Saag Paneer Recipe

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Saag Paneer
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Ingredients
22
Count
Nutrition
402
Calories
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Ingredients:

  • 1 large onion
  • 6 cloves garlic
  • 6 oz paneer , a homemade cheese ( ingredients & recipe follows for those who want to make it from scratch)
  • salt to taste
  • 2 litres of milk
  • equipment
  • cheesecloth
  • wooden spoon
  • two chopping boards or similar

Directions:

  1. Directions for Saag (Spinach Curry)
  2. Grind the onion, garlic, and ginger into a fine paste.
  3. In a medium saucepan, combine the paste, spinach, yogurt, buttermilk, chili powder, and garam masala. Simmer at medium heat for 20 to 30 minutes. Mash the ingredients with a potato masher. Add the half and half. Simmer until the mixture has a creamy consistency, 10 to 15 minutes. Add the cheese, simmer 5 minutes. Season with salt. Makes 4 to 6 servings.
  4. Directions for Paneer (Homemade Cheese):You can use a clean dishcloth for your cheesecloth, or any other smooth cotton cloth. Make sure you haven't washed it with fabric softener, and that it's been thoroughly rinsed. If it smells freshly laundered, that's how your cheese will taste!
  5. Pour the milk into the pan. Add about a teaspoonful of salt, and about a teaspoonful of ground cumin
  6. Bring the milk to a gentle simmer. Keep it there for about 5 minutes. If you take your eyes off it for a second, it will boil over. If it burns, your paneer will taste funny.
  7. Remove the simmered milk from the heat, and start to slowly stir in the lemon juice, about a tablespoonful at a time. The milk will begin to curdle. This is curds and whey . If it doesn't begin to curdle, add a tiny bit of vinegar.
  8. Keep stirring and adding lemon juice until the curds are thick and the whey is only slightly cloudy.
  9. Drain off the whey, keeping the cheese curds.
  10. Dump the curds out onto the cloth (it will be messy), wrap them up, and squeeze the cloth to get the whey out.
  11. Open up the cloth and look at the curds. Taste some. If it needs a bit more salt, add some (it should not taste salty). If it needs more cumin, add some (it should be quite subtle). If you feel like adding something else, like chilli, or coriander, or anything, now is a good time
  12. Fold the curds up in the cloth, in a squarish block. Put the block on one chopping board, place the other chopping board on top, then balance the big pot, full of cold water, on top
  13. After a couple of hours, you will have pressed out all the whey that's going to go. Unwrap the cloth and dump it in the sink. It will need rinsed out and washed almost immediately. Clingfilm the paneer, and it will keep for a couple of weeks.
  14. Cut Paneer into cubes to use in Saag, any leftover can be used on flatbread, you can even dip it in batter and deep-fry it. It tastes great. You've made cheese.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 401.67 Kcal (1682 kJ)
Calories from fat 113.96 Kcal
% Daily Value*
Total Fat 12.66g 19%
Cholesterol 48.07mg 16%
Sodium 435.38mg 18%
Potassium 1648.84mg 35%
Total Carbs 46.69g 16%
Sugars 34.13g 137%
Dietary Fiber 5.71g 23%
Protein 26.81g 54%
Vitamin C 17.1mg 28%
Vitamin A 3.7mg 123%
Iron 45.2mg 251%
Calcium 1021.6mg 102%
Amount Per 100 g
Calories 42.92 Kcal (180 kJ)
Calories from fat 12.18 Kcal
% Daily Value*
Total Fat 1.35g 19%
Cholesterol 5.14mg 16%
Sodium 46.52mg 18%
Potassium 176.19mg 35%
Total Carbs 4.99g 16%
Sugars 3.65g 137%
Dietary Fiber 0.61g 23%
Protein 2.86g 54%
Vitamin C 1.8mg 28%
Vitamin A 0.4mg 123%
Iron 4.8mg 251%
Calcium 109.2mg 102%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.3
    Points
  • 10
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • low cholesterol

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