Text 5088, 107 rader
Skriven 2013-09-26 07:21:32 av Dave Drum (1:261/38)
Ärende: Chile 4091
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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

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... Never answer a critic, unless he's right. - Bernard M. Baruch

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