Text 6408, 102 rader
Skriven 2011-01-30 10:37:00 av DAVE DRUM (1:123/140)
Ärende: Gourmet 680
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Saag Paneer (Cheese & Red Peppers In Spinach Sauce)
 Categories: Cheese, Greens, Chilies, Sauces
      Yield: 5 servings
 
           Indian cheese (paneer) made
           - with 8 cups milk
           +=OR=+
      8 oz Farmer's cheese
           +=OR=+
      2    Cakes tofu; sliced as
           - paneer
      2 c  Cooked spinach
      1    Sweet green pepper; cored
           - and seeded
      8 tb Light oil
    1/3 c  All-purpose flour for
           - dusting
  1 1/2 c  Finely chopped onion
      2 tb Grated or crushed fresh
           - ginger
    1/2 ts Turmeric
      4    Hot green chilies; minced
    1/2 c  Water
      1 ts Coarse salt
      2 md Sweet red peppers; cored,
           - seeded, in 1" strips
      2 ts Garam masala
 
  Indian cheese (paneer) is a delicacy all Indians—particularly
  vegetarians—love. Popular all through the north from Bengal in the
  east to Gujarat and Punjab in the west, paneer is cooked in an
  onion-and-cumin-laced spinach sauce. I add sweet red peppers, as the
  brilliant red peppers and ivory-white cheese pieces look stunning
  against the glazed moss-green sauce.
  
  Lay the paneer, farmer's cheese, or tofu pieces in a single layer
  on a cookie sheet lined with paper towels and let dry for 10 minutes
  (this will enable them to hold their shape better during cooking).
  
  Puree the spinach and green pepper together in a food processor or
  blender. The puree should be as fine and velvety as you can make it.
  
  Heat 4 tablespoons of the oil in a large, heavy, nonstick pan over
  medium heat. Dust the paneer pieces lightly with flour and add them
  to the pan. Fry them in batches, turning and tossing them until they
  turn light golden (about 2 or 3 minutes per batch). Watch carefully
  to ensure that they do not burn. Take them out and put on a dish and
  set aside.
  
  Add 2 more tablespoons of oil to the same pan, along with the
  onion. Fry the onion, stirring constantly, until brown (about 20
  minutes). Add the ginger and fry for an additional 2 minutes. Add the
  turneric and green chilies, stir for a few seconds, then add the
  spinach puree along with 1/2 cup water, salt, and sweet red peppers.
  Mix well and bring to a boil. Lower heat and cook, covered, for 2
  minutes. Add the fried paneer pieces, mix again thoroughly, and
  continue cooking for 2 more minutes. Stir in the garam masala.
  
  When ready to serve, heat thoroughly and, if desired, fold in the
  remaining 2 tablespoons of oil to glaze and mellow the sauce.
  
  Julie Sahni shares her tips with Epicurious:
  
  • Indian cheese is available at many Indian markets. To make it from
  scratch: Bring 8 cups whole milk to a boil. Add 3 tablespoons lemon
  juice and reduce heat. Keep liquid at a gentle boil until white curd
  separates from yellow whey, then remove from heat and pour through a
  colander lined with cheesecloth. Hold colander under cold water and
  rinse the curds, then gather corners of cheesecloth together and
  twist to remove excess liquid. Hang the bundle to drain for an hour,
  then place it on a work surface and weigh it down with a heavy object
  (such as a large pot filled with water) for half an hour. Remove the
  cheesecloth and cut the cheese into small cubes. Keep refrigerated,
  submerged in water, until needed, up to 4 days.
  
  • Garam masala, an aromatic north Indian spice blend that includes
  cinnamon and cloves, is available online at www.ethnicfoodsco.com.
  
  by Julie Sahni; Classic Indian Vegetarian and Grain Cooking
  
  Epicurious | October 2004
  
  Yield: For 4-6 persons
  
  MM Format by Dave Drum - 14 June 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
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