Saag Paneer (Spinach with Fresh Indian Cheese)               

 tags (edit): @Vogel @Try Soon! Main Dish  

 

Some indian cooks make a dish similar to this but substitute cubes of cooked potato for the cheese.

Ingredients

FOR THE CHEESE
8 cups Milk
1/4 cup Fresh Lemon Juice or Cider Vinegar
6 tablespoon Ghee Or Vegetable Oil In This Coll
FOR THE SPINACH
1 ea 1 inch pi Ginger Peeled & Chopped
3 -4 cloves Garlic Peeled & Chopped
1 ea Serrano Chile Stemmed & Chopped
4 bunches Spinach Washed Trimmed Finely Chopped 6 Cups
to taste Salt
1/2 teaspoon Garam Masala
1 -2 pinches Cayenne Pepper
6 tablespoon Heavy Cream


 

Instructions
 FOR THE CHEESE:1. Line a colander with 4 layers of cheesecloth, draping it over the sides, and set the colander aside in the sink.

2. Put milk into a large saucepan and bring just to a boil over medium- high heat, stirring often with a wooden spoon to prevent the milk from scorching, about 15 minutes.

3. Reduce heat to medium-low, add lemon juice, and very slowly and gently stir until large curds form, about 30 seconds.

4. Carefully pour milk mixture into colander and gently rinse under cold running water any foam and residual lemon juice from the curds.

5. Gather corners of cheesecloth together and gently squeeze out liquid. Tie opposing corners of cheesecloth together to make a sack, and hang it from a large kitchen spoon suspended over a large, deep bowl. Set aside at room temperature until excess liquid has thoroughly drained from cheese, about 1 1/2 hours.

6. Transfer the sack to a large plate, untie cheesecloth, and loosely drape corners over cheese. Place a large heavy pot on top of cheese, then set aside for 30 minutes to compress cheese. Remove pot and unwrap cheese.

7. Cut cheese into 1/2" x 1" pieces. Heat ghee in a large nonstick skillet over medium heat. Add cheese and fry until golden brown all over, 4-6 minutes. Transfer cheese with a slotted spatula to a plate and set aside. Set aside skillet with ghee.

FOR THE SPINACH:8. Put ginger, garlic, chilies, and 1/4 cup water into a blender and puree to a smooth paste.

9. Return skillet with ghee to stove and heat over medium-high heat. Add ginger-garlic paste and cook, stirring with a wooden spoon, for 30 seconds.

10. Add spinach, season to taste with salt, and cook, stirring often, until spinach wilts, about 1 minute. Reduce heat to medium-low, cover, and cook, stirring often, until spinach is very soft, 10-15 minutes.

11. Stir in garam masala, cayenne to taste, and cream.

12. Add fried cheese to skillet, cover, and continue cooking until liquid thickens and spinach is silkey-soft, about 15 minutes more. Serve with warm Indian flatbread, if you like.

This recipe published with BigOven, and can be imported instantly by BigOven users viewing this page. Download your free trial at www.bigoven.com.


Yields: 4 Servings
     Saveur magazine, May 2002, page 36

 notes: 

Cuisine:   Indian

Main Ingredient: