Kosher Blog

Indian Shabbat, Part 1: Saag Paneer

This past Shabbos, we and several friends joined forces to create a homemade Indian dinner as a showcase for Gan Eden’s Les Trois Canards wine, which is uniquely described as a “curry-friendly wine.” What transpired was strictly dairy, truly delicious, and a lot of fun. The menu included:

• Samosas with cilantro chutney
• Chickpea salad
• Naan
• Saag Paneer
• Vegetable Biryani
• Potato/Pea Curry
• Basmati rice with ginger and cardamom
• Raita
• Baklava (not Indian, but quite tasty!)

I hope to get everyone’s recipes posted on the blog, but for now, here’s the recipe I used for Saag Paneer, a saucy spinach-cheese entree, courtesy of Tovah.

A few notes: the Garam Masala spice mixture is available (with KSA heksher) at Whole Foods Market. Ghee (clarified butter) is a common Indian ingredient — feel free to substitute melted butter. Rather than frozen spinach, you can use fresh baby spinach cooked in the microwave. Yogurt may be standard or non-fat. If browing the paneer causes you major trouble (as it did me), just leave it unbrowned.

TOVAH’S SAAG PANEER
• 1 Tbsp. ghee
• 1 small onion, chopped
• 2 tsp. Garam Masala
• 1/2 tsp. ground cumin
• 1/8 tsp. turmeric
• Salt, to taste
• 1 green chile pepper (mild or hot, according to taste), minced
• 1 inch fresh ginger root, grated
• 6 cloves garlic, crushed
• 1 package frozen spinach (10 ounces), thawed
• 1/2 cup light cream
• 3/4 cup plain yogurt
• 1-2 lb. paneer (recipe below), cut in 1/2-inch cubes

Heat ghee in a frying pan, and fry chopped onion until translucent. Stir in Garam Masala, cumin, turmeric, and salt — don’t omit the salt! Add spinach and simmer a few minutes.

Mash together the chile pepper, ginger, and garlic, then add to to pan. Add cream and yogurt.

Let simmer while you brown paneer cubes in a separate pan.

Pour spinach mixture into food processor or blender, and puree to desired consistency. Combine spinach puree and browned paneer. Serve hot.

FRESH PANEER
Adjusted slightly from Carroll’s “Home Cheese Making” for use in saag paneer

• 1 gallon whole milk (pasteurized/homogenized okay)
• 1/2 cup fresh lemon juice, strained of pulp

• 8-quart, heavy, non-reactive (stainless steel) pot
• perforated ladle
• high-quality butter muslin/cheesecloth
• non-reactive colander/strainer
• wide five-pound weight

Thoroughly clean all equipment, sanitizing any glass or metal items with boiling water or in dishwasher.

Slowly heat milk to rolling (gentle) boil, stirring frequently to prevent scorching.

When milk reaches boil, set heat to low, and stir in lemon juice before foam subsides. Cook for 10-15 seconds.

Remove from heat and stir gently until large curds form — curds and whey should separate very rapidly.

Once curds and and whey are thoroughly separated, let set (unheated) for 10 minutes. Curds will settle below the way.

Ladle the curds (using perforated ladle) into a colander lined with butter muslin/cheesecloth. Tie the corners of the muslin into a knot and hold the bag under a gentle stream of lukewarm water for 5-10 seconds to rinse off the residual lemon juice. Gently twist the top of the muslin to squeeze out extra whey, being careful not to burn your hands on the hot curds.

Return the muslin-covered curd mass to the colander and place five-pound weight (bowl of water, brick, etc.) evenly on top (use a plate in between for level pressing) and press for two hours.

Unwrap the cheese and refrigerate if not using immediately. Will keep refrigerated for up to 2 weeks.