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Kätzchen · 09-29-2017, 08:37 PM

Saag Paneer

Recipe from the September 2017 issue of Food & Wine: The Fall Bucket List.

It's an Indian Silky Spinach with Fresh Cheese dish, which takes about two and a half hours, from start to finish, to make. The recipe serves 8 - 10 people.

What you need (Ingredients):

10 cups whole milk (substitute: coconut milk)
3 1/2 cups heavy cream (Substitute: heavy coconut cream)
2/3 cup distilled white vinegar
1/2 cup Ghee
Kosher salt and white pepper
1 large onion, finely chopped (about 2 cups)
1 - 5" piece of ginger, peeled and grated (2 tbsp)
3 garlic cloves minced
2 tsp Cumin seeds, ground
2 tsp ground Tumeric
2 tsp ground Coriander
1/2 tsp Chili powder
1/4 tsp cayenne
3 - Ten ounce packages of thawed frozen chopped spinach, squeezed dry
1 large tomato chopped

Directions:

1) in the sink, line a large colander with 4 layers of moistened cheesecloth, leaving an two inch overhang.
2) in a very large sauce pan, bring milk and two cups of the cream to a simmer over moderate heat, stirring occasionally, about 20 minutes. Reduce the heat to low and slowly add the white vinegar, stirring constantly, until the milk separates into fluffy curds and watery whey (about two minutes). Pour into the colander and let drain for about an hour.
3) gather the corners of the cheesecloth and twist the curds into an ball, squeezing out as much liquid as possible. Tie the cheesecloth, then transfer the cheese curds to an work surface with the twisted end to the side. Set a cutting board on top of it and weigh it down with heavy skillets or large heavy cans. Let the curds stand until firm and dry (about 15 minutes). Remove the cheesecloth and cut the cheese into 1-inch pieces.
4) in a large non-stick skillet, heat the 1/4 cup Ghee until it's simmering. Season the cheese with salt and add half if it to the skillet. Cook over moderate heat, turning often, until the cheese is golden in all sides (6-8 minutes). Use a slotted spoon to transfer the cheese to a plate. Repeat with the remaining cheese.
5) add the remaining 1/4 cup Ghee and the onion to the skillet and cook over moderate heat, stirring occasionally, until the onion is lightly browned (about 10 minutes). Add the ginger, garlic, tumeric, coriander, chili powder and cayenne, and cook it, stirring for about 2 minutes. Add the spinach and tomato and cook, stirring until warm, for about 2 minutes. Stir in the remaining 1 1/2 cups of cream and about 1 cup of water and cook, stirring until.most if the liquid is evaporated (about 5 minutes). Fold in the cheese, then season with salt and white pepper.... then serve.

For an variation, you can swap the frozen spinach for a mix of fresh stemmed kale, aramanth, and watercress (use all three in place of the spinach).

09-29-2017, 08:37 PM	#43
Kätzchen Member How Do You Identify?: Femme Preferred Pronoun?: She, please. Relationship Status: Cherishing my friends & chosen family Join Date: May 2010 Location: Pacific Wonderland ツ Posts: 15,939 My Photo Gallery Thanks: 30,759 Thanked 33,463 Times in 10,600 Posts Rep Power: 21474867	Saag Paneer Recipe from the September 2017 issue of Food & Wine: The Fall Bucket List. It's an Indian Silky Spinach with Fresh Cheese dish, which takes about two and a half hours, from start to finish, to make. The recipe serves 8 - 10 people. What you need (Ingredients): 10 cups whole milk (substitute: coconut milk) 3 1/2 cups heavy cream (Substitute: heavy coconut cream) 2/3 cup distilled white vinegar 1/2 cup Ghee Kosher salt and white pepper 1 large onion, finely chopped (about 2 cups) 1 - 5" piece of ginger, peeled and grated (2 tbsp) 3 garlic cloves minced 2 tsp Cumin seeds, ground 2 tsp ground Tumeric 2 tsp ground Coriander 1/2 tsp Chili powder 1/4 tsp cayenne 3 - Ten ounce packages of thawed frozen chopped spinach, squeezed dry 1 large tomato chopped Directions: 1) in the sink, line a large colander with 4 layers of moistened cheesecloth, leaving an two inch overhang. 2) in a very large sauce pan, bring milk and two cups of the cream to a simmer over moderate heat, stirring occasionally, about 20 minutes. Reduce the heat to low and slowly add the white vinegar, stirring constantly, until the milk separates into fluffy curds and watery whey (about two minutes). Pour into the colander and let drain for about an hour. 3) gather the corners of the cheesecloth and twist the curds into an ball, squeezing out as much liquid as possible. Tie the cheesecloth, then transfer the cheese curds to an work surface with the twisted end to the side. Set a cutting board on top of it and weigh it down with heavy skillets or large heavy cans. Let the curds stand until firm and dry (about 15 minutes). Remove the cheesecloth and cut the cheese into 1-inch pieces. 4) in a large non-stick skillet, heat the 1/4 cup Ghee until it's simmering. Season the cheese with salt and add half if it to the skillet. Cook over moderate heat, turning often, until the cheese is golden in all sides (6-8 minutes). Use a slotted spoon to transfer the cheese to a plate. Repeat with the remaining cheese. 5) add the remaining 1/4 cup Ghee and the onion to the skillet and cook over moderate heat, stirring occasionally, until the onion is lightly browned (about 10 minutes). Add the ginger, garlic, tumeric, coriander, chili powder and cayenne, and cook it, stirring for about 2 minutes. Add the spinach and tomato and cook, stirring until warm, for about 2 minutes. Stir in the remaining 1 1/2 cups of cream and about 1 cup of water and cook, stirring until.most if the liquid is evaporated (about 5 minutes). Fold in the cheese, then season with salt and white pepper.... then serve. For an variation, you can swap the frozen spinach for a mix of fresh stemmed kale, aramanth, and watercress (use all three in place of the spinach).