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Sag Paneer Recipe

   
 

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     Sag Paneer

Category   Salads - Soups - Sidedishes
Sub Category   Vegetarian
Servings   4-6
Preptime   1 hour
Wine/Beverage
Recommendations
  Water

Ingredients
1/2 lb paneer (recipe follows)
2 bunches spinach
1 medium size onion
1 serrano chilli (seeded)
1/2 tsp red chilli powder
1/4 tsp turmeric
3 Tbsp cooking oil
3 oz Sour cream
Salt to taste
 

Instructions
Sag Paneer is a traditional dish from the Punjab region of Pakistan. Spinach is generally referred as 'Sag' and Paneer is a cheese made by curdling boiled milk with buttemilk or lemon juice or vinegar and draining all the whey from the solids. Paneer has a very bland taste and can be used in savory and dessert recipes.
1.Wash spinach thoroughly and break off large stems 2.Put spinach in a pot with ½ cup water and cook for 15-20 minutes 3.Drain and reserve liquid 4.Put spinach in a food processor and whirl for 20-30 seconds only 5.In a frying pan heat oil, add onion and cook till soft 6.Add salt, turmeric and chilli powder and cook on low heat, adding reserved liquid from spinach till onions are cooked well and spices seem to be done. 7.Add spinach, mix well and cook on low heat to most liquid is dried. 8.Add 2-3 tbsp sour cream to make sauce of a desired consistency. Note- Do not cook much after adding sour cream You can cook dish day before and add sour cream before serving 9.Add paneer squares. 10.Serve with Tandoori Nan
Paneer ½ gallon milk 2-4 tbsp white vinegar 1. Heat milk to boiling while stirring. 2. Add vinegar and cook for 1 minute 3. Turn heat off. Mix a little. Wait till milk curdles and cream colored liquid separates from the solids 4. Let it cool a little and then pour the mixture in a cheese cloth bag. 5. Drain all liquid. Shape the paneer into a 4x6 rectangle shape. 6. Place a pot filled with water to drain additional liquid. 7. Let sit for few hours, preferably a day 8. Cut paneer into 1 inch squares. 9. Optional- Heat 1 tbsp oil. Saute paneer squares before adding to spinach mixture. Note- You can substitute 1 Tbsp lemon juice or vinegar for buttermilk.
Serving Suggestions
Serve with Tandoori Nan


Originally Submitted
12/9/2009





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