Saag Paneer

Saag is referred to Ground Spinach in Hindi. Paneer is Indian cheese.

You need:

• 25-30 lb of Fresh or frozen chopped spinach,
• 10 lbs Indian paneer, chopped
• 1 food service pack Curry Sauce Masala,
• 2 -3 cuops of any edible oil,
• 2 -3 #10 can of tomato paste,
• 2-3 32 oz  of plain yogurt or sour cream or any substitute
• 2-3 cups whipping cream (optional)
• 1/2-1 cup ground Serrano or jalapeño pepper
• 1/2-1 cup of ground fresh ginger
  
  

Preparation:-

Heat oil in the pot, add 1food service pack of Curry Sauce Masala. Roast it on low fire to release the flovor. Add tomato paste and yogurt or sour cream. Cook until everything is well incorporated. Add fresh or frozen spinach. Sauté well to incorporate the curry paste. Adjust salt and to your taste. Add one Serrano or Jalapeno pepper, Add 1-2 gallons of water (as spinach will sweat and will add some more water). Mix well. Cover & cook on Low fire until spinach is limp and cooked. Grind this spinach with immersion blender. Adjust the consistency by adding water. For thicker consistency add more tomato paste. Bring to boil. Add paneer, for creaminess add 2-3 cups of whipping cream. Adjust salt & cayenne pepper to your taste.

Tips:

• Frozen spinach works the best.
• Saag (ground spinach) should be thick so do not put too much water.
• Food processor works the best to grind the spinach ginger and jalapeno without adding too much water.
• Nank paneer or any paneer block should be good. Just cut into 1/2 inch cubes and add to saag at the end.
• Paneer is made of boiling off the milk and then adding lemon juice or vinegar. Whey separates and cover in cheese cloth.
• Add jalapeno or Serrano pepper as this should be the dominating taste.
• 2-3 cups of whipping cream is nothing in comparison to restaurant saag paneer.
• For thick consistency add more tomato paste.