EmilyKH7
Saag paneer over basmati rice
Ingredients
1 large onion
6 cloves garlic
1 oz fresh ginger
1 lb frozen spinach, thawed
1 cup plain yogurt
4 oz buttermilk
2 teaspoon red chili powder
2 teaspoon garam masala
1 cup half and half
6 oz paneer, a homemade cheese
1 salt to taste
Grind the onion, garlic, and ginger into a fine paste.
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.
Taken from here:
www.indiasnacks.com/recipe/662/Saag-Paneer.php
Instead of using paneer I made yogurt cheese (which is pretty much the same thing without having to use the stovetop, lemon juice or vinegar that's used in the paneer process). To do this, take however much yogurt you have on hand or a quart of it, line a colander with a few layers of cheesecloth and dump your yogurt in. Let it drain until most of the whey has drained off. When most of it has drained, dump your whey into a jar and save for another recipe, tie your opposite corners of your cheesecloth together and hang from a cabinet or rack over your bowl and let it drain overnight. In the morning you'll have a nice creamy cheeseball.
Saag paneer over basmati rice
Ingredients
1 large onion
6 cloves garlic
1 oz fresh ginger
1 lb frozen spinach, thawed
1 cup plain yogurt
4 oz buttermilk
2 teaspoon red chili powder
2 teaspoon garam masala
1 cup half and half
6 oz paneer, a homemade cheese
1 salt to taste
Grind the onion, garlic, and ginger into a fine paste.
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.
Taken from here:
www.indiasnacks.com/recipe/662/Saag-Paneer.php
Instead of using paneer I made yogurt cheese (which is pretty much the same thing without having to use the stovetop, lemon juice or vinegar that's used in the paneer process). To do this, take however much yogurt you have on hand or a quart of it, line a colander with a few layers of cheesecloth and dump your yogurt in. Let it drain until most of the whey has drained off. When most of it has drained, dump your whey into a jar and save for another recipe, tie your opposite corners of your cheesecloth together and hang from a cabinet or rack over your bowl and let it drain overnight. In the morning you'll have a nice creamy cheeseball.