Recipe: Saag Paneer (Spinach with Fresh Indian cheese)

SAAG PANEER (SPINACH WITH FRESH INDIAN CHEESE)

FOR THE CHEESE:
8 cups milk
5 tablespoons fresh lemon juice or cider vinegar
6 tablespoons ghee or vegetable oil
FOR THE SPINACH:
1 (1-inch) piece ginger, peeled and chopped
3 to 4 cloves garlic, peeled and chopped 1 serrano chile, stemmed and chopped
16 ounces cleaned spinach, washed, trimmed and finely chopped
Salt, to taste
1/2 teaspoon garam masala
1 to 2 pinches cayenne, to taste
6 tablespoons heavy cream
warm Indian flatbread (for serving)

TO PREPARE THE CHEESE:
Line colander with 4 layers of cheesecloth, draping it over sides, and set colander aside in sink. Put milk into large saucepan and bring just to boil over medium-high heat, stirring often with wooden spoon to prevent it from scorching, about 15 minutes. Reduce heat to medium-low, add lemon juice, and very slowly and gently stir until large curds form, about 30 seconds. Carefully pour milk mixture into colander and gently rinse off under cold running water any foam and residual lemon juice from curds.

Gather corners of cheesecloth together and gently squeeze out liquid. Tie opposite corners of cheesecloth together to make a sack, and hang it from large kitchen spoon suspended over deep bowl. Set aside at room temperature until excess liquid has thoroughly drained from cheese, about 1 1/2 hours.

Transfer sack to a large plate, untie cheesecloth, and loosely drape corners over cheese. Place a large heavy pot on top of cheese, then set aside for 30 minutes to compress cheese.

Remove pot and unwrap cheese. Cut cheese into 1/2-inch pieces.

Heat ghee in large nonstick skillet over medium heat. Add cheese and fry until golden brown all over, 4-6 minutes. Transfer cheese with slotted spatula to plate and set aside. Set aside skillet with ghee.

TO PREPARE THE SPINACH:
Put ginger, garlic, chiles and 1/4 cup water into blender and puree to smooth paste.

Return skillet with ghee to stove and heat over medium-high heat. Add ginger-garlic paste and cook, stirring with wooden spoon, for 30 seconds.

Add spinach, season to taste with salt, and cook, stirring often, until spinach wilts, about 1 minute. Reduce heat to medium-low, cover and cook, stirring often, until spinach is very soft, 10-15 minutes.

Stir in garam masala, cayenne to taste and cream. Add fried cheese to skillet, cover and continue cooking until liquid thickens and spinach is silky soft, about 15 minutes more.

Serve with warm Indian flatbread, if desired.

Makes 4 servings
Source: Saveur Magazine, May/June 2002