paneer is a fresh, unsalted white cheese – it requires no ageing so it can be made in no time at home. It’s a staple vegetarian Indian ingredient which holds its form well and is flavoured beautifully with turmeric and garam masala.
Saag paneer vegetarian & gluten free; serves 4
For the paneer:
- 1.5 litres whole milk
- 1 lemon, juiced
For the saag:
- 1 medium sized brown onion, diced
- 2 garlic cloves, crushed
- 1 tsp cumin seeds
- 5cm of fresh ginger
- 2 tsp garam masala
- 1 tsp turmeric
- 2 vine tomatoes
- 2 heaped tbsp coconut cream
- 500g spinach
- Salt and pepper
- In preparation for the paneer, line a sieve with a large piece of muslin cloth over a bowl.
- In a heavy based saucepan, bring the whole milk to the boil and then leave to simmer on a low heat.
- Stir the simmering milk continuously with a wooden spoon while dropping in the lemon juice in a tablespoon at a time. Continue stirring until the curds and whey separate.
- Take off the heat and carefully pour into the sieve, so that the curds gather in the muslin. Gently rinse under cold running water. Squeeze the curd bundle to remove any excess moisture.
- Place the bundle back in the sieve, over the bowl, and place a 1kg weight on the cheese. Leave in the fridge for at least an hour to set.
- Once firmed, cut the cheese into 2cm chunks. Fry on a medium heat in chilli infused oil (if to hand) for 5 minutes. Add more oil if necessary, and ensure that the cheese retains its shape by only stirring occasionally. Remove from the pan and leave on kitchen roll whilst you cook the saag.
- In the same pan, add the chopped onion with cumin seeds and cook on a low to medium heat until softened. Stir in the crushed garlic, peeled and chopped ginger, garam masala and turmeric. Then add finely chopped tomatoes and cook for a further 8 minutes.
- Lower the heat, add the coconut cream and the spinach and cover with a lid to wilt the spinach. Add a splash of water if needed. Once a creamy consistency, serve immediately.