Saag Paneer
1 1/2 pounds fresh spinach
1 block homemade paneer see how below
vegetetable oil
6 Tbsp butter
1 onion, peeled and chopped
4 garlic cloves, peeled and crushed
1-inch piece fresh ginger root, peeled and grated
1 tsp ground cumin
1/2 tsp cayenne pepper
1/2 tsp ground black pepper
1 tsp garam masala
1 tsp kosher salt (or to taste)
a pinch of tumeric
1 cup yogurt
Wash the spinach well. Cook it in a saucepan with 1/2 cup of water for 2
or 3 minutes. When tender, drain and chop.
Cut the paneer into 1/2-inch cubes. Heat oil in a large skillet. Fry the
cubes of paneer in batches, turning over once or twice, until they are light
brown. Remove the paneer with a slotted spoon. Drain on paper towels.
In a large skillet, melt the butter with 1 tablespoon of oil over medium
heat and cook the onion until just beginning to turn brown. Add the garlic
and cook for 2 minutes. Add the ginger and the spices, and stir well. Heat
for a few minutes.
Transfer the contents of the skillet into a food processer. Add the
yogurt and process together until smooth.
Transfer the spinach mixture back to the skillet. Add the paneer, and
simmer, covered, for 10 minutes. Serve hot.
To make paneer is easy, take a 1/2 gallon of whole milk ,and add 1
tablespoon of salt, and heat it on the stove in a large pan , mix 2
tablespoons of either white vinegar or lemon juice to a 1/2 cup of water,
stir into the hot milk and set aside for the curds to form.
when the curds have formed skim them out of the whey with cheese cloth and
press into a block and wight it down on a plate for a few hours. from there
use in your recipes.
Ejoy
Todd
--
Rec.food.recipes is moderated by Patricia D. Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/