Delhi Saag Paneer


Watch Andrew prepare Delhi Saag Paneer in his Bizarre Foods in the Kitchen web series. Then print out the recipe and get cookin' in your kitchen. It's a great dish for vegetarians. Mmm ... Good!


12 cups milk

2 cups water

1 cup white vinegar


Bring milk to a bare simmer.

Mix the water and vinegar.

Add the vinegar mixture to the milk in a slow, thin stream.

When the milk fully curdles, stop.

Strain through several layers of cheesecloth, draining thoroughly.

Let the cheese (paneer) dry for 30 minutes in the strainer.

Use what you need, store the rest.

Saag Paneer

3 tbs. ghee

2 cups cubed paneer from recipe above

1 large onion, minced

4 cloves garlic, crushed 

1 tbs. grated fresh ginger

2 lbs. frozen chopped spinach, defrosted and squeezed dry

1/2 tsp. turmeric

1/2 tbs. chili powder

1/2 tsp. ground coriander

1 crushed, dried chili


Heat half the oil in a large pan with high sides.

Brown the paneer.

Remove paneer and crumble.

Add more oil if needed.

Fry all ingredients except spinach until the onions are glassy.

Add spinach and cook until dry.

Add cheese back to the spinach and season with salt and pepper.

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