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Paalak Paneer (Spinach and Cheese) for a group of 25 persons recipe

Ginger is a dominant flavor of Paalak Paneer. You must use fresh ginger

We will add ginger after all the spices have been added to keep the flavor dominant. We will add Ricotta cheese to give it rich appearance. If you want you can add crumbled Paneer in place of Ricotta Cheese. In India, some Halwaii would add Khoya and even cashew halves. Ricotta Cheese does a good job. I have not added Cashew nuts. You may add Cashews after Basic Garam Masala has been added.

Phase I: Making Paneer

1. Milk (Whole milk): 4 Gallons
2. White Vinegar: 2 cups
Four gallons of whole milk should yield about 5 pounds of Paneer, or about 3-1/4 ounce per person. 
Depending on the size of your pots, you may want to make cheese in two or four equal batches.
Step 1: Bring milk to a boil or over 190º F, add vinegar. As soon as the coagulation starts shut off the heat.
Step 2: Double or triple fold a cheese cloth. Lay it down in a colander. Empty the contents in to the colander lined with cheese cloth. In about 5 minutes, most of the water will be gone.
Step 3: Lay it flat between two cutting boards. Put a milk gallon jug filled with water on top of the cutting board. After four hours, remove the weight and slowly remove the cheese cloth and you will have a slab of cheese ready for use. Cut the cheese about 1/4" thick and 1"x1" rectangles.

Phase II: Spinach Gravy & Assembly

1. Ghee: 1/2 Cup
2. Onions Chopped: 2 Cup
3. Minced Garlic: 6 Cloves
4. Cumin Powder: 2 Tablespoon
5. Basic Garam Masala Powder mix
Cardamom powder: 1 teaspoon
Cinnamon powder: 1 teaspoon
Nutmeg powder: 1/4 teaspoon
Cloves powder: 1/2 teaspoon
6. Ginger skinned and Chopped: 2 Inch
7. Salt: 1/2 teaspoon
8. Bay leaf : 4
9. Ricotta Cheese: 1 Cup
10. Spinach: 8 cans (13.5oz)
11. Corn Starch: 2 Tablespoon
12. Water: 1/4 Cup
13. Cayenne pepper : 1/4 teaspoon
14. Heavy whipping cream: 2 cups
Step 1: Grind Onions and garlic. In a heavy bottom pan, heat Cooking oil, add ground onion. Sautee, till the water is gone. The onions should turn transparent but not brown.
Step 2: Add Cumin powder. Sauté for two minutes. 
Step 3: Add Basic Garam Masala. Sauté for one minute.
Step 4: Stir in salt, bay leaves, chopped ginger, and Ricotta Cheese.
Step 5: Open Spinach cans, drain. Add to sauté. Continue sautéing for 4 minutes.
Step 6: Mix Corn Starch in water. Add to sauté. Let it come to a boil. It will thicken and make it into a paste.
Step 7: Stir in heavy whipping cream. Let it simmer for five minutes. Now you have, creamy spinach gravy. If gravy is too thick, thin it with milk or more whipping cream.
Step 8: Adjust salt if needed. Stir in Paneer. Let it simmer for five minutes on medium heat.