PANEER WITH SPICED SPINACH SAUCE

Curry recipe

by chef Liam Tomlin of Thali

Serves 6-8

ingredients
spiced spinach sauce

  • 200g brown onion, sliced
  • 100g garlic, sliced
  • 75g ginger, chopped
  • 25g green chilli, sliced
  • 1 bay leaf
  • 20g cumin seeds
  • 2g turmeric
  • 5g black pepper
  • 5g chilli powder
  • 10g fenugreek
  • 2g garam masala
  • 1L coconut cream
  • salt to taste
  • 1kg spinach, blanched and refreshed in ice water, squeeze out all the excess water

paneer

  • 2L full cream milk
  • 100ml lime juice

method
spiced spinach sauce

  1. Caramelise onion in oil in a medium sized pot over medium heat.
  2. Add garlic, ginger, chilli and bay leaf and sweat that all the way down.
  3. Coarsely crush spices in pestle and mortar and add to onion base. Cook out.
  4. Add coconut cream and cook for approximately 10 minutes.
  5. Blend with spinach until smooth.

paneer

  1. Bring milk up to 90°C (just before boiling point) in a large pot over a high heat. Take off with the heat.
  2. Stir in the lime juice and allow it to stand for 20 minutes (do not whisk, as this will break the paneer down, leaving it crumbly).
  3. Strain in muslin cloth, and press in the muslin cloth overnight.
  4. Portion as desired.
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