Spinach Cheese Recipe

In Malaysia, tofu is often preferred over Indian cottage cheese, but in India, paneer (homemade Indian cheese) is a staple ingredient. While tofu is made from soybeans and paneer from milk, both are protein sources for vegetarians and non-vegetarians alike. Paneer is indeed an alternative to tofu and is now widely available in Indian grocery stores as ready-made cheese.

Feel free to substitute tofu for Indian cottage cheese. However, the classic Spinach Cheese dish, known as Palak Paneer, is a comforting home-style dish that combines paneer and spinach into a creamy, satisfying recipe (SPINACH COCONUT MILK CURRY VEGETARIAN).

There’s also a Malaysian (MALAYSIAN MUTTON CURRY) fusion version of Palak Paneer that adds extra tastiness. It uses yogurt for natural tanginess and creaminess. Ghee brings a warm, buttery taste and aroma. Bay leaves, on the other hand, lend a subtle, earthy, herbal fragrance with mild floral and slightly bitter notes.

The result is a vibrant (CHINESE VEGETABLE STIR-FRY) luxurious, and smooth Indian-style spinach cheese curry that’s as visually appealing as it is delicious.

Ingredients
For the Spinach
1 bunch spinach - root removed, plucked out the leaves, include the young stems.
Blend spinach with some water into a thick paste. 
Cook the spinach paste briefly in pan to remove any raw taste.
Once done, set aside.

Other Ingredients

1 packet paneer - cut into cubes
Yogurt, as needed (whisked)
1 tsp ginger paste
1 tsp garlic paste
2 bay leaves
6 shallots - sliced
Ghee - as needed
Salt, to taste

Method

In a pan, heat ghee.  

Add sliced shallots, ginger paste, garlic paste, and paneer cubes. 
Combine all ingredients while ensuring paneer does not break.
Add bay leaves, salt and cooked paneer mixture inside.  
Off the heat, tip in yogurt and gently stir in.