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Theresa's Saag Paneer


Date: Thu, 27 May 2004 14:57:52 -0400 (EDT)
From: Theresa *moink* Robinson
To: Tiffany Conroy
Subject: Re: Paneer

> > So I made paneer last night. As much as it's kinda cool to make your own
> > cheese, I'm not sure it's worth it to me. Not that it's *that* much work,
> > just that what I really like is the pureed spinach, not the paneer. And I
> > almost have that down how I like it, as of last night. Tomatoes. It
> > needs tomatoes. And lots of full-fat yogurt.

> Wow. I thought you didn't like yogurt. I mean, I know
> you'd welcomed tomatoes into your life, but yogurt?

Ingredients are different from eating something alone. I'm still not
entirely reconciled to fresh tomatoes, but I've used them in recipes for
years. Ketchup, tomato sauce? Never had a problem with them.

Plus, I've decided that full-fat plain yogurt (just yogurt, mind you, not
yogurt with cucumbers added, i.e. tzatziki) is a reasonable accompaniment
to middle eastern and indian food. I still am not eating a dish of
yogurt, or those awful fruit-flavoured low-fat yogurt thingys.

> Anyway, do you have the recipe in writing? Can I post it?

Hmmm. It's not exactly specified at this point. I'll try to get it in
more details. I essentially followed the Joy recipe (so onions, garlic,
cumin from the cheese frying, and I didn't have dried red hot peppers so I
put in fresh peppers, halved, but two was too much cuz they left some of
their seeds and membranes in and made it too spicy), except that before
adding the spinach I put in some tomato (about 1/4 of a large can of diced
tomatoes in juice. I was using it for other things. I don't think that
can size exists in Canada... it's a little bigger than the big bean can
sizes). Oh, and I didn't bother chopping the spinach. Then, after the
Joy is under the impression that the saag is done (how wrong it is) I put
it in the food processor and pureed it, cuz I know I like my saag pureed.
Then I started adding yogurt until it tasted right. Which was lots, like
two or three cups. Almost as much as there was pureed spinach. But I
maybe added more because, as I said, I made it too spicy and the yogurt
cooled it a bit. It'll take me one more time to get it perfect I think,
and then maybe I'll try to write it up for you.


» Go to Tiffany's Recipe Box
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"Then, after the Joy is under the impression that the saag is done (how wrong it is) I put it in the food processor and pureed it ... "