8 Cloves of Garlic (or less to taste, i love lots)
2 Red Onions (Coarsely chooped)
2 Ltr Milk
2 - 3 TeaS Cumin Seeds
2-3 Teas Coriander Seeds
1 TeaS Turmeric
Bunch Fresh Coriander
1 Muslin Bag (Any fine cloth bag = good)
Load of Spinach
Oil or Ghee
Big Handful Shrooms (Oyster ones are nice but any will do, even a mix)
Tin of Chick Peas (Chana)
Salt and Pepper to taste
Bring Milk to boil, add a sprinkling of Ground Cumin/Ground Coriander
Squeeze Lemon Juice in, this will curdle the milk. Once its good and curdelled (in a minute or two), pour into Muslin Bag over a colander to strain off the fluid. Leave the Paneer to cool in the bag with a small plate and a weight accross the top for around an hour. Do NOT make the weight too heavy, you want to squeeze the excess fluid out but not make the cheese too dense.
In the meantime, bring a small amount of oil to high temp add oinions, Coriander seeds, Chillies (chopped), Cumin seeds. Soften Oinions to just before translucent add Garlic and fry, dont burn ya Garlic.
Add in Cup of Yogurt. turn heat right down. Quarter the mushrooms and throw them into the mix.
Sepreatly steam your spinach (barely a few mins) and once soft drop into iced water to stop the cooking (this will help retain a georgeous bright green colour). Strain and chuck in a blender to puree. Add some fresh coriander if any.
Chop up Paneer into small cubes, throw in with Chana and the puree'd Spinach. Cook for just a few more mins till basically the Chana and Paneer is heated thru.
Salt and Pepper to taste.
Lastly grab a fresh lemon and squeeze into the dish just before serving.
I just literally finished munching this down now. Looks and tasted sensational.
Watched a few You Tube vids but mostly above is my own creation, i put in just two small Chillies but you can add as many as you like.
Because i am
Because i am