Saag Paneer

A North Indian dish consisting of fried cheese, spinach, yogurt and spices.

servings: 4

total time: 2 hours 30 minutes

recipe by: Rae

Ingredients

Homemade Paneer Cheese:
8 cups milk
1/4 cup fresh squeezed lemon juice
1/2 tsp kosher salt
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Paneer Cheese from above cut in 1 inch cubes
1 tsp turmeric
1 tsp salt
dash of cayenne pepper
3 TBSP cooking oil
1 serrano pepper, sliced Include the seeds (for extra heat use 2 peppers)
4 cloves garlic, peeled and crushed
1 inch piece ginger, peeled and roughly chopped
1 1/2 cups yellow onion, diced small
1/2 tsp garam masala
2 tsp ground coriander
1 tsp cumin
2 TBSP water
1 tsp kosher salt
1 lb frozen spinach, thawed and all excess moisture squeeze out
1/2 cup water
1 cup plain yogurt

CONVERSION CALCULATOR

Directions

HOMEMADE PANEER:
Heat the milk to 200 degrees F.
Turn off the heat and add the lemon juice (No need to stir). Cover and allow to sit for 12 minutes.
Line a colander 2 layers of cheesecloth and place in the sink.
Gently, slowly pour the curds and whey from the pan into the cheesecloth. Gently rinse with warm water to remove the lemon juice flavor.
Sprinkle with salt and toss to mix it in.
Gather the ends of the cheesecloth and twist to squeeze out the excess moisture. If curds begin to squirt through the cloth stop and ease up the tension.
Tie the cheesecloth to the facet and allow to hang/drip for10-15 minutes.
Open the cheesecloth and form a block with the curds about 5 inches and wrap the cheesecloth around it.
Place it on a plate and cover the cheese with a second plate. Weigh it down with cans or a pitcher of water. Allow to sit on the counter, weighed down for 1 1/2 hours.
Use immediately or refrigerate for up to 1 week. (It will cut best after chilling)
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In a bowl whisk together 1 TBSP oil, turmeric, kosher salt, and cayenne pepper. Add the cheese cubes and gently toss to coat.
Place the marinated cubes on a baking tray and set in the freezer.
Put the serrano pepper, garlic, and ginger into a food processor and process until finely minced.
Get the following ingredients set out in front of you in order of use (2 TBSP oil, pepper/garlic/ginger paste, onion, garam masala, coriander, cumin, 2 TBSP water, salt, spinach, 1/2 cup water, yogurt). Once you begin cooking you need everything ready to go because it takes only 10-12 minutes to cook the Saag.
Frying the cheese: Add the 2 TBSP oil to a 12 inch nonstick skillet, turn heat on medium high and add the cheese cubes (oil can be thoroughly heated or still warming) once cheese is browned on one side turn over and brown on the second side. Remove from pan (saving the oil in the pan) and place back onto the baking sheet.
The pan now has well seasoned yellow oil, heat that over medium heat and add the pepper paste and onion and cook, stirring often until the vegetables have caramelized. If the pan dries out splash in a TBSP of water or two.
Add the garam masala, coriander, cumin and stir for 2-3 minutes. Again, if the pan dries out splash in a TBSP of water or two and then cook until the pan is once again dry.
Add the salt, spinach, and 1/2 cup water. Stir well until fully combined. Simmer until all the water cooks out.
Remove from heat and stir in half of the yogurt. Once fully incorporated stir in the remaining yogurt.
Add the fried cheese and heat over medium-low until warmed. Serve with steamed rice and/or naan bread.