Main - Spinach & Paneer

Spinach and Paneer or Palak Paneer 

A classic favourite Gujarati dish and used too be a permanent fixture at my restaurant.
What is Paneer?
Warm milk is split using lemon juice, the curds separate from the whey, the curds are then pressed overnight in muslin to make paneer)
The Paneer is cooked separately in order to make sure the flavour has fully marinaded. This is combined with onions cooked with spices then finally the two are combined with the toasted and crushed peanuts. 580g or 500g without peanuts.
Contains Nuts, Gluten free.

Heating instructions:
Heat the paneer with 1/2 a tsp of oil until golden in a heavy bottomed saucepan, then add the spinach and heat through. If you prefer the spinach completely wilted add 2 tbsp of water cook for 5 - 8 minutes with the lid on at a lower heat. The roasted peanuts are separately packaged for anyone with allergies, add them at the end.

I've included the crushed roasted peanuts separately packaged for anyone with allergies. Please choose the preferred option*.