Gary's Saag Paneer
Ingredients
- 1 9oz package "Microwave-in-the-bag" baby spinach
- 1 package farmer cheese
- 1/4 teaspoon whole coriander
- 1/4 teaspoon whole cumin
- 1 tablespoon butter or margarine
- 1/2 tablespoon flour (I use Wondra for sauces)
- 1 cup milk
- dash garlic powder or garlic salt
Method
Microwave the spinach in the bag as per directions, erring on the light side. It should be wilted, but still bright green. Let it cool.
In the meantime, cut the cheese into 1-inch cubes. Grind the coriander and cumin medium-coarsely in a mortar and pestle.
By now, the spinach should be cool enough to empty into a food processor or blender. Puree until smooth.
Melt the butter or margarine, and add the flour. Stir so that the flour is absorbed. Add the milk, and stir. Heat until just slightly bubbling, a low simmer. The flour is there to give it some body, but it doesn't need to be cooked until thick. Add in the spinach and the spices, stir until blended, keeping the heat at a low simmer. Adjust the spices to taste (you may wish to add more, as these quantities are on the small end), but keep in mind the cheese will add saltiness. When the taste is ok, toss in the cheese cubes, stir, and heat just briefly. You want the cheese to get warm, but not melt thoroughly. Keep on a very low heat until ready to serve.