PALAK PANEER GNUDI

Makes 3 servings gnudi

• 1½l non-uht whole milk

• ¾ tsp salt

• 90ml white rice vinegar

• semolina flour

» Combine all ingredients in a pot and set over medium heat. Cook until the liquid reaches 74°C. Stir constantly.

» Once curds form and the whey becomes pale yellow and translucent, take off the heat and let sit for 5 minutes.

» Using a cheesecloth, separate the curds from the whey. Set whey aside. Squeeze excess liquid from the curds, then set it in a container with a heavy weight on top of the cheesecloth for 30 minutes. Remove from cheesecloth.

» Crumble pressed cheese into food processor, and add whey 1 tbsp at a time until mixture resembles whipped cream cheese. Season to taste.

» Pour liberal amounts of semolina on a tray. Transfer cheese mixture to a piping bag, and pipe out 3cm balls onto the semolina. Roll each ball in semolina and dust till well coated. Cover the tray with cling wrap and chill for

2-3 days.

palak gravy

• 2 large bunches Malabar spinach, stems removed and rinsed

• 2 green chillies

• 2 tsp oil

• 1 tsp cumin seeds

• 4 garlic cloves

• juice of ½ lemon

• 100ml double cream

• 1 tsp salt

» Bring a pot of salted water to a rolling boil. Blanch spinach for 3 minutes or until tender, and shock them in ice water. Save the boiling water.

» Squeeze excess water from the cooked spinach, and blend with coarsely chopped green chilli.

» Heat up oil in a medium pot over medium heat. Add in cumin seeds and cook till they pop. Add minced garlic and cook till slightly brown before adding in the spinach mixture.

» Add lemon juice, cream and salt.

• 100g unsalted butter

• 3 sprigs of curry leaves

» Melt butter in saucepan over medium heat until it turns brown. Immediately add curry leaves and turn off the heat.

» Cook the gnudi by shaking off excess semolina and dropping them into the simmering water that cooked the spinach. Cook gnudi for 1 minute, then remove from water and swirl in brown butter.

» Plate by pouring the gravy as a base, and add the gnudi to the top, garnishing each with a curry leaf.