Saag Paneer (Morning Glory)

 

Saag Paneer
 
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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
Instructions
  1. Wash and clean the spinach. Trim the stems. In a Large Pan Boil the water add the spinach and blanch for couple of minutes.
  2. 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.
  3. 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.
  4. This is an Indian dish but many Indian and Pakistani dishes are the same. I think this may be what you looking for. You can make the paneer (cottage cheese kind of thing) at home. Take some 2% and add some lemon juice and bring it to a boil. It will curdle. When cool, put it in a cheesecloth bag (I make my own with j-cloths) and hang it with a bowl beneath it to catch the drips. (I hang mine on the kitchen cupboard knob with an elastic band.) When most of the water has dripped out, put in a small square dish (like a tupperware thingy) and mash down. Put a couple paper towels or cloth on top and then something weighty to keep it squished down. Once it's become solid, cut into cubes and you can fry it with some spices. (I add salt and pepper to the curds before squishing in the tupperware.)