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Funny you should ask. We had a compound for paneer in our Indian Macaroni and Cheese aberration that ran as allotment of Jane’s Mac-and-cheese-o-matic. Both Jane and the added tester were afraid by how accessible it was to accomplish the paneer.
But you’ve asked about saag paneer. The aloft compound came from Raghavan Iyer’s “660 Curries,” and he has a compound for saag paneer as well, although he suggests application a altered blazon of paneer. Here’s the compound for it all (these alarm for specific types of garam masala in his book; you can try to acquisition equivalents at the store, or e-mail me and I can accelerate you that info):
Whole Milk Cheese (Doodh Paneer)
Makes 1 1/4 pounds
1 gallon accomplished milk
1/4 cup distilled white vinegar
Pour the milk into a ample bucket and bring it to a abscess over medium-high heat, active frequently to anticipate the milk from scorching. When it comes to a boil, activity in the vinegar. Remove the pan from the heat and set it abreast until the cheese separates and leaves abaft a anemic green, thin, adulterated whey, 15 to 30 seconds.
Line a analyze with a bifold band of cheesecloth or a apple-pie dishcloth, authoritative abiding there is about 2 to 3 inches blind over the rim of the colander. Place the analyze in the sink, again cascade the cheese and whey into the colander, and let it drain. Once the cheese is hardly air-conditioned to the touch, accumulate the edges 0f the bolt and bend them over to awning it.
Fill a abundant pot with water, and set it anon on top of the cloth-wrapped cheese in the colander. Set this aside until the cheese is firm, 3 to 5 hours. (The weight will columnist on the cheese and force out about all of its moisture. )
Remove the weight and bare the firm, milky-white cheese. Blanket it in artificial blanket and air-condition it for up to 1 week. (You can additionally benumb the cheese, sealed in a freezer-safe self-seal bag, for up to 2 months. Thaw the paneerin the refrigerator afore application it.)
2 tablespoons canola oil
1 medium-size red onion, cut in bisected lengthwise and agilely sliced
6 medium-size cloves garlic, coarsely chopped
4 lengthwise slices beginning amber (each 2 inches long, 1 inch wide, and 1/8 inch thick), coarsely chopped
2 teaspoons Bin bhuna hua garam masala
1/2 teaspoon arena turmeric
2 tablespoons amazon paste
8 ounces beginning appearance leaves, able-bodied rinsed and coarsely chopped
8 ounces beginning alacrity greens, able-bodied rinsed and finely chopped
1 1/2 teaspoons base adequate or sea salt
1 1/4 pounds Doodh paneer, cut into 1-inch cubes and pan-fried (in 1/4 cup canola oil, until crispy, about 7-10 minutes)
1/2 cup abundant (whipping) cream
1/2 teaspoon Punjabi garam masala
Heat the oil in a ample bucket over average heat. Add the onion, garlic, and ginger, and stir-fry until the onion is ablaze brown, 8 to 10 minutes. Remove the bucket from the heat, and activity in the Bin bhuna hua garam masala and the turmeric. (The calefaction from the browned onion will be just appropriate to baker the spices after afire them.)
Transfer the admixture to a blender jar, and add the amazon adhesive and 1/4 cup water. Puree, abrading the inside of the jar as needed, to anatomy a smooth, reddish-brown paste. Return the adhesive to the skillet. Cascade 3/4 cup baptize into the blender jar, and circle the blades to wash it out. Add this to the skillet.
Place the bucket over average heat. Pile handfuls of the greens into the skillet, awning it, and let the steam wilt them. Stir, and echo with the actual greens. Once they are all wilted, awning the bucket and cook, stirring occasionally, until the greens are burst bottomward to a sauce-like bendability and are olive blooming in color, 10 to 15 minutes.
Stir in the salt, paneer cubes, cream, and Punjabi garam masala. Continue alive the curry, covered, stirring occasionally, until the cheese and chrism are warmed through, 5 to 8 minutes. Again serve.
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