Saag Paneer

This is one of my favourite indian dishes.  The spiced spinach is so comforting to eat and then the paneer adds not only substance but also creaminess.

Ingredients

for the paneer

4 ltr Milk full-fat

500ml Fresh Yogurt or 4 tpsp Lemon juice

for the saag paneer

225g Home-made Paneer, cut into bite sized cubes

300g Spinach, frozen (or double the amount for fresh)

1 Small Onion

1 Tomato, fresh, skinned and chopped

1 Garlic clove, crushed 

1 Red or Green Chilli, chopped

10g Ginger, chopped

1/2 tsp Garam Masala

1/4 tsp Turmeric powder

Butter or Oil for frying 

Salt & Pepper to taste

Method 

First make the paneer. Bring the milk to the boil in a heavy-based saucepan. Once the milk starts to boil and rise up stir in the yogurt or lemon juice. (or both!)

Keep the milk on the heat, stir gently to help the milk curdle. 

It should only take a minute or so. If it does not seperate add more yogurt or lemon juice. The curds will coagulate and seperate from the watery whey. 

Remove from the heat.

Line a large sieve with muslin or cheesecloth and place over a large bowl or saucepan. Pour the cheese into the lined sieve and run some cold water through it. 

Wrap the cheese in the cloth and hang it from the tap over the sink to allow the excess water to drain for 10 minutes. 

Then, keeping it fairly tightly wrapped, place on your work surface with a heavy weight on top for 30-40 minutes or until it is flattened into a firm block.

Then cut into cubes. Store in the refrigerator in water in a covered container. 

Now start on the saag paneer dish. 

Heat some oil or butter in a large pan. Fry the Paneer until golden brown on all sides then put it to one side. 

Using the same pan, fry the onion until golden brown then add the ginger, chilli and garlic. Cook for a further minute. add the tomato, salt, pepper, turmeric and mixed spice. Cook until the oil separates.  

Roughly chop the spinach leaves and add to the pan.  Cover and cook on a low heat for about 15 minutes to allow the flavours to infuse through and the mixture thickens. 

Add the Paneer, stir and cook for a further 5 minutes on a low heat. Add a small amount of hot water if it all gets too dry.