Saag Paneer SPINACH WITH CHEESE
|2 pounds fresh spinach||DRY MASALA:|
|cleaned well||1/2 teaspoon ground cumin|
|3 tablespoons oil||1/2 teaspoon ground coriander|
|3 onions, chopped fine||1/2 teaspoon turmeric|
|3 tomatoes, chopped fine||1/2 teaspoon paprika|
|1 tablespoon garlic/ginger paste, or||1/4 teaspoon red chili powder|
|3 garlic cloves, mashed|
|1 piece fresh ginger, size of walnut, minced||1/2 cup yogurt|
|1 recipe paneer (see below)|
|1/3 cup heavy cream|
1. Boil the spinach 2 minutes. Drain, chop and set aside.
2. In a wok or heavy skillet heat 2 tablespoons oil and saute onions until they turn golden.
Add the tomatoes, the garlic/ginger paste, and the dry masala.
3. Bhoona to make a thick paste, stirring constantly.
4. Add the spinach and stirfry until well mixed about 2 minutes.
5. Add the yogurt and simmer 2 minutes.
6. Add the paneer squares and bhoona 3 minutes.
7. Add the heavy cream and stir until sauce thickens, about 3 minutes. Serve hot.
Paneer INDIAN CHEESE
2 quarts milk
1/2 cup vinegar
1. In a wok or heavy saucepan, bring milk to boil over high heat. Add the vinegar around
the edge of the saucepan until milk curdles.
2. Strain through a piece of heavy cheesecloth, then fold the cheesecloth up to form a
bag. Tie the bag securely and flatten it under a heavy weight.
3. Set the cheese bag in a cool place for 3 to 4 hours, until the cheese is firm. It should
form a piece about 1/2 to 1 inch thick.
4. Open the cloth and cut the paneer into 1 inch squares.