Post by aruna on Mar 22, 2005 9:16:15 GMT -5
Okay, at long last and after many requests -- here it is. I tried it out last night, and it's quite okay, although I will still be doing some tinkering to get the texture of the paneer right. It's a bit of work, but if you really miss pre-Core Saag paneer, it's worth it. (*** Look at the bottom of the recipe for a great quicker and easier version of core paneer!)
Saag paneer
Serves 3-4
To make paneer: Place a colander in your sink; line it with a 24 x 24 inch piece of cheesecloth. Take 1/2 gallon ff milk, put it in a saucepan. Bring the milk to a boil over med heat. Have ready 3-4 TB white vinegar OR juice from one lemon. When milk comes to a boil, dump in the vinegar or lemon juice, and turn the heat down to low. You should see the milk split -- when you give it a stir, you'll see the fluffy curds separate from the greenish whey. Once the milk is fully split, which will only take 30 seconds or so, drain the contents of the pot into the colander. Gather up the ends of the cheesecloth and squeeze gently to gather the curds and get rid of excess whey. Now twist the top of the cheesecloth, place it on a flat surface (a cutting board placed in the sink works well), and place another flat thing on top. GENTLY press to form a disk -- don't press TOO much of the whey out, though.
The paneer is ready now to make saag paneer. Or you may refrigerate it till you're ready.
Now, cut the paneer into cubes -- 1/2" or 1". Heat 1 TB healthy oil in a non-stick skillet until quite hot. Add the cheese cubes. Let fry until browned on one side, then turn the cubes to brown the other sides (I only bothered browning 2 sides, just to get a little color and flavor going). Remove the paneer from the pan, leaving behind as much oil as possible.
You probably have close to 1 TB of oil still left in the pan.
To the pan, add 1/2 tsp cumin seeds. When fragrant, add 1 chopped onion, saute till golden brown. Add 2 minced garlic cloves and 1 tsp grated ginger and minced green chili to taste. After a minute or two, add 1 tsp coriander powder, 1/2 tsp cumin powder, 1/4 tsp tumeric powder, 1/4 tsp cayenne, and 1/2 tsp garam masala. Combine with onions and fry for 30 seconds. Then add 1 cup chopped tomatoes (canned work fine) and salt to taste and let cook for 5 minutes on a lively heat. At this point, you add the spinach -- either a bunch of fresh spinach that you've steamed and pureed, or a box of chopped spinach that you've thawed. Add the paneer back at this point. Simmer on a very slow heat for 15-20 minutes to combine the flavors; you may need to add some water (or some of the whey from the paneer-making) if it gets too dried out.
ALTERNATIVE: QUICK AND EASY PANEER!
Hey! I tried this new method, and it's way easier and the texture is better.
Take 1 container of ff ricotta cheese. Place in a cheesecloth and weight it as described above. Leave sitting for about 3-4 hrs so that a bunch of the liquid whey comes out. Then cut into cubes and proceed with the recipe.
Happy eating!
Saag paneer
Serves 3-4
To make paneer: Place a colander in your sink; line it with a 24 x 24 inch piece of cheesecloth. Take 1/2 gallon ff milk, put it in a saucepan. Bring the milk to a boil over med heat. Have ready 3-4 TB white vinegar OR juice from one lemon. When milk comes to a boil, dump in the vinegar or lemon juice, and turn the heat down to low. You should see the milk split -- when you give it a stir, you'll see the fluffy curds separate from the greenish whey. Once the milk is fully split, which will only take 30 seconds or so, drain the contents of the pot into the colander. Gather up the ends of the cheesecloth and squeeze gently to gather the curds and get rid of excess whey. Now twist the top of the cheesecloth, place it on a flat surface (a cutting board placed in the sink works well), and place another flat thing on top. GENTLY press to form a disk -- don't press TOO much of the whey out, though.
The paneer is ready now to make saag paneer. Or you may refrigerate it till you're ready.
Now, cut the paneer into cubes -- 1/2" or 1". Heat 1 TB healthy oil in a non-stick skillet until quite hot. Add the cheese cubes. Let fry until browned on one side, then turn the cubes to brown the other sides (I only bothered browning 2 sides, just to get a little color and flavor going). Remove the paneer from the pan, leaving behind as much oil as possible.
You probably have close to 1 TB of oil still left in the pan.
To the pan, add 1/2 tsp cumin seeds. When fragrant, add 1 chopped onion, saute till golden brown. Add 2 minced garlic cloves and 1 tsp grated ginger and minced green chili to taste. After a minute or two, add 1 tsp coriander powder, 1/2 tsp cumin powder, 1/4 tsp tumeric powder, 1/4 tsp cayenne, and 1/2 tsp garam masala. Combine with onions and fry for 30 seconds. Then add 1 cup chopped tomatoes (canned work fine) and salt to taste and let cook for 5 minutes on a lively heat. At this point, you add the spinach -- either a bunch of fresh spinach that you've steamed and pureed, or a box of chopped spinach that you've thawed. Add the paneer back at this point. Simmer on a very slow heat for 15-20 minutes to combine the flavors; you may need to add some water (or some of the whey from the paneer-making) if it gets too dried out.
ALTERNATIVE: QUICK AND EASY PANEER!
Hey! I tried this new method, and it's way easier and the texture is better.
Take 1 container of ff ricotta cheese. Place in a cheesecloth and weight it as described above. Leave sitting for about 3-4 hrs so that a bunch of the liquid whey comes out. Then cut into cubes and proceed with the recipe.
Happy eating!
