Yield: 10 portions
Ingredient Amount
For Paneer ( Indian cottage cheese )
Whole milk 1 gal.
Coconut palm vinegar 6 oz.
For Saag ( spinach )
Spinach 5 lb.
Dried Methi leaf 1/2 oz. (15 grams )
Onion, chopped 10 oz.
Garlic, chopped 4 oz.
Ginger, chopped 4 oz.
Cumin whole 2 Tbsp.
Turmeric powder 2 tsp.
Garam masala 1 tsp.
Thai bird chili, chopped 5 ea.
Korean Chili or Indian chili powder 1 tsp.
Coriander powder 1 Tbsp.
Tomatoes, blanched, peeled, seeded, diced 1 lb.
Yogurt whole, whipped 3 Cup
Salt t.t.
Sugar t.t.
Oil 6 oz.
Mise en Place
Cheese
1. Boil the milk in a steel rondeau and always keep stirring with a spatula until the milk comes to a boil.
2. When the milk boils add the vinegar and continue to stir.
3. The milk will now curdle and begin to form lumps. Reduce fire and make sure the liquid is opaque and all the solids have separated. Immediately strain through a cheese cloth, twist the top to remove the water and carefully place in a hotel pan to drain with a light weight over the cheese cloth - a second hotel pan with a heavy can on top, pressing down on the cheese, will work well.
4. After an hour lift to see if the cheese is firm.
5. You may now remove the weight and place the cheese in the fridge to cool.
6. Later cut the cheese into medium dices and cook in Spinach.
7. It can also be kept soaking in Turmeric water and deep fried to golden brown before service. This helps the cheese to absorb some moisture and remain soft.
Method for Spinach
1. Clean and wash spinach, remove roots and wash very well, but leave stems intact. Chop leaves and stems coarsely, but in small pieces.
3. In a wok add oil and fry the onions. When slightly brown add the cumin and other spices.
4. Cook for 2 minutes on a slow fire , then add the garlic, ginger, and chilies fresh.
5. Add the tomatoes and cook for 5 minutes. When the spices are cooked add salt and the spinach and methi leaf.
6. Stir until the spinach cooks down, has released almost all it’s moisture (there should be no visible liquid in the bottom of the wok), and is evenly mixed with the spices.
7. When spinach is tender, finish with the yogurt, and add the cheese.
8. Check seasoning, heat gently, remove to service area.