Indian: Sag Paneer 02 by Recipe Cottage

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	Sag Paneer 02

		Sag Paneer 1 onion minced 2 T grated ginger 1 or 2 red bell peppers, sliced 1 green bell pepper green hot peppers to taste, minced 2 C cooked spinach 2 t garam masala 1/2 t turmeric salt paneer made from 8 C milk, or tofu Make paneer from 8 C milk. (Bring it to boil, lower heat. Add 3 T + of lemon juice till it curdles. Pour off whey and collect curds in cheesecloth and collander. Gather up and let drip for 1 hour, then press under heavy weight while still in cheesecloth for 30 minutes.) Cut paneer into 1/2 by 1/2 by 1 inch shapes and let dry a few minutes on paper towel. Fry in 4 T oil until lightly browned. Don't burn. Put aside. Add 2 T oil to pan and fry onions till brown, about 20 minutes. Add ginger and turmeric and fry 2 minutes more. Add hot peppers minced. Puree spinach and green pepper in blender till smooth and velvetty. Add spinach/green pepper blend, mix well. Add salt. Add red pepper slices, cover , cook another 2 minutes. Add in paneer pieces and garam masala. Cook some more. Adjust spices. Add 2 T more oil if desired to smooth sauce.