Saag Paneer: Creamy greens with delicious fried cheese

Saag Paneer

Serves 12-15 as a side dish, 6-8 as a main dish

paneer made from 3 quarts whole milk, cut into ½ inch pieces (or you can buy paneer and cube it)

oil for frying cheese

2 lbs. spinach (not baby), washed, trimmed, and chopped

1/2 c. water

2 T. ghee (or olive oil, but really, use ghee)

2 green chiles (can use serranoes), seeded and finely chopped

1 1/2 inch piece ginger, ground to a paste

2 cloves garlic, ground to a paste

2 T. ground coriander

1 t. turmeric

2 t. ground cumin

1 t. ground fenugreek (or methi)

1/2 t. red pepper

2 lbs. other greens (mustard, beet, kale, swiss chard, etc.), stems removed and cut into 1 inch pieces

2 t. garam masala (see Hyderabadi garam masala recipe, or buy some at the Indian Market)

salt to taste

1/2 c. cream

Directions:

To make paneer, bring milk to a boil on medium heat in a heavy gage pan.  Once it begins to boil, add 2 T. white vinegar. The milk should immediately begin to separate. If it does not, add another tablespoon of vinegar.  Cook curds on low for 10 minutes, stirring very gently.  Pour liquid into 3 layers of cheesecloth in a colander.  Let drain for 10 minutes.  Gather sides of cheesecloth and let hang for 1 hour over a bowl.  Press cheese in cloth with a weight to remove more water for 1 hour.  Cut into cubes.  Shallow fry the cubes of cheese until they are lightly golden brown.  Do this on medium heat and turn as needed to fry on at least 2 sides.  Drain and set aside.

Cook spinach in water until slightly limp.  Cool and then puree in a blender.  Set aside.

Saute green chiles in ghee until softened.  Add garlic and ginger and sauté for another minute.  Add spices and cook an additional minute.  Add leftover greens and 1/2 cup water.  Cook until greens are soft, about 20 minutes.  Add the pureed spinach and fried paneer.  Cook for 10 minutes.  Add garam masala and taste for salt.