Palak Paneer

Palak Paneer

Butter                                        4 oz (1 stick)
Whole Milk                               1 gallon
Lime Juice                                 approx. 1/4 cup
Salt                                           as needed
Spinach                                     2 bunches
Cinnamon                                  1/2 stick
Coriander seeds                        1/2 tsp.
Cloves                                       4 ea.
Peppercorns                              1/2 tsp.
Fenugreek seeds                        1 tsp.
Cumin seeds                              1 tsp.
Tumeric                                     1 tsp.
Chili powder                             2 tsp.
Cardamom, ground                   1 tsp.
Bay leaf, dry                             1 ea.
Onion, diced                             1 ea.
Tomato, diced                           1 ea.
Garlic, chopped                        3 cloves
Ginger, chopped                       1 Tbsp.
Serrano chilies, chopped           1 ea.
Cream                                      2 Tbsp.

1. Make ghee by melting the butter and then browning the milk solids over medium heat. When the butter is golden and the solids are caramel colored, remove the butter from the heat. Skim off the floating solids and then ladle out the ghee, taking care not to include the butter solids on the bottom of the pan.

2. Make the paneer by gently bringing the milk to a simmer. Then, add the lime juice until fine curds form. Salt this mixture , and then strain it through a cheese cloth, saving the curds. Cover the curds with more cheese cloth and a weight, and let rest in the refrigerator overnight.

3. To make the spice mixture, toast the cinnamon, coriander, cloves, peppercorns, fenugreek, and cumin seeds and let cool. Then, combine these spices with the turmeric, chili powder, cardamom, and bay leaf, and grind to a fine powder.

4. Use the ghee to saute the onions until well browned, then add the tomatoes and cook for 5 more minutes.

5. Add the ginger, garlic, and chilies, and cook for an additional 5 minutes.

6. Add the spinach and cream to the pan and bring to a simmer.

7. Add the paneer and return it to a simmer for 3 to 5 minutes. Season and serve with rice.