Sahag Panir – fried cheese with spinach

Saag panir – fried cheese with spinach – a detailed recipe cooking. AT ремя: 2 час. 10 min. Difficulty: medium Servings: 6 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

For Cheese Panir:

• 6 tbsp. whole milk
• 1 tbsp. natural Greek yogurt with a fat content of 2%
• 1/4 Art. fresh lemon juice
• Salt
• 1/4 Art. wheat flour
• Cooking oil

For spinach:

• 900 gr. young spinach
• 1 peeled and coarsely chopped piece of ginger 5 cm long.
• 1/2 jalapeno pepper (to make the dish less spicy, remove the seeds)
• Salt
• 4 cloves of garlic
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1/4 tsp turmeric
• 3/4 Art. natural Greek yogurt with a fat content of 2%
• 4 tbsp. l (60 gr.) Butter
• 2 tbsp. l vegetable oil
• 1 medium chopped onion head

Recipes with similar ingredients: milk, cheese, yogurt, lemon juice, spinach, ginger root, jalapenos, onions, garlic, coriander, cumin, turmeric, panir cheese

Recipe preparation:

1. Panir Cheese Recipe

   Cover the colander with a double layer of wet gauze. Put the colander in the sink. In a wide pan of inactive material on medium bring the milk to a boil over heat, stirring it periodically wooden spoon. Remove the pan from the heat and add yogurt, lemon juice and 2 tsp salt. Keep mixing gently, until the mixture divides into large curdled pieces and serum, 1-2 minutes Strain through a gauze-covered colander, discard the serum. Connect the ends of the gauze and twist it to wring out all excess serum (substitute the edges of the nodule under the cold water if it is too hot and burns his hands). Tie the ends of the gauze around the handle of a wooden spoon and put the spoon on a colander to a bundle of cottage cheese was in limbo. Leave to express for 10 minutes

2. Untie the knot and spin the cheesecloth again, squeezing all the serum. Put the knot on its side on a plate. Cover with another plate and set a large tin can as a load on top. Refrigerate until the cheese is hard, about hour, unfold and refrigerate until use sealed container or store for up to 2 days.
3. Fry the cheese: Cut the cheese into 2×2 cm cubes. Stir with flour to cover the slices well, brushing off the excess. Вmedium-sized skillet over medium-high heat approximately 1 cm. of vegetable oil until it is covered with a shiny film. Gently put the cheese and fry, periodically turning, until golden brown, 2-4 minutes. Shift slotted spoon on a paper towel to absorb excess fat. Slightly salt it.
4. Cook the spinach: In a large saucepan, bring to boil well salted water. In lots, boil the spinach until softness, about 30 sec. Transfer the slotted spoon to a bowl of salty ice water. Strain and wring, then chop. In the kitchen combine chop the ginger, garlic, pepper in the “pulse” mode jalapenos, coriander, cumin, turmeric and 1/2 tsp salt. In a little bowl whisk yogurt, 1/4 tbsp. water and a teaspoon of salt.
5. In a wide saucepan over moderate heat, heat 2 tbsp. l (30 gr.) Butter and vegetable oil. Lay the bow and stir fry until deep golden brown, about 10 minutes Add the mixture with ginger and cook, stirring, until the mixture is roasted, for about 5 minutes. (if the mixture sticks, add some water). Reduce the heat to moderately low, add 1/2 tbsp. water and scrape off all the fried pieces, then add the boiled spinach and warm, stirring, for about 4 minutes Add the yogurt mixture and simmer until the mixture slightly thicken, about 5 minutes Put the fried cheese and the remaining 2 tbsp. l (30 gr.) Butter. Cook, stirring, until everything warms up, about a minute. Salt.