but as with most things, I find homemade best!
- In a large pot of salted boiling water, blanch spinach until just wilted; drain. Chill under cold water and drain again. In a food processor, puree spinach with 1/4 cup water and set aside.
- In a large deep skillet, heat oil over medium-high heat; cook cumin seeds until slightly darkened (approx. 10 seconds). Add onion and butter; saute until onion is golden (approx. 8 minutes).
- Reduce heat to medium; stir in garlic and ginger and saute for 1 minute. Stir in fresh cilantro, cayenne, turmeric, ground coriander, salt and cinnamon. Saute, stirring constantly, for 30 seconds before adding tomatoes. Stir until tomatoes break down (approx. 3 minutes).
- Stir in pureed spinach; cover and cook, stirring occasionally and adding 1 to 2 tbsp water if mixture is getting too dry, until steaming hot (approx. 3 mins).
- Stir in yogurt, lemon juice and garam masala; bring to a simmer. Reduce heat to low and add paneer. Cover and cook until heated through (approx. 2 minutes)
- Serve and ENJOY!
- In a large saucepan, bring milk to a boil; remove from heat. Add lemon juice; stir until milk curdles and separates into spongy white chunks (curds) and greenish milky water (whey). Stir in salt.
- Pour into a double cheesecloth-lined stainer set over bowl. Let stand until most of the liquid has drained off. Fold cheesecloth over top; weigh down with a plate and full 28oz can. Refrigerate for 8 hrs or up to 24 hrs.
- Remove cheesecloth and use!