Saag Paneer: My All-Time Favorite Dish

Ingredients:
1 tsp turmeric
1/2 teaspoon cayenne
Kosher salt
6 T olive oil
12 oz. paneer (see recipe below), cut in cubes
2 (10-ounce packages) frozen chopped spinach
1 onion, chopped
2 tsp garlic-ginger paste
1-2 jalapenos, seeded and chopped
1 tsp garam masala
3 1/2 tsp coriander
2 tsp cumin
1 1/2 cups heavy whipping cream
salt to taste

Paneer:
Cheesecloth
1 gallon whole milk
1/2 cup, plus 2 T freshly squeezed lemon juice

Directions:

• In a large bowl, whisk together the turmeric, cayenne, 1 teaspoon salt and 3 tablespoons oil. Fold in paneer gently until all the cubes are coated. Set to the side.
• Cook spinach in the microwave for 5 minutes.
• Add 2 T oil to a pot. Add the onion, garlic-ginger, and jalapeno. Saute the mixture for about 15 minutes on low heat. It should be a light brown color. Don't rush or skip this step. Add a little water as needed if the veggies start to stick to the pot.
• Add the spices and cook for another five minutes.
• While it is cooking, warm a large skillet and add 1 T oil. Pour the paneer into the pan and let cook for 10 minutes, turning every now and then to crisp up each side of the cheese cubes.
• Add the spinach, some salt, and a little water. Cook for another 5 minutes.
• Add the heavy cream and blend with an immersion blender until smooth.
• Add paneer to the spinach sauce and let simmer for 5-8 minutes.
• Serve over rice with crushed red pepper, as desired.

Paneer Directions:

• Bring the whole milk to a rolling boil over medium-low heat. This will take about 20-30 minutes so you don't scorch the milk.
• Place two large squares of cheese cloth in a colander in the sink.
• Slowly pour in the lemon juice to the hot milk, then gently stir (in a circular motion) with a wooden spoon. Turn off the heat. The whey will separate, and look almost greenish in color.
• Once it is all separated, pour the mixture into the colander. You will be left with the white pieces of cheese.
• Rinse in cold water to get the lemon flavor off the cheese.
• Wrap the cheese tightly in the cheesecloth and let sit in the colander for about 10 minutes to drain off extra liquid.
• Squish the cheesecloth-wrapped cheese in between two plates to remove any remaining liquid, then place in the fridge, with something heavy on top for 20-30 minutes.
• Take it out of the fridge, remove the cheesecloth, and cut up the block into cube shapes.