After writing about the science of cheese making and how to make your own paneer cheese at home, I figured that you need a recipe to apply this, or else you won’t be able to practice! No reason making paneer, if you have no clue on how to use it. Since I find that the best way to learn (food) science is by doing it, here’s a way to use that paneer you made to help you understand the science of cheese making!
Most recipes that use paneer (a fresh cheese, easily made with milk and lemon juice) are Indian styled. Not strange since there are a lot of vegetarians in India thus a dish in which not meat but cheese stars as the main star is well fitting. There are loads and loads of dishes that use paneer (just google ‘paneer recipes’) and each recipe can be done in lots of different ways.
The recipe I’ll be sharing with you is a Saag paneer, inspired on a recipe by vegrecipesofindia.com as well as a cookbook I have at home. Feel free to experiment with additional spices to change it all up a little.!
- paneer (made from 1l of milk, see separate paneer post)
- 1 onion
- 1-2 cloves of garlic
- 1 small chili (if you like spicey, add more!)
- 1 tsp of finely cubed ginger
- 1 bay leaf
- 1 tsp garam masala
- 500g spinach (may be frozen or fresh, I used frozen, it's easier and tastes just as good)
- yoghurt/cream to taste
- Pre-heat a little bit of oil and fry the paneer until it is a nice golden brown.
- Remove the paneer again (to prevent it from burning).
- Add a little oil and fry the onion, garlic, chili and ginger until glazed. Add the garam masala and (frozen) spinach. If frozen, slowly thaw the spinach, if using fresh spinach, do not heat for too long.
- Towards, the end, add the yoghurt or cream. I prefer to add approx. 100ml of yoghurt, yoghurt gives it a slightly fresher taste whereas the cream can make it very heavy. Add the paneer shortly before serving (it will keep the paneer slightly more crispy). Enjoy!
Like making paneer dishes, but never made your own paneer, or don’t really understand how that works? Read my other blog posts on: