Indian-Style Spinach with Fresh Cheese (Saag Paneer)

Saag Paneer is a beloved Indian restaurant classic, featuring soft cubes of creamy cheese in a spicy pureed spinach sauce. The dish’s warm spices, chiles, and tangy flavors have captivated the palates of many. The good news is that recreating this delightful Indian dish at home is not as challenging as one might think. In this recipe, we’ll learn how to make our own fresh cheese, known as paneer, and pair it with a flavorful spinach sauce that incorporates mustard greens for an additional layer of complexity.

Now, let’s proceed with the step-by-step instructions to create this mouthwatering Indian-Style Spinach with Fresh Cheese (Saag Paneer) that will transport you to the vibrant flavors of India. Get ready to savor the comforting combination of creamy cheese and aromatic spices in every delectable bite!

SERVES 4 TO 6

INGREDIENTS:

• CHEESE
• 3 quarts whole milk
• 3 cups buttermilk
• 1 tablespoon salt

SPINACH SAUCE:

• 1 (10-ounce) bag curly-leaf spinach, rinsed
• ¾ pound mustard greens, stemmed and rinsed
• 3 tablespoons unsalted butter
• 1 teaspoon cumin seeds
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• ½ teaspoon ground cardamom
• ¼ teaspoon ground cinnamon
• 1 onion, chopped fine
• Salt and pepper
• 3 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 1 jalapeño chile, stemmed, seeded, and minced
• 1 (14.5-ounce) can diced tomatoes, drained and chopped coarse
• ½ cup roasted cashews, chopped coarse
• 1 cup water
• 1 cup buttermilk
• 3 tablespoons minced fresh cilantro

INSTRUCTIONS:

1. FOR THE CHEESE: Line colander with triple layer of cheesecloth and set in sink. Bring milk to boil in Dutch oven over medium-high heat. Whisk in buttermilk and salt, turn off heat, and let stand for 1 minute. Pour milk mixture through cheesecloth and let curds drain for 15 minutes.
2. Pull edges of cheesecloth together to form a pouch. Twist edges of cheesecloth together, firmly squeezing out as much liquid as possible from cheese curds. Place taut, twisted cheese pouch between 2 large plates and weigh down top plate with a heavy Dutch oven. Set aside at room temperature until cheese is firm and set, about 45 minutes, then remove cheesecloth. (Cheese can be wrapped in plastic wrap and refrigerated for up to 3 days.) Cut cheese into ½-inch pieces.
3. FOR THE SPINACH SAUCE: Microwave spinach in a covered bowl until wilted, about 3 minutes. Let cool slightly, then chop enough spinach to measure ⅓ cup. Transfer the remaining spinach to a blender. Microwave mustard greens in a covered bowl until wilted, about 4 minutes. Let cool slightly, then chop enough mustard greens to measure ⅓ cup; combine with chopped spinach. Transfer the remaining mustard greens to the blender with the remaining spinach.
4. Meanwhile, melt butter in a 12-inch skillet over medium-high heat. Add cumin seeds, coriander, paprika, cardamom, and cinnamon. Cook until fragrant, about 30 seconds. Add onion and ¾ teaspoon salt and cook, stirring frequently, until softened, about 3 minutes. Stir in garlic, ginger, and jalapeño and cook, stirring frequently, until lightly browned and just beginning to stick to the pan, 2 to 3 minutes. Stir in tomatoes and cook the mixture until the pan is dry and tomatoes are beginning to brown, 3 to 4 minutes. Remove the skillet from the heat.
5. Transfer half of the onion mixture, ¼ cup cashews, and water to the blender with greens and process until smooth, about 1 minute. Stir the puree, chopped greens, and buttermilk into the skillet with the remaining onion mixture and bring to a simmer over medium-high heat. Reduce heat to low, cover, and cook until the flavors have blended, 5 minutes. Season with salt and pepper to taste. Gently fold in cheese cubes and cook until just heated through, 1 to 2 minutes. Transfer to a serving dish, sprinkle with the remaining ¼ cup cashews and cilantro, and serve.

TIPS:

• To ensure the cheese is firm and set, make sure to squeeze out as much liquid as possible from the cheese curds after draining them.
• Use commercially produced cultured buttermilk for this recipe to achieve the desired results.
• Experiment with the level of spiciness by adjusting the amount of jalapeño according to your preference.
• For added richness and texture, sprinkle chopped cashews and fresh cilantro on top of the finished dish before serving.