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Clover Nolac Paneer and Spinach curry

Clover Nolac Paneer and Spinach curry

Clover Nolac Paneer and Spinach curry

Recipe by: Mo Horne
To make the Paneer:
1 litre Clover Nolac milk
¼ c fresh lemon juice
½ tsp salt
Pour the milk into the saucepan and set over medium heat.  Bring it to a slight simmer. Remove from heat and stir in the lemon juice. Allow the milk to stand for 10 minutes to allow to separate. Strain the milk mixture through a cheesecloth/muzlin cloth and scoop in any curds into the cloth as well. Squeeze the curds to get rid of excess whey. Open the cloth and sprinkle in the salt. Give it a good mix. 
Transfer the curds still in its cloth to a plate and shape into a rough square. Set another plate on top of the curds to weigh it down for 15 minutes or up to an hour. Refrigerate to allow paneer to become firmer. 
To make the curry:
1 onion, chopped
2 cloves garlic, chopped
1 thumbsize ginger, grated
1 green chilli, chopped
1 T Garam masala
1 T ground cumin
1 T curry powder
½ c Clover Nolac milk
Paneer, cut into cubes
200g spinach, blanched, drained and chopped
salt and pepper to taste 
Heat a dash of oil in a saucepan. Add the onion, garlic, ginger and chilli and allow to cook until the onions are translucent. Sprinkle over the spices and cook for a minute. Add in the paneer cubes and allow to brown and coat in the spices. Add in the Nolac milk and the chopped spinach. Season with salt and allow to cook until the sauce slightly thickens. Serve with Basmati rice and sambals for more colour. 

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