Saag Paneer

Name: Saag Paneer
Prep time: 2 h 10 min
Cook time: 2 h 10 min
Total time: 2 h 10 min
Yield: 6
Cuisine: Global
Ingredients: 907 grams baby spinach; 59 milliliters all-purpose flour; 4 cloves garlic; 1 2-inch piece ginger, peeled and roughly chopped; 177 milliliters plain 2 percent Greek yogurt; 237 milliliters plain 2 percent Greek yogurt; 2 teaspoons ground coriander; 1 teaspoon ground cumin; 1 jalapeno pepper (seeded for less heat); 6 servings Kosher salt; 59 milliliters fresh lemon juice; 1 medium onion, finely chopped; 0 teaspoons turmeric; 4 Tbsps unsalted butter; 2 Tbsps vegetable oil; 6 servings Vegetable oil, for frying; 1 liters whole milk

Saag Paneer might be just the main course you are searching for. One portion of this dish contains about 19g of protein, 23g of fat, and a total of 372 calories. This recipe serves 6. This recipe covers 36% of your daily requirements of vitamins and minerals. If you have butter, percent greek yogurt, vegetable oil, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes about 2 hours and 10 minutes.

Instructions

Make the cheese: Line a colander with a double layer of damp cheesecloth; put in the sink. Bring the milk to a simmer in a wide nonreactive pot over medium heat, stirring occasionally with a wooden spoon.

Ingredients you will need

Cheese

Milk

Equipment you will use

Wooden Spoon

Cheesecloth

Colander

Pot

Remove from the heat and stir in the yogurt, lemon juice and 2 teaspoons salt. Continue to stir gently until large curds form and separate from the whey, 1 to 2 minutes. Strain through the cheesecloth-lined colander, discarding the whey. Gather the ends of the cheesecloth and twist to squeeze out any excess whey (run the sides of the bundle under cool water if it's too hot to handle). Tie the ends of the cheesecloth around a wooden spoon handle and lay the spoon over the colander, letting the bundle dangle; let drain, 10 minutes.

Ingredients you will need

Lemon Juice

Yogurt

Water

Salt

Equipment you will use

Wooden Spoon

Cheesecloth

Colander

Untie the bundle and twist the cheesecloth again, squeezing out any more whey.

Equipment you will use

Cheesecloth

Lay the bundle on its side on a plate. Top with another plate and weigh it down with a large can. Refrigerate until a firm cake forms, about 1 hour; unwrap and refrigerate in an airtight container until ready to use, or up to 2 days.

Cut the cheese into 3/4-inch cubes. Toss in the flour until well coated, shaking off any excess.

Ingredients you will need

Cheese

All Purpose Flour

Heat about 1/2 inch vegetable oil in a medium skillet over medium-high heat until shimmering. Carefully add the cheese and fry, turning occasionally, until golden brown, 2 to 4 minutes.

Ingredients you will need

Vegetable Oil

Cheese

Equipment you will use

Frying Pan

Remove with a slotted spoon and drain on paper towels. Season lightly with salt and set aside.

Ingredients you will need

Salt

Equipment you will use

Slotted Spoon

Paper Towels

Make the spinach: Bring a large pot of generously salted water to a boil. Working in batches, cook the spinach until just tender, about 30 seconds.

Ingredients you will need

Spinach

Water

Equipment you will use

Pot

Remove with a slotted spoon and transfer to a bowl of salted ice water.

Ingredients you will need

Water

Equipment you will use

Slotted Spoon

Bowl

Drain and squeeze dry, then chop and set aside.

Pulse the ginger, garlic, jalapeno, coriander, cumin, turmeric and 1/2 teaspoon salt in a food processor until finely chopped.

Ingredients you will need

Coriander

Jalapeno Pepper

Turmeric

Garlic

Ginger

Cumin

Salt

Equipment you will use

Food Processor

Whisk the yogurt, 1/4 cup water and 1 teaspoon salt in a small bowl.

Ingredients you will need

Yogurt

Water

Salt

Equipment you will use

Whisk

Bowl

Heat 2 tablespoons butter and the vegetable oil in a wide pot over medium-high heat.

Ingredients you will need

Vegetable Oil

Butter

Equipment you will use

Pot

Add the onion and cook, stirring, until deep golden brown, about 10 minutes.

Ingredients you will need

Onion

Add the ginger mixture and cook, stirring, until toasted, about 5 minutes (add a splash of water if the mixture is sticking). Reduce the heat to medium low; add 1/2 cup water and scrape up any browned bits, then add the cooked spinach and stir until heated through, about 4 minutes. Stir in the yogurt mixture and simmer gently until slightly thickened, about 5 minutes.

Ingredients you will need

Spinach

Ginger

Yogurt

Water

Add the fried cheese and the remaining 2 tablespoons butter and cook, stirring, until heated through, about 1 minute. Season with salt. Photograph by Anna Williams

Ingredients you will need

Butter

Cheese

Salt