Anyone have an authentic saag paneer recipe from India?!
I went to India and fell in love with saag paneer!. There was a resturaunt in Kolkata that was just the best! I would love to have some saag that is that good!. Please help!
ArenaWww@FoodAQ@Com
ArenaWww@FoodAQ@Com
Answers:
I love Saag Paneer too!. It is the cheese that is a pain to make!.
Saag paneer
Sag Paneer which literally translates as “spinach cheese,” is a typical Indian vegetarian combination of vegetables and protein, in this case a fresh cheese!.
4 cups whole milk
3 T lemon juice
Two 10 ounce bunches spinach, stemmed and washed well
1/4 cup canola oil
1 t cumin seeds
1 med onion, thinly sliced
4 cloves garlic, thinly sliced
2 small dried red chili peppers
In a med!. heavy saucepan, bring to boil milk, remove from heat and add lemon juice!. Stir until milk curdles and separates into bits of solid curd floating in the liquid whey!. Let stand for 5 minutes then pour through a fine-mesh sieve lined with a double layer of cheesecloth Let stand until cool enough to handle, then pull the corners of the cloth together over the curd and squeeze out as much liquid as possible!. Flatten the curd, still in the cheese cloth, to a thickness of 1/2 to 1 inch!. Set it on plate and top with another plate!. Weight with a can and let stand for 20 minutes, then cut the cheese into 1/2 inch cubes!.
Coarsely chop the spinach!. Heat oil in a large nonstick skillet over medium-high heat!. Add cumin seeds and cook until lightly browned, about 15 seconds!. Add the cheese cubes and sauté, shaking the pan every now and then to turn the cubes, until golden brown, 3 to 4 minutes!. Remove the cheese and set aside!.
Cook onion until softened 3 to 4 minutes!. Add garlic and chili and sauté for one minute!. Add as much chopped spinach as will comfortably fit into the pan, cover, and cook until wilted enough to add more spinach!. Add a few more handfuls or spinach and continue process until all the spinach is cooked!. Sprinkle with salt!.
Cook, uncovered until all the water is evaporated!. Fold in the fried cheese, remove the red peppers and serve hot!.
Indians would stew the spinach until pureed in consistency!.
From the New Joy of CookingWww@FoodAQ@Com
Saag paneer
Sag Paneer which literally translates as “spinach cheese,” is a typical Indian vegetarian combination of vegetables and protein, in this case a fresh cheese!.
4 cups whole milk
3 T lemon juice
Two 10 ounce bunches spinach, stemmed and washed well
1/4 cup canola oil
1 t cumin seeds
1 med onion, thinly sliced
4 cloves garlic, thinly sliced
2 small dried red chili peppers
In a med!. heavy saucepan, bring to boil milk, remove from heat and add lemon juice!. Stir until milk curdles and separates into bits of solid curd floating in the liquid whey!. Let stand for 5 minutes then pour through a fine-mesh sieve lined with a double layer of cheesecloth Let stand until cool enough to handle, then pull the corners of the cloth together over the curd and squeeze out as much liquid as possible!. Flatten the curd, still in the cheese cloth, to a thickness of 1/2 to 1 inch!. Set it on plate and top with another plate!. Weight with a can and let stand for 20 minutes, then cut the cheese into 1/2 inch cubes!.
Coarsely chop the spinach!. Heat oil in a large nonstick skillet over medium-high heat!. Add cumin seeds and cook until lightly browned, about 15 seconds!. Add the cheese cubes and sauté, shaking the pan every now and then to turn the cubes, until golden brown, 3 to 4 minutes!. Remove the cheese and set aside!.
Cook onion until softened 3 to 4 minutes!. Add garlic and chili and sauté for one minute!. Add as much chopped spinach as will comfortably fit into the pan, cover, and cook until wilted enough to add more spinach!. Add a few more handfuls or spinach and continue process until all the spinach is cooked!. Sprinkle with salt!.
Cook, uncovered until all the water is evaporated!. Fold in the fried cheese, remove the red peppers and serve hot!.
Indians would stew the spinach until pureed in consistency!.
From the New Joy of CookingWww@FoodAQ@Com
Hello, The website I got this recipe from is the one I use most when making Indian Dishes, I think you will enjoy it!.
Saag Paneer
Ingredients:
2 pounds spinach
2 tbsp oil or melted ghee
1 tsp cumin
1 tsp chili powder
1 tsp garlic, chopped
1 tsp ginger, chopped
1 large finely chopped onion
2 tsps chickpea flour
1 pound baby spinach
1 tsp salt
1 pound paneer cut into small cubes
1 cup full cream
Method:
Wash and clean the spinach!. Trim the stems!. In a Large Pan Boil the water add the spinach and blanch for couple of minutes!.
Drain the water from spinach using a sieve or colander!. Chop and make a fine paste using the food processor!. Wash, clean and chop baby spinach, keep aside!.
Heat oil in a pan, add cumin when it starts to crackle add garlic and stir fry until golden brown, add onion, ginger and saute until light brown, then add chickpea flour and mix well to avoid lumps, stir fry until oil leaves the sides of pan, then add minced spinach, chopped baby spinach, salt, chili powder and paneer, cover and let it simmer for 10 minutes on low heat!. finish with cream and serve hot with tandoori roti or rice!.Www@FoodAQ@Com
Saag Paneer
Ingredients:
2 pounds spinach
2 tbsp oil or melted ghee
1 tsp cumin
1 tsp chili powder
1 tsp garlic, chopped
1 tsp ginger, chopped
1 large finely chopped onion
2 tsps chickpea flour
1 pound baby spinach
1 tsp salt
1 pound paneer cut into small cubes
1 cup full cream
Method:
Wash and clean the spinach!. Trim the stems!. In a Large Pan Boil the water add the spinach and blanch for couple of minutes!.
Drain the water from spinach using a sieve or colander!. Chop and make a fine paste using the food processor!. Wash, clean and chop baby spinach, keep aside!.
Heat oil in a pan, add cumin when it starts to crackle add garlic and stir fry until golden brown, add onion, ginger and saute until light brown, then add chickpea flour and mix well to avoid lumps, stir fry until oil leaves the sides of pan, then add minced spinach, chopped baby spinach, salt, chili powder and paneer, cover and let it simmer for 10 minutes on low heat!. finish with cream and serve hot with tandoori roti or rice!.Www@FoodAQ@Com