Saag/palak paneer

[Believer]

Namaste,

This ain't rocket science.

True, it is not rocket science, but it is labor intensive. Last time when I stood there stirring a gallon of milk, and then doing all the post boil processing, I swore not to make paneer at home again. BTW, we don't mess with liters of milk or gasoline (petrol) here, it is always in gallons, in the land of plenty.

Pranam.

[Gaurapriya]

I came across their descriptions http://en.wikipedia.org/wiki/Palak_paneer and and a recipe http://www.whats4eats.com/vegetables/saag-recipe I'm going to try to make one or the other. I think saag is thicker, which I might prefer. I'd start with canned and drained spinach, then puree it. I can obtain any number of curd-like cheeses here: cottage cheese, ricotta; maybe even thick strained yogurt or queso blanco? I think I'd look for whole grain naan, or maybe rice or other whole wheat flat bread. I'm excited (it doesn't take much ).

Palak panir is my favourite Punjabi dish, and I know how to make it. I just use Spinach, chop it up, boil and then blend, and then cook with my spices and cut up pieces of fried panir. With rice or chapatis, it's like heaven on a plate!