I was too lazy to make the paneer, so I just used leftover Queso Fresco.
I added more of the spices and sautéed them in the ghee.
I used ghee, not oil.
I added LESS spinach, but only because I didn't realize how much they would deflate. I also ran out of time and when I got to her instructions to cook the spinach until tender...Oops. The rest of the dinner was ready to go and so I zapped the whole leaf baby spinach for 45 seconds, added it and the dish was fine.
I didn't have 3 tomatoes worthy of this dish, so I used pureed tomato.
I used half of a jalapeno because that's what I had.
I had no heavy cream so I used 1/2 C of half/half.
Paneer recipe below (or cheese of choice)
1 medium head cauliflower, cut into 1/2-inch pieces
5 tablespoons vegetable oil (divided use)
Kosher salt and ground black pepper
1 cup thinly sliced yellow onion
3 plum tomatoes, finely chopped
1 tablespoon minced garlic
1 small serrano chile, thinly sliced, seeds removed
1 teaspoon grated fresh ginger
1/4 teaspoon garam masala
1/4 teaspoon cayenne
1/4 teaspoon turmeric
2 (11-ounce) packages baby spinach
1/4 cup heavy cream (optional)
On a rimmed baking sheet, toss the cauliflower with 2 tablespoons of the oil and a bit of salt and pepper. Arrange in a single layer and bake on the oven’s upper shelf, stirring occasionally, until golden brown, 15 to 20 minutes. Set aside.
Once the paneer is pressed and cut, in a large nonstick or stick-resistant skillet over medium, heat 1 1/2 tablespoons of the remaining oil. Add the paneer cubes and cook, turning once, until browned on both sides, about 5 minutes. Transfer to a bowl and set aside.
Add the remaining 1 1/2 tablespoons of oil to the skillet. When the oil is heated, add the onion and cook, stirring occasionally, until the onion is golden, about 10 minutes. Add the tomatoes and cook, stirring, until tender, about 5 minutes. Add the garlic, chile and ginger. Cook, stirring, for 2 minutes. Add the garam masala, cayenne and turmeric and cook, stirring, for 1 minute.
Several handfuls at a time, place the spinach in a food processor and pulse until finely chopped. Transfer to the skillet, cover and cook, stirring occasionally, until the spinach is very tender, 5 minutes. Add the paneer and roasted cauliflower. Season with salt and pepper, then add cream, if using. Cook just until heated through.
Makes 4 servings.
Paneer Recipe
2 quarts whole milk
1 teaspoon table salt
1/4 cup distilled white vinegar
Line a large strainer with a double layer of cheesecloth, then set it in a large bowl.
To make the paneer, in a medium, heavy saucepan over medium heat, combine the milk and salt. Heat the mixture, stirring often, until it reaches 190 F. Remove the pan from the heat, stir in the vinegar and let the mixture stand for 15 minutes.
Using a skimmer or slotted spoon, gently transfer the curds to the prepared strainer and let the cheese drain for 20 minutes.
Twist the cloth around the cheese then set the bundle on a plate with the twisted knot on the side. Set a second plate on top of the cheese and weigh it down with several heavy cans or a saucepan. Let the cheese drain until very firm, about 1 hour. Unwrap the paneer and cut it into 1-inch cubes. Set aside.
http://www.dallasnews.com/lifestyles/food-wine/latest-recipes/20150602-saag-paneer-with-cauliflower-and-spinach.ece
I added more of the spices and sautéed them in the ghee.
I used ghee, not oil.
I added LESS spinach, but only because I didn't realize how much they would deflate. I also ran out of time and when I got to her instructions to cook the spinach until tender...Oops. The rest of the dinner was ready to go and so I zapped the whole leaf baby spinach for 45 seconds, added it and the dish was fine.
I didn't have 3 tomatoes worthy of this dish, so I used pureed tomato.
I used half of a jalapeno because that's what I had.
I had no heavy cream so I used 1/2 C of half/half.
Paneer recipe below (or cheese of choice)
1 medium head cauliflower, cut into 1/2-inch pieces
5 tablespoons vegetable oil (divided use)
Kosher salt and ground black pepper
1 cup thinly sliced yellow onion
3 plum tomatoes, finely chopped
1 tablespoon minced garlic
1 small serrano chile, thinly sliced, seeds removed
1 teaspoon grated fresh ginger
1/4 teaspoon garam masala
1/4 teaspoon cayenne
1/4 teaspoon turmeric
2 (11-ounce) packages baby spinach
1/4 cup heavy cream (optional)
On a rimmed baking sheet, toss the cauliflower with 2 tablespoons of the oil and a bit of salt and pepper. Arrange in a single layer and bake on the oven’s upper shelf, stirring occasionally, until golden brown, 15 to 20 minutes. Set aside.
Once the paneer is pressed and cut, in a large nonstick or stick-resistant skillet over medium, heat 1 1/2 tablespoons of the remaining oil. Add the paneer cubes and cook, turning once, until browned on both sides, about 5 minutes. Transfer to a bowl and set aside.
Add the remaining 1 1/2 tablespoons of oil to the skillet. When the oil is heated, add the onion and cook, stirring occasionally, until the onion is golden, about 10 minutes. Add the tomatoes and cook, stirring, until tender, about 5 minutes. Add the garlic, chile and ginger. Cook, stirring, for 2 minutes. Add the garam masala, cayenne and turmeric and cook, stirring, for 1 minute.
Several handfuls at a time, place the spinach in a food processor and pulse until finely chopped. Transfer to the skillet, cover and cook, stirring occasionally, until the spinach is very tender, 5 minutes. Add the paneer and roasted cauliflower. Season with salt and pepper, then add cream, if using. Cook just until heated through.
Makes 4 servings.
Paneer Recipe
2 quarts whole milk
1 teaspoon table salt
1/4 cup distilled white vinegar
Line a large strainer with a double layer of cheesecloth, then set it in a large bowl.
To make the paneer, in a medium, heavy saucepan over medium heat, combine the milk and salt. Heat the mixture, stirring often, until it reaches 190 F. Remove the pan from the heat, stir in the vinegar and let the mixture stand for 15 minutes.
Using a skimmer or slotted spoon, gently transfer the curds to the prepared strainer and let the cheese drain for 20 minutes.
Twist the cloth around the cheese then set the bundle on a plate with the twisted knot on the side. Set a second plate on top of the cheese and weigh it down with several heavy cans or a saucepan. Let the cheese drain until very firm, about 1 hour. Unwrap the paneer and cut it into 1-inch cubes. Set aside.
http://www.dallasnews.com/lifestyles/food-wine/latest-recipes/20150602-saag-paneer-with-cauliflower-and-spinach.ece