Saag Paneer

By Bostoncook

Ingredients

• 6 cups 2% low-fat milk
• 3 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 onion, chopped
• 1 tablespoon ginger root, minced
• 3 cloves garlic, minced
• 2 teaspoons cumin
• 2 teaspoons coriander
• 1 cinnamon stick
• salt and pepper
• cayenne
• 2 tomatoes, chopped
• 30 ounces frozen spinach, thawed
• 1/4 cup nonfat chicken broth
• 3/4 cup nonfat sour cream
• 1 tablespoon lemon juice
• 1/4 cup cilantro

Details

Servings 4

Preparation

Step 1

1. Heat milk. Add lemon (will curdle). Pour through cheesecloth-lined strainer. Let drain 10 mins.

2. Rinse under cold water. Drain. Tie up ends of cheesecloth tightly. Place on sloped cutting board in sink. Top with heavy weight. Let sit 2-3 hours. Unwrap and cube.

3. Saute onion in oil 2 mins. Add ginger-cayenne. Add tomato. Cook 1 min. Add spinach and stock. Simmer 10 mins.

4. Add sour cream and lemon. Simmer 3 mins. Add cheese, season. Serve over rice, garnish with cilantro.

Excellent