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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Preparation Time

  Cooking Time - 40 minutes, Preparation Time - 20 minutes

• Source

  All Recipes

| 1. Line a colander with a cheesecloth and place in the sink. | 2. Bring milk to a boil in a large pot; add lemon juice. Stir until milk separates into curds and whey. Transfer curds with a large slotted spoon to the prepared colander and allow curds to drain. Whey can be saved for another use. | 3. Gather cheesecloth around curds to squeeze out excess liquid and to form a ball. Return wrapped curd ball to the colander and place the whey-filled pot (or another weight) over the curd ball to press and drain completely, about 20 minutes. | 4. Bring a large pot of water to a boil; add spinach. Simmer until spinach is wilted, 1 to 2 minutes. Transfer spinach to a bowl with a slotted spoon. Drop tomatoes into the same pot of boiling water; simmer until tomato skins begin to split, 3 to 5 minutes. Drain. Peel tomato skins when cool enough to handle. | 5. Place spinach in a blender or food processor; puree until smooth and remove spinach to a bowl. | 6. Place peeled tomatoes in a blender or food processor; puree until smooth and remove tomatoes to another bowl. | 7. Unwrap curd ball from cheesecloth; paneer should now be a solid block. Cut paneer into small cubes. | 8. Heat ghee in a large skillet over medium-low heat; cook and stir turmeric, ground red chile powder, and asafoetida powder in hot ghee until fragrant, about 20 seconds. Stir in tomato puree into ghee and spices and increase heat to medium. Cover and simmer until ghee rises to the top, about 10 minutes. | 9. Stir spinach puree and salt into tomato mixture. Continue to simmer until fragrant, 5 to 10 minutes more. Add cubed paneer to skillet; cook until paneer is softened, 2 to 3 minutes. Stir cream into spinach-tomato mixture, cover, and simmer until hot, 2 to 3 minutes more. | 10. Remove skillet from heat and sprinkle with ground fenugreek. Cool for a few minutes before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cheesecloth				-	-	-	-
milk	1	gallon		2381.44	186.6112	122.976	127.6608
lemon juice	1/2	cup		26.84	8.418	0.42700000000000005	0.2928
spinach leaf	1	bunch		-	-	-	-
tomato	1	pound		81.6467	17.6448	3.9916	0.9072
ghee butter	1/4	cup	clarified	-	-	-	-
turmeric powder	1	teaspoon		-	-	-	-
red chile pepper	1	teaspoon	ground	-	-	-	-
asafoetida powder	1/4	teaspoon		-	-	-	-
salt	1 1/2	teaspoons		-	-	-	-
heavy whipping cream	2	tablespoons		102.0	0.8220000000000001	0.852	10.824000000000002
fenugreek seed	1/4	teaspoon	ground	2.9878	0.5397	0.2128	0.0593

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.