Saag Paneer

4 garlic cloves, chopped

• 3 tbsp fresh ginger, minced
• 1.5 cups canned tomato sauce
• 1 tbsp garam masala
• 1 tbsp ground coriander
• 1 tbsp ground cumin
• 1 tsp salt
• 1/8 tsp. cayenne pepper
• 14 oz canned lite coconut milk
• 30 oz frozen spinach, thawed

Add all ingredients above into slow cooking on low for 3 hours.

Add fresh spinach below and cook for 1 more hour.

• 8 oz fresh spinach

Blend everything in blender and place back in slow cooker and add paneer and cook for 1 more hour.

• 12 oz paneer cheese (see below for recipe)

Paneer (makes 2 cups)
1/2 gallon whole milk (not UHT pasteurized)
1/4 c lemon juice
1/2 t salt

Pour the milk into the saucepan and set over medium heat.  Brian the milk to a bare simmer (just below the boil at around 200 degree.  Stir the milk occasionally, scraping the bottom of the pot to make sure the milk doesn't scald.  When ready, the milk will look foamy and steamy.

Remove milk from heat and stir in lemon juice.  The milk will begin to curdle immediately.

Cover the milk and let the milk stand for 10 minutes.  The curds should completely separate.

Strain the curds and then in cheese cloth or bandana and shape into rectangle.  Let stand at room temp for 30 minutes.

Refrigerate up to an hour before cutting.  Paneer is good for 3 days in the refrigerator.



Serve Saag Paneer dish with rice or naan


Slender Kitchen