Saag Panir ~ Curried Greens and Homemade Cheese
This is a wonderful dish from India--wilted greens with homemade cheese, or tofu. The panir (cheese) is easy
and quick, in under two hours it is ready! Serves 4 or thereabouts.
Panir:
1/2 gallon whole milk - wonderful with local goat milk!
1/3 c. fresh lemon juice
salt to taste (about 1 tsp.)
minced chives, garlic or cumin seeds if you like (about 1 tbsp.)
Bring milk to boil in large pan. Reduce heat to low and, while gently stirring, add the lemon juice. When the
milk separates into cheese curds and yellowish whey, remove pan from the heat. Line a strainer with triple
thickness of cheesecloth 22 to 24 inches square.
Slowly pour the curds and whey into the strainer. Lightly salt and season with additional herbs if desired, then
gather the corners and tie into tight bundle. Squeeze out excess moisture. Neatly fold cheesecloth over the
cheese to make a flat square parcel, balance heavy weight on top. Drain and press panir until it is firm, this
will take 30 minutes and up to two hours. Use as desired or wrap tightly and refrigerate up to 5 days.
For greens:
2 1/2 lb. spinach, or other favorite greens, cleaned and washed
2 tsp. olive oil
1/2 tbsp. brown mustard seeds
1/2 tsp. red pepper flakes, or red curry paste
salt to taste
toasted sesame seeds for garnish
Roll spinach into tight log on cutting board, and cut into thin
julienne strips. Heat oil in deep pan, add mustard seeds, and
when they begin popping, add spinach, red pepper flakes or
curry paste, stir and cover. In a minute or two, check spinach --
if it is wilted and bright green, remove from heat. If using panir,
crumble as much as you like into spinach and serve, seasoning
to taste with extra salt and chilies if desired, sprinkling sesame
seeds on top.
If using tofu:
1 lb. extra firm tofu, pressed and patted dry, cut into1 inch cubes
1 tbsp. tumeric
1 tsp. salt
1 -2 tbsp. olive oil
In large nonstick pan, heat oil. In bowl, toss tofu cubes with tumeric and salt. Fry tofu in oil until lightly
browned. Stir into wilted spinach, sprinkle with sesame seeds and serve.
Great also served chilled as a salad.
This is a wonderful dish from India--wilted greens with homemade cheese, or tofu. The panir (cheese) is easy
and quick, in under two hours it is ready! Serves 4 or thereabouts.
Panir:
1/2 gallon whole milk - wonderful with local goat milk!
1/3 c. fresh lemon juice
salt to taste (about 1 tsp.)
minced chives, garlic or cumin seeds if you like (about 1 tbsp.)
Bring milk to boil in large pan. Reduce heat to low and, while gently stirring, add the lemon juice. When the
milk separates into cheese curds and yellowish whey, remove pan from the heat. Line a strainer with triple
thickness of cheesecloth 22 to 24 inches square.
Slowly pour the curds and whey into the strainer. Lightly salt and season with additional herbs if desired, then
gather the corners and tie into tight bundle. Squeeze out excess moisture. Neatly fold cheesecloth over the
cheese to make a flat square parcel, balance heavy weight on top. Drain and press panir until it is firm, this
will take 30 minutes and up to two hours. Use as desired or wrap tightly and refrigerate up to 5 days.
For greens:
2 1/2 lb. spinach, or other favorite greens, cleaned and washed
2 tsp. olive oil
1/2 tbsp. brown mustard seeds
1/2 tsp. red pepper flakes, or red curry paste
salt to taste
toasted sesame seeds for garnish
Roll spinach into tight log on cutting board, and cut into thin
julienne strips. Heat oil in deep pan, add mustard seeds, and
when they begin popping, add spinach, red pepper flakes or
curry paste, stir and cover. In a minute or two, check spinach --
if it is wilted and bright green, remove from heat. If using panir,
crumble as much as you like into spinach and serve, seasoning
to taste with extra salt and chilies if desired, sprinkling sesame
seeds on top.
If using tofu:
1 lb. extra firm tofu, pressed and patted dry, cut into1 inch cubes
1 tbsp. tumeric
1 tsp. salt
1 -2 tbsp. olive oil
In large nonstick pan, heat oil. In bowl, toss tofu cubes with tumeric and salt. Fry tofu in oil until lightly
browned. Stir into wilted spinach, sprinkle with sesame seeds and serve.
Great also served chilled as a salad.
