Palak Paneer Curry Pack
This April Rafi’s introduce you to their Palak Paneer Curry Pack. A lightly spiced sauce to compliment traditional Indian curd cheese and spinach puree. A well balanced vegetarian side dish, this will serve two as a main.
Fancy having a go at making your own Paneer? Rafi’s shows us that it is in fact much easier than you might think:
- 4 Pints of Milk
- 4 tsp of Lemon Juice
This recipe will yield around 200g - 250g of paneer. For the tastiest cheese, use the best quality full fat milk you can find.
- Heat the milk until it is boiling.
- Add the lemon juice - the milk will begin to curdle straight away.
- Once the milk has curdled and the curd has started to separate from the whey, take it off the heat and leave for about 10 minutes.
- Once the curds and whey have fully separated, strain it through a muslin cloth, collecting all the curds. Squeeze out the excess whey and put a weight on top of the muslin-wrapped cheese. Leave under the weight for 40 mins - 1 hour, to firm up.
- When the cheese is firm simply cut it into pieces and add it to your curry!
- If the milk does not fully curdle, simply add a touch more lemon juice.
- Once made, the paneer can be added directly to curry sauces near the end of cooking, but to add more flavour and texture we love to fry it in a little oil to crisp up the outside.
- For a softer, crumblier cheese, do not press it down, just drain and leave to cool.
- Once made, it can be stored in the fridge for 2 days and can also be frozen in an air-tight container.