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Indian Cheese and Red Peppers in Fragrant Spinach Sauce (Saag Paneer)

Indian Cheese and Red Peppers in Fragrant Spinach Sauce (Saag Paneer) is built on Milk, Plain Yogurt, Fresh Lemon Juice, Cooked Spinach, and Sweet Green Pepper. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 2 qt
• 1/2 cup
• 2 tbsp
• 2 cup
• 1
• 8 tbsp
• 1/3 cup
• 1 1/2 cup
• 2 tbsp
• 1/2 tsp
• 4
• 1/2 cup
• 1 tsp
• 2
• 2 tsp

Method (preview)

1. 1

   Lay the paneer in a single layer on a cookie sheet lined with paper towels and let dry for 10 minutes to enable them to hold their shape better during cooking.

2. 2

   Heat 4 tablespoons of the oil in a large, heavy, nonstick pan over medium heat.

3. 3

   Dust the paneer pieces lightly with flour and add them to the pan.

4. 4

   Fry in batches, turning and tossing them until they turn light golden brown about 2 or 3 minutes per batch).

5. 5

   Watch carefully to ensure that they do not burn.

6. 6

   Take them out and put on a dish and set aside.

7. 7

   Add 2 more tablespoons of oil to the same pan, along with the onion.

8. 8

   Fry the onion, stirring constantly, until brown, about 20 minutes).

9. 9

   Add the ginger and fry for an additional 2 minutes.

10. 10

    Add the turmeric and green chilies, stir for a few seconds, then add the spinach puree along with 1/2 cup water, salt and sweet red pepper.

11. 11

    Mix well and bring to a boil.

12. 12

    Lower heat and cook, cover, for 2 minutes.

13. 13

    Add the fried paneer pieces, mix again thoroughly, and continue cooking for 2 more minutes.

14. 14

    Stir in the garam masala.

15. 15

    When ready to serve, heat thoroughly and, if desired, fold in the remaining

16. 16

    To make the pannir, bring the milk to a boil in a saucepan over moderate heat.

17. 17

    Remove from the heat and stir in the yogurt and lemon juice - the curds should form almost immediately.

18. 18

    Pour the contents of the pot into a sieve lined with several layers of cheesecloth (muslin) set over a large bowl.

19. 19

    Let drain until cool enough to handle, then wrap the cheesecloth around the curds and wring to extract as much whey as possible.

20. 20

    Place the cheese, still wrapped in the cheesecloth, on a baking sheet and place a heavy skillet and several heavy cans or heavy pots on top (total weight should be about 15 pounds, 6 Kg); let rest at room temperature for 6 to 8 hours, until the cheese is firm.

21. 21

    Remove the cheesecloth and cut the cheese into 1/2-inch (1 cm) cubes.