SAAG PANEER
Eat homemade Indian food tonight with Aarti Sequeira's Saag Paneer: Spinach with Indian Cheese recipe from Aarti Party on Food Network.
Provided by Aarti Sequeira
Time 1h20m
Yield 4 servings
Number Of Ingredients 21
Steps:
- In a large bowl, whisk together the turmeric, cayenne, 1 teaspoon salt and 3 tablespoons oil. Gently, drop in the cubes of paneer and gently toss, taking care not to break the cubes if you're using the homemade kind. Let the cubes marinate while you get the rest of your ingredients together and prepped.
- Thaw the spinach in the microwave in a microwave-safe dish, 5 minutes on high, then puree in a food processor until smooth. Alternatively, you can chop it up very finely with your knife.
- Place a large nonstick skillet over medium heat, and add the paneer as the pan warms. In a couple of minutes give the pan a toss; each piece of paneer should be browned on one side. Fry another minute or so, and then remove the paneer from the pan onto a plate.
- Add the remaining 1 1/2 tablespoons oil to the pan. Add the onions, ginger, garlic and chile. Now here's the important part: saute the mixture until it's evenly toffee-coloured, which should take about 15 minutes. Don't skip this step - this is the foundation of the dish! If you feel like the mixture is drying out and burning, add a couple of tablespoons of water.
- Add the garam masala, coriander and cumin. If you haven't already, sprinkle a little water to keep the spices from burning. Cook, stirring often, until the raw scent of the spices cook out, and it all smells a bit more melodious, 3 to 5 minutes.
- Add the spinach and stir well, incorporating the spiced onion mixture into the spinach. Add a little salt and 1/2 cup of water, stir, and cook about 5 minutes with the lid off.
- Turn the heat off. Add the yogurt, a little at a time to keep it from curdling. Once the yogurt is well mixed into the spinach, add the paneer. Turn the heat back on, cover and cook until everything is warmed through, about 5 minutes. Serve.
- Line a large colander with a large double layer of cheesecloth, and set it in your sink.
- In a large wide pot, bring the milk to a gentle boil over medium heat, stirring frequently to avoid burning the bottom (a nonstick pot works really well for this purpose). This will take a little while so be patient!
- Add the lemon juice and turn the heat down to low. Stirring gently, you should almost immediately see the curds (white milk solids) and whey (the greenish liquid) separate. Don't fret, this is perfect!
- Remove the pot from the heat and carefully pour the contents into the cheesecloth-lined colander. Gently rinse with cool water to get rid of the lemon flavor. At this point, you could squeeze out some of the liquid, and serve with some honey and some nuts, almost like a fresh ricotta!
- Grab the ends of the cheesecloth and twist the ball of cheese to squeeze out the excess whey. Tie the cheesecloth to your kitchen faucet and allow the cheese to drain for about 5 minutes.
- Twisting the ball to compact the cheese into a block, place it on a plate with the twisted part of the cheesecloth on the side (this will ensure your block of cheese is nice and smooth!) and set another plate on top. Weigh the second plate down with cans of beans or a heavy pot. Move to the refrigerator and let it sit about 20 minutes.
- Combine the cinnamon sticks, cloves, green cardamom seeds, black cardamom seeds, if using into a spice grinder or coffee grinder and grind until fine. Store the spice mix in an airtight container away from direct sunlight.
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- Heat butter and a teaspoon of oil in a pan. Add minced garlic and saute till the garlic is a light golden brown.
- Add green chillies and onions to the pan and cook till the onions are translucent. To this, add tomatoes, red chilli powder, coriander powder, turmeric powder and salt. Mix well. Cover and cook till the tomatoes break down and turn pasty. This should take about 7-10 minutes.
- While the tomatoes are cooking, add a teaspoon of oil to a non stick pan and add the paneer cubes, making sure not to crown the pan. Flip when the bottom is brown. Once both sides are golden brown, take the paneer out on a plate. This step is optional and you can skip it and use the paneer as is.
- Add spinach and arugula leaves (or mustard greens if using) and mix well. Cook for 10 minutes till the leaves are cooked through. Mix in kasuri methi (dried fenugreek leaves) and cream. Add paneer, mix gently and serve immediately.
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- Heat 3 tablespoons of the ghee in a large high-sided skillet over medium-high. Add onion, and cook, stirring occasionally, until softened, about 5 minutes. Add garlic, ginger, and chiles, and cook, stirring constantly, until fragrant, about 2 minutes. Add one-third of the spinach and one-third of the mustard greens to skillet, and cook, folding constantly, until wilted. Repeat in 2 batches with remaining spinach and greens until all are wilted and starting to soften.
- Cover and cook, stirring occasionally, until greens are tender and softened, about 5 minutes. Transfer to a blender. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until smooth, about 45 seconds, adding 2 tablespoons water if needed. Set aside.
- Heat remaining 1 tablespoon ghee in a large nonstick skillet over medium-high. Add paneer, and cook, flipping halfway through, until golden brown on both sides, about 4 minutes total. Transfer to a plate lined with paper towels, and set aside.
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- Break or cut off the spinach stems and then roughly chop the leaves. Set them aside. Do the same with the fenugreek.
- Put a large pot of salted water to boil. Once the water comes to a boil, add the spinach leaves, and cook for two minutes. Remove the spinach from the boiling water and immediately place it in a bowl of ice-cold water with ice cubes in it. (Alternately, place the spinach in a colander and run it under cold running water for a few minutes.) Do the same with the fenugreek leaves. This step is known as blanching and will ensure that the colors of the greens is maintained.
- Drain and lightly squeeze out the excess water from the spinach and the fenugreek leaves. Place the spinach and fenugreek leaves in a blender along with a few tablespoons of water. Grind into a smooth paste. (The recipe up to this step can be done ahead, and the paste can be kept in the refrigerator for 2 days.)
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