Saag Paneer

Directions

1. 1
   Make the cheese: Line a colander with a double layer of damp cheesecloth; put in the sink.
2. 2
   Bring the milk to a simmer in a wide nonreactive pot over medium heat, stirring occasionally with a wooden spoon.
3. 3
   Remove from the heat and stir in the yogurt, lemon juice and 2 teaspoons salt.
4. 4
   Continue to stir gently until large curds form and separate from the whey, 1 to 2 minutes.
5. 5
   Strain through the cheesecloth-lined colander, discarding the whey.
6. 6
   Gather the ends of the cheesecloth and twist to squeeze out any excess whey (run the sides of the bundle under cool water if it's too hot to handle).
7. 7
   Tie the ends of the cheesecloth around a wooden spoon handle and lay the spoon over the colander, letting the bundle dangle; let drain, 10 minutes.
8. 8
   Untie the bundle and twist the cheesecloth again, squeezing out any more whey.
9. 9
   Lay the bundle on its side on a plate.
10. 10
    Top with another plate and weigh it down with a large can.
11. 11
    Refrigerate until a firm cake forms, about 1 hour; unwrap and refrigerate in an airtight container until ready to use, or up to 2 days.
12. 12
    Fry the cheese: Cut the cheese into 3/4-inch cubes.
13. 13
    Toss in the flour until well coated, shaking off any excess.
14. 14
    Heat about 1/2 inch vegetable oil in a medium skillet over medium-high heat until shimmering.
15. 15
    Carefully add the cheese and fry, turning occasionally, until golden brown, 2 to 4 minutes.
16. 16
    Remove with a slotted spoon and drain on paper towels.
17. 17
    Season lightly with salt and set aside.
18. 18
    Make the spinach: Bring a large pot of generously salted water to a boil.
19. 19
    Working in batches, cook the spinach until just tender, about 30 seconds.
20. 20
    Remove with a slotted spoon and transfer to a bowl of salted ice water.
21. 21
    Drain and squeeze dry, then chop and set aside.
22. 22
    Pulse the ginger, garlic, jalapeno, coriander, cumin, turmeric and 1/2 teaspoon salt in a food processor until finely chopped.
23. 23
    Whisk the yogurt, 1/4 cup water and 1 teaspoon salt in a small bowl.
24. 24
    Heat 2 tablespoons butter and the vegetable oil in a wide pot over medium-high heat.
25. 25
    Add the onion and cook, stirring, until deep golden brown, about 10 minutes.
26. 26
    Add the ginger mixture and cook, stirring, until toasted, about 5 minutes (add a splash of water if the mixture is sticking).
27. 27
    Reduce the heat to medium low; add 1/2 cup water and scrape up any browned bits, then add the cooked spinach and stir until heated through, about 4 minutes.
28. 28
    Stir in the yogurt mixture and simmer gently until slightly thickened, about 5 minutes.
29. 29
    Add the fried cheese and the remaining 2 tablespoons butter and cook, stirring, until heated through, about 1 minute.
30. 30
    Season with salt.
31. 31
    Photograph by Anna Williams