Indian: Sag Paneer 01 by Recipe Cottage

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	Sag Paneer 01

		Sag Paneer 2 tablespoons vegetable oil 1 large onion, chopped pinch of cumin seed 2 cardamom seeds 1 stick of cinnamon 2 or 3 bay leaves 2 whole cloves 1 teaspoon each fresh ginger and garlic 1 small fresh tomato, sliced 1 teaspoon black pepper 1/2 pound fresh spinach, chopped 2 teaspoons salt 1 teaspoon cumin powder 1/2 teaspoon turmeric 1 teaspoon ground coriander 1/2 teaspoon garam masala 1 cup whipping cream 1 teaspoon tomato puree fresh cilantro leaves Paneer Heat oil in saucepan and saute chopped onion until light brown. Add cumin seed, cardamom, cinnamon stick, bay leaves, cloves, ginger, garlic, sliced tomato and black pepper and saute about 30 seconds. Add chopped spinach and saute, stirring until it begins to change color. When it goes dark green, it means it is about half cooked and still remains crunchy. Add salt, cumin, turmeric, coriander powder and garam masala. Mix well with spinach while it is sauteeing. Add cream, tomato puree, cilantro and cubes of cheese (paneer). Cook it well, stirring so it doesn't scorch. When cream boils, cook another 1 1/2 minutes over high heat. Serves 4. PANEER 2 quarts whole milk 1/2 t. salt (optional) 1/3 c. fresh lemon juice In a deep, heavy 6-8 qt. pan over medium-high heat, combine milk and salt. Cook, stirring occasionally, until milk comes to a full boil, 15-20 minutes. (Don't worry if the bottom of the pan scorches a little bit.) Stir in lemon juice and leave on heat without disturbing while curd separates from the clear, amber whey. This will happen almost at once and is a very dramatic sight, especially the first time you see it. (If it doesn't coagulate you may need a little more lemon juice.) Boil 2 minutes without stirring (milk will foam quite a bit) and then remove from heat. Line a colander with 3-4 thicknesses of cheesecloth (large enough to hang over the sides of the colander) that have been dipped in water and wrung dry. Gently pour curds and whey into colander. If desired, catch the whey in a container placed under the colander and use in place of water in the recipe for Mattar Paneer or Sag Paneer, etc. Allow cheese to drain until most of the whey is gone, about 5 minutes. Scrape cheese toward the center. Draw together the corners of the cheesecloth. Twist to wrap cheese tightly. Turn over in colander and let rest at room temp. for 20 minutes. To press cheese fold cheesecloth securely over the cheese to enclose, then invert onto a plate or pie pan. Set 4-5 quart pan filled with water onto cheese to press it. Let stand 30 minutes. Lift pan off and unwrap cheese. Discard any excess liquid. Use cheese immed. or wrap airtight and refrigerate up to 2 weeks. Makes 1 1/4 cups.