Saag paneer

Panir

 

Pour the milk into large pot. Bring to a boil. When the milk starts to boil add the lemon juice and stir. Take off burner. When the milk curdles pour the mixture into a pan that has cheesecloth with a colander inside the pan. You want to save the whey (water). The curds are in the cheesecloth.
Pick up the cheese cloth with the curds inside. Be careful it will be quite hot. Tie the cheesecloth around the top of your facet so the panir will drip the water into your sink. In half an hour come back and on a chopping block with the curds (panir) still in the cheesecloth, press with your hands down and press the panir to make it flat. Then take a heavy cast iron pan and press it over the panir for one hour.
When the panir is dry take it out of the cheesecloth and cut into cubes.
Add ghee (clarified butter) to heavy cast iron pan and fry the panir until they are golden on both sides. Place panir on a plate.

 

Saag

Chop onions, garlic and ginger into small pieces.
Turn on burner to medium. Add 1 tablespoon ghee to pan. When ghee melts add the cumin seeds. Let the cumin seeds pop. Do not burn them. Add the onion, garlic and ginger. Sauté them until they are golden brown. Add your garam masalla and pinch of salt. Sauté for 30 seconds. Add your fresh spinach leaves and cook them until they are wilted and the water comes out of them. Take off burner.
Pour mixture into blender. Blend well. Pour blender mixture back into the cast iron pan. Turn burner on. When the spinach starts to boil add the panir and mix carefully. You don’t want to break the panir.

Serve