Saag Panner Or Aloo Saag Aka Spinach W Cheese Or Potates Indian Style Recipes

SAAG PANEER

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.

SAAG PANEER

Steps:

• Melt the ghee, whisk in with the turmeric and chilli powder, then add the cubed paneer and toss well. Set aside. If using frozen spinach, microwave for 3-5 mins, then place in a sieve and squeeze out most of the water. If using fresh spinach, place in a colander, pour over boiling water, drain and cool, then put in a tea towel and squeeze out most of the water. Roughly chop.
• Blitz the onion with the garlic, ginger and green chilli. Cook the paneer in a large non-stick frying pan over medium heat for around 8 mins, tossing the pan so they become golden all over. Remove and set aside on a plate, leaving spices behind in the pan. Tip the onion mix into the pan, add a pinch of salt and turn the heat down. Fry until caramel coloured, around 10 mins, adding a splash of water if it looks a little dry. Add the garam masala, stir to coat the onion mix, fry for 2 mins.
• Add the spinach and cook for a further 2-3 mins, adding 100ml water to release all the flavours from the bottom of the pan. Add the paneer and cook for 2-3 mins to heat through. Spoon into bowls and squeeze over a little lemon juice, to serve.

SAAG PANEER (PANIR) - INDIAN SPINACH AND CHEESE

Steps:

• Fry the onions, garlic, ginger and spices in oil for around 5 minutes.
• Add the chopped tomatoes and continue to cook for another 5 minutes, making sure the heat is down to a simmer.
• Add the spinach and continue to simmer for a further 5 minutes.
• Add the paneer and yogurt and simmer for around 5 minutes.

INDIAN SAAG PANEER (LOW FAT CHEESE WITH SPINACH)

Steps:

• Use cooking spray and heat garlic and ginger over medium-high heat till golden brown.
• Stir in tomato sauce, coriander, cumin, pepper, masala, salt, and reduce heat to low. Partially cover and summer for 8-9 minutes stirring frequently.
• Stir in spinach. Simmer 8-10 minutes until spinach turns olive green.
• Stir in whipping cream.
• Stir in cheese. Simmer for 3-4 minutes or until cheese is hot and remove from stove.

INDIAN STYLE SPINACH WITH FRESH CHEESE (SAAG PANEER) - COOK'S IL

Steps:

• Line a colander with a triple layer of cheesecloth and set in sink. Bring milk to boil in large, heavy-bottomed pot over medium-high heat. Whisk in buttermilk and salt and remove from heat. Let stand 1 minute. Pour through cheesecloth let drain 15 minutes.
• Pull together edges of cheesecloth to form pouch. Twist pouch, extracting as much liquid as possible. Place pouch between two plates and set a heavy pot on the top plate. Let stand at room temperature 45 minutes, or until cheese is firm and set. Drain whey as often as necessary. (Cheese can be wrapped in plastic and refrigerated up to 3 days at this point.) Unwrap and dice cheese into 1/2" pieces.
• Place spinach in large bowl and microwave on high until wilted, about 3 minutes. Let cool until it can be handled.
• Chop enough spinach to make 1/2 cup and set aside. Place remaining spinach in blender container.
• Wilt mustard greens in same bowl in microwave, about 4 minutes. Let it cool until it can be handled.
• Chop enough mustard greens to make 1/2 cup and set aside with chopped spinach. Add remaining mustard greens to blender container.
• Meanwhile, melt butter in large skillet over medium-high heat. Add cumin seeds, coriander, paprika, cardamom, and cinnamon, and cook, stirring often, until fragrant, about 30 seconds. Add onion and 3/4 tsp salt; cook until soft and translucent, about 3 minutes. Add garlic, ginger, and jalapeno, and cook, stirring often, until lightly browned, about 2-3 minutes. Add tomatoes and cook until pan is dry and tomatoes are beginning to brown, 3-4 minutes. Remove from heat and transfer half the mixture to the blender.
• Add half the cashews and all the water to the blender. Process on high until smooth, about 1 minute. Add puree to skillet and return to medium-high heat. Add reserved greens and buttermilk and bring to simmer. Reduce to low, cover, and cook until flavors blend, about 5 minutes. Add salt and pepper to taste. Gently fold in cheese cubes and cook until hot, 1-2 minutes. Serve sprinkled with remaining cashews and cilantro.

SAAG PANNER OR ALOO SAAG (AKA SPINACH W/ CHEESE OR POTATES INDIAN STYLE)

Steps:

• 1. Stem and thoroughly wash spinach. 2. Set up steamer basket with spinach, fenugreek and peppers. Bring water to a boil and steam for 15 minutes. Alternative if you don't have a streamer is to boil ingredients in 2 inches of water. Be sure to save a small amount of water once greens are wilted. 3. Place wilted greens and peppers in food processor and rough pulse chop OR chop very finely by hand ensuring that you don't spill the water coming off the greens. 4. Transfer processed greens and peppers to bowl and mix in cornmeal. If mixture is very thick use a little of the water from steaming to thin it out. You don't want it to be runny, but it should not be super thick either. Set aside. 5. Chop onion, tomato and ginger. All spices can be combined as they will be add together. Items will be added fast to best to have everything prepped in advance. 6. Add 2-3 tablespoons of peanut oil to large skillet or wok and heat on medium high heat. 7. Add onion and saute until clear and browned on the edges. 8. Add ginger and saute for 1 minute. 9. Add tomato and saute until juice reduces slightly, approx 3 minutes 10. Add spinach mixture and all spices. Stir together and stir everything occasionally on medium low heat for 5 minutes.. 11. Add cubed paneer or cooked potato. 12. Cook for 5-10 minutes more. Serve over brown rice.