Saag Paneer

In Indian, Saag Paneer is generally called dishes with the protein-rich paneer cheese and green vegetables. Spinach is the most popular.
This classic from Indian cuisine has real gourmet potential thanks to its creaminess.
Saag Paneer is just the right recipe when it`s really cold and uncomfortable outside.

Ingredients for 4 people:
400g paneer

For homemade paneer:
3L fresh milk with 3.5-3.7% fat (no UHT milk).
4-5 tbsp acidifier (vinegar, lemon juice, yoghurt; the amount is hard to define, for a vinegar/lemon juice mixture it is about 3 tbsp for 2 litres of milk, it doesn`t hurt to mix a little more and add the mixture to the milk by the teaspoon. )

For the sauce:
1 tbsp garlic paste
1 onion
200 ml pureed tomatoes
2 tbsp ginger paste
2 tbsp milk
150 g young spinach leaves
2 tbsp butter
0.5 tsp cayenne powder or Bhut Jolokia chilli powder (hot!)
0.5 tsp coriander seeds, ground
0.5 tsp turmeric
4 green cardamom pods
2 cloves
1 tsp garam masala
0.5 tsp salt
Oil

Preparation Paneer:
Line a large colander with a straining Cloth (kitchen towel).

Bring the milk to a slow boil, stirring constantly. Once the milk boils, reduce the heat slightly. Add the acidifier a spoonful at a time. Keep stirring until the white cheese and the yellow-green whey have completely separated.

Slowly pour the mixture into the cloth and let it drain briefly (up to 5 minutes). Hold the cloth closed at the top and carefully squeeze out the remaining whey. (Attention, hot!)

Tie the cloth tightly and place it on a plate and weigh it down with a pot filled with water. Leave to stand for 2 - 3 hours or overnight.

Preparation Saag Paneer:
Unwrap the paneer and cut it into bite-sized cubes.
Fry the paneer in a little oil until lightly browned. Remove the paneer from the pan and set aside.

Peel and finely dice the onion. Add the ginger paste, garlic paste and onions to the pan and fry until translucent.

Add the pureed tomatoes, salt, chilli powder, coriander powder, turmeric, cloves, cardamom and 1 tbsp water. Let it simmer for 10 minutes on medium heat.

Add the paneer, baby spinach, garam masala and milk and simmer again for a few minutes.

Stir in the butter and serve the saag paneer with basmati rice.