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Saag Paneer

Andrew Zimmerman.com
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Ingredients Method

Ingredients
  

  • Paneer:
  • 10 cups whole milk
  • 2 cups warm water
  • 10 tablespoons white vinegar
  • Spinach
  • 1/2 cup olive oil
  • 2 onions diced
  • Salt
  • 2 tablespoons ginger grated
  • 5 garlic cloves crushed
  • 2 tablespoons chile powder
  • 2 teaspoons turmeric
  • Pinch of ground clove
  • 1 tablespoon ground coriander seed
  • Pinch of chile flakes or more to taste
  • 3 pounds frozen and thawed chopped spinach squeezed dry
  • 10 ounces coconut milk
  • Freshly ground black pepper

Method
 

  1. Make Panner:
  2. Bring milk and water to a simmer in a large stock pot over medium heat. Add the vinegar to the pot and slowly stir. You will see the curd start to separate from the whey. Season liberally with salt. Strain the curdled milk through several layers of cheesecloth, draining thoroughly.
  3. Let rest at room temperature for at least 15 minutes. After 15 minutes, you can cook with it, but it will crumble (I personally love this version). If you let it sit in the cheesecloth for a couple more hours, it will harden and you will be able to cut it into cubes.
  4. Make Spinach:
  5. Heat the oil in a large pan over medium heat.
  6. Add the onions, season with salt and cook for about 3 minutes.
  7. Next, stir in the grated ginger and garlic cloves.
  8. Cook for another 3 to 4 minutes, then add the chile powder, turmeric, clove, coriander seed and chile flakes.
  9. Cook until spices become aromatic, about one minute, then add the spinach.
  10. Pour in the coconut milk and stir to combine. Cook for another minute then add the reserved paneer cheese—either crumbled or cubed, whatever you prefer. Season with salt and pepper, and serve.