Saag is a creamy spinach sauce which originates in India. There are many different things that can be added to the sauce such as tofu, stir fried vegetables, or potatoes, but I love saag served with paneer. Paneer are soft cheese cubes; however, they do not have a strong cheese flavor because they are not aged.

Makes 8 servings

Paneer

1 Gallon of Milk (16 Cups)

1/2 Cup Lemon Juice or Rice Wine Vinager

3 Tablespoons Oil

1 Teaspoon Turmeric

1 Teaspoon Cayenne

1 Teaspoon Salt

Saag

2 Pounds of Spinach (Fresh or Frozen)

1 Cup of Water

2 Tablespoons Oil

2 Medium White Onions Chopped

4 Cloves Garlic Chopped

2 Tablespoons Grated Ginger

4 Teaspoons Ground Corriander

2 Teaspoons Ground Cumin

1 and 1/2 Teaspoon Garam Masala

1/2 Cup Cream (or 1/2 Cup Yogurt)

Salt and Pepper to Taste

1. To make the paneer, bring the milk to a boil in a large pot while stirring continuously. Once it has reached a boil, turn off the heat and stir in the lemon juice. Once all of the lemon juice is stired in stop stirring and let the curds form for about 5 minutes.
2. Carefully strain the paneer into a cheesecloth over a strainer to get rid of the water. Let cool down for a few minutes.
3. When the paneer is cool enough to work with (but still warm), Wrap the cheese cloth around the panner to form a disc. Place on a baking tray with a weight on it for 20-30 minutes or untill the curds have settled into a sturdy block. Don’t let the paneer sit with the weight too long or it will get rubbery. Cut the panneer into small cubes.
4. Fry the cubes in oil for a few minutes untill they are slightly brown. Add in the turmeric, cayenne, and salt, and continue to cook for an additional 2 minutes.
5. To make the saag, boil the water with the spinach for 5 minutes so it wilts down and cooks slightly.
6. Fry the onions, garlic, and ginger with the oil until they are slightly brown. Then add in the ground corriander, ground cumin, and garam masala. Let the spicies fry with the onions for about 2 minutes while constantly stirring.
7. Blend the spinach (along with the cooking water), and onion mixture untill it is the desired texture. Return to a saucepan and cook over medium heat with the cream untill it reaches the desired consistancy. Season with salt and pepper. Add in the paneer and serve with rice or naan.