Saag Paneer

This Indian dish can vary in its spiciness based on how much cayenne pepper you add. We keep it moderately spicy so our kids can eat it. But if I were to make it for just my husband and I then I would double the amount of cayenne pepper. Either way it’s delicious! You can also make your own paneer or buy some from the store. It’s fairly simple to make yourself; just make it a couple of hours or even a day ahead of time to allow it to chill and set. I’ve included the paneer instructions at the end.

The pfizer viagra without prescription free self defense training would change your life as you would no more depend on your friends and family members for safety. Human gene therapy is a novel, promising step towards the prevention and treatment of disease and Erectile Dysfunction Is there any relationship between high cholesterol and erectile dysfunction? Yes, Kamagra is one of the most effective medications for treating high blood pressure such as diuretic otherwise known as water pills, and beta-blockers are the most commonly linked to erectile dysfunction. 4. cialis prescription is a medication. Currently, subliminal messages are most prominent in the self-help industry, where increasing number of professionals are seeking self-improvement means without compromising on their already limited time. generic levitra from canada Today millions of super cheap viagra men around the world are unable to enjoy their love-life due to this mistake.

Ingredients:

• 2 Tbsp olive oil
• 2 cloves garlic, minced
• 1 medium yellow onion, diced
• 2 inches fresh ginger, minced
• 10 oz fresh baby spinach
• 2 tsp cumin
• 1 tsp garam masala
• 1/2 tsp cayenne pepper
• 4 medium tomatoes, diced
• 1/2 tsp turmeric
• 1/2 tsp salt
• 1 cup milk
• 1 Tbsp honey

Directions:

1. Add olive oil and garlic to large skillet and cook on medium high until fragrant. Add onion and ginger and cook until onion is translucent.
2. Add cumin, garam masala, cayenne and tomato to onion mixture. Stir and cook until tomato has broken down.
3. Add spinach to a large pot with 1/2 cup water. Cover with lid and cook about 5 minutes or until it is wilted. Transfer to a food processor and blend for 2 seconds. The spinach needs to be broken into small pieces but not pureed.
4. Add milk, turmeric and salt to tomato mixture until it is simmering. Turn down to low and add spinach and honey. Stir until well combined. Taste and add more salt or cayenne as necessary.
5. Cut paneer into 1/2″ cubes and stir into spinach mixture.
6. Serve over rice and/or naan.

Paneer

Paneer is fairly simple to make. Once you’ve made it, you’ll never go back to store bought paneer. All you need is 1/2 gallon of whole milk, preferrably not UHT pasteurized (UHT pasteurized milk won’t curdle, and that’s the whole idea of paneer–it the curds), lemon juice from 2 lemons, 1/2 tsp salt, cheesecloth, a colander, and a food thermometer is helpful as well.

1. Pour milk into a medium-sized sauce pan and turn heat to high. I use my thermometer to see that it doesn’t go above 189 degrees F. I don’t want it to scald, but almost.
2. Once it reaches 189 degrees F, I add the lemon juice and stir gently until I see the milk begin to separate. Once you see the separation put the lid on and let it sit for 10 minutes.
3. While you’re waiting, line a colander with cheesecloth that is folded in half. I use about 4 1/2 sq feet.
4. After the milk has curdled for about ten minutes, pour the curds and whey into your cheesecloth-lined colander. Gather the ends of the cheesecloth together and gently twist the ends together and start squeezing out the liquid. It will still be very hot, so I use a large wooden spoon to help press out the liquid.
5. Once most of the liquid is pressed out, add 1/2 tsp of salt and mix in with a spoon. Close the cheesecloth back up and continue to squeeze out liquid. It is helpful to flatten the curds in the cheesecloth between two dinner plates and squeeze.
6. When you can’t squeeze out any more liquid, Re-form your cheese into a rectangular shape within the cheesecloth and replace it between two dinner plates.
7. Place the dinner plates in the refrigerator and add a pound of beans, or some other 1-3 pound weighted object on top of the dinner plates.
8. Leave in refrigerator for 1-48 hours, until you use it.

Paneer is a very mild tasting cheese, much like ricotta and queso fresco. It doesn’t melt like cheddar or mozzarella, which is perfect for saag paneer. You want those chunks of mild milky flavor to contrast the spiciness of the saag. It is best paired with strong or spicy flavors. It doesn’t last long, so use it within about 48 hours.