. Add spinach and sprinkle lightly with salt. Cook until tender, for 5-8 minutes. Do not overcook. Drain off any excess water. Adjust the salt and gently stir in the paneer pieces. Cook for another 3-5 minutes. Garnish with cilantro.