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.
The spinach can be cooked down so that it melts away. This is super delicious.
I like to serve it only slightly wilted in order to preserve the spinach texture and all of its goodness. 500g
Contains Nuts, Gluten free.

Heating instructions:
Heat the spinach and paneer in a heavy bottomed saucepan or wok on a high heat if you like the spinach crunchy. If you prefer the spinach wilted add 3 tbsp of water cook for 5 - 8 minutes with the lid on at a lower heat until the spinach is at your preferred texture.

At the restaurant we used a hot wok, add the paneer with half a teaspoon of oil and season with a little salt to taste. Once it is golden add the spinach, keep it moving so it heats up to the point before it starts to wilt, serve immediately. 

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