Last night we ate at a quick style Indian restaurant before heading to a movie, The Princess and the Frog. OK…maybe not my top pick for a movie, but it was my grand daughter’s birthday, and she ruled the day. (It was actually a very cute movie and I recommend it for all your little princesses.) Back to the food….At home we don’t have Indian restaurants within easy driving range,like probably 2 hours to Madison, Wisconsin, I’m guessing.I’ve heard from my friends that saag panner was a favorite. There it was on the steam table at the restaurant last night! I had to try it. Making the cheese was really quite easy and fun. All the spices of Indian cuisine are so beautiful and intoxicating, how could you not fall in love with this great vegetarian dish. Served with naan or rice makes a complete meal and the leftovers are pretty tasty the next day too. As much as I love to cook, I depend on leftovers….life it good! Especially since I’m still in California and loving the weather and scenery and of course the best part: being with my family. Off to another food and family adventure today!
Saag Paneer
Serves 4
Paneer
2 quarts whole milk
1/2 cup yogurt
2–4 tablespoons lemon juice
Bring the milk to a boil in a large pot. When it is foaming remove from the heat and add the yogurt and 2 tablespoons lemon juice. Stir to combine. Let sit for 5 minutes. Curds will form. If they do not separate right away, add a little more lemon juice. Line a colander with cheesecloth and drain the mixture. Let sit until cool enough to handle. Gather the cheesecloth and squeeze out any excess moisture. Place the parcel between cutting boards or two plates, adding about 5 pounds of weight on top. I used a gallon jug of water. Allow it to remain at room temperature for 6-8 hours to drain and firm up. Cut into 1/2-inch cubes and refrigerate.
2 tablespoons ghee
Melt the ghee in a large non-stick pan. Add the paneer and sauté until browned. Transfer to a bowl and set aside.
Making the dish
1 tablespoon ghee
1 medium yellow onion, chopped
1 teaspoon whole cumin seed
2 teaspoons coriander powder
1/2 teaspoon turmeric
1 tablespoon minced garlic
1 tablespoon minced ginger
2 tablespoons tomato paste
1/3 cup water
1/2 teaspoon salt
1/8 teaspoon cayenne, or to taste
9-ounce package spinach, chopped into 1/2-inch pieces
1/4 cup yogurt
Melt 1 tablespoon ghee in the skillet. Add a chopped onion. Sauté until deep golden brown over medium low heat. This will take about 10 minutes. Add 1 teaspoon cumin seed, 2 teaspoon ground coriander, 1/2 teaspoon turmeric, 1 tablespoon minced garlic and 1 tablespoon minced ginger. Cook for a minute or so till softened and fragrant. Add 2 tablespoons tomato paste, 1/3 cup water, 1/2 teaspoon salt and 1/8 teaspoon cayenne, or to taste to desired spiciness. Cook to combine the flavors. Add about 9-ounces chopped spinach and cook until tender. Stir in 1/4 cup yogurt and the paneer. Heat through.
Serves 4
