saag paneer что это
Индийский сыр панир (Saag Paneer)
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Рецепт приготовления:
Чтобы приготовить Индийский сыр панир (Saag Paneer) необходимо.
Дуршлаг застелить двойным слоем влажной марли и установить в раковину.
В кастрюле вскипятить молоко, периодически перемешивая. Снять с огня, влить йогурт, лимонный сок и 2 ч. л. соли. Аккуратно перемешивать, пока смесь не разделится на большие створоженные кусочки и сыворотку. Это произойдет примерно через 1-2 минуты.
Перелить содержимое кастрюли в дуршлаг, застеленный марлей. Соединить концы марли, закрутить, чтобы отжать всю лишнюю сыворотку. Связать концы марли вокруг ручки деревянной ложки и положить ложку на дуршлаг, чтобы узелок с творогом был в подвешенном состоянии. Оставить сцеживаться на 10-15 минут.
Спустя указанное время развязать узелок и снова закрутить марлю, выжимая сыворотку. Положить узелок на бок на плоскую тарелку, прикрыть другой тарелкой и сверху установите небольшой груз. Поставить в холодильник, пока сыр не станет твердым. Примерно через час, развернуть марлю и достать готовый панир. Хранить в холодильник в герметичном контейнере до 2 дней.
Saag Paneer
Смотреть что такое «Saag Paneer» в других словарях:
Saag — For footballer, see Kaimar Saag. Saag Sarsoon Ka Saag Cooked with makkhan in Pakistan Saag … Wikipedia
Saag — Le saag paneer est le saag le plus communément préparé. Le saag est un plat pendjabi à base d épinards et de feuilles de moutarde noire que l on mange au Pakistan ou en Inde. Il peut être aussi préparé avec d autres types de feuilles, d épices… … Wikipédia en Français
Punjabi dhabha — literally means a restaurant owned by a Punjabi from the Punjab in either India or Pakistan. These are highway (Road) side restaurants or cafes on all highways and outskirts of cities/towns/villages, initially started by the most enterprising… … Wikipedia
saagwala — noun An Indian curry made with spinach and lamb or mutton. If you emulated Popeye as a child and ate your spinach, you will join us in appreciating the saag paneer and lamb saagwala … Wiktionary
My Drunk Kitchen — is a cooking show and satire series of short videos created and posted on YouTube by Hannah Harto Hart.[1][2] The series features Hart, a 24 year old San Francisco transplant living in New York City, typically attempting to cook or bake various… … Wikipedia
Indian cuisine — This article is part of the series … Wikipedia
Dal — For other uses, see Dal (disambiguation). Lentils are a staple ingredient in Indian cuisine … Wikipedia
Naan — For the kibbutz, see Na an. For the Indian film, see Naan (film). Naan Naan with seasoning Origin Place of origin Originally from Persia … Wikipedia
Roti — For the Indonesian island, see Rote Island. For the cooking method, see Rotisserie. For other uses, see Roti (disambiguation). Roti Indian flat roti, also known as chapati Origin … Wikipedia
Tandoori chicken — Chicken tandoori in Mumbai, India Origin Place of origin India Region or state Delhi … Wikipedia
Saag paneer что это
Поскольку Индия в значительной степени вегетарианская, она разработала аппетитные методы замены мяса, и панир является одной из таких прекрасных замен.
Он имеет великолепную губчатую текстуру, многослойную глубину и мягкий вкус, который идеально сочетается с большинством овощей, чечевицы и зерновой муки.
Журнал Food and Travel Magazine говорит о шпинате следующее;
Впервые мы услышали о шпинате в Британии, когда повара Ричарда Второго написали простой рецепт шпината в самой ранней кулинарной книге Англии.
Где бы он ни появился, все, казалось, влюблялись в его стойкий минеральный вкус и универсальность. В Индии и Персии его острый вкус приветствовали как идеальную основу для интенсивно приправленной кухни.
Нет ничего более типичного пенджабского, чем сааг; это сытная еда, богатая ароматом и питательными веществами, очень похожая на землю и людей, которым она принадлежит.
Сааг и палак (с момента прибытия на субконтинент) были едой для сельских жителей, и крепкий самодельный панир сааг или палак панир союз соответствовал трудолюбивому образу жизни деревенских жителей, которые кропотливо обрабатывали сельскохозяйственные угодья плодородной провинции.
Они почти всегда пропагандировали потребление топленого масла дези (топленого масла), дези махан (масла), ласси (йогуртового напитка), дези панир (творога) и чаач (пахты), и с тех пор эта практика распространилась и в городском Пенджабе. Это может быть тяжелая кухня, но ее органические качества питательны, как никакая другая.
Когда мне пришло время приготовить палак панир, я обратился к своей дорогой подруге Анджали из-за границы за ее рецептом. Вот он, из моей кухни в вашу.
Ингредиенты
3 ½ пучка шпината (бланшированные в небольшом количестве воды и протертые в кухонном комбайне)
От 3 до 4 ст. масло
2 мелко нарезанные луковицы среднего размера
От 3 до 4 зеленых чили, разрезанных по длине
1 ч. Л. свежий имбирь и чеснок
Красный перец чили по вкусу
1 ч. Л. порошок кориандра
275 грамм. панир (нарезанный мелкими кубиками и обжаренный)
2 помидора (мелко нарезанные)
1 ч. Л. порошок гарам масала
1 ст. малай (сливки), или по вкусу
Обжарьте лук до мягкости (несколько минут), добавив тмин, зеленый перец чили, имбирный чеснок. Продолжайте помешивать, добавляя красный перец чли и порошок кориандра. Далее добавляем нарезанные помидоры, перемешиваем на сильном огне до размягчения, добавляя пюре из шпината и варим 10-15 минут. Добавьте обжаренный панир, гарам масала и малаи, готовьте несколько минут до готовности. Подавать с чапати или рисом.
Saag paneer
An Indian dish with plenty of flavour, saag paneer is a well-loved vegetarian side dish. It’s rich in calcium and folate from the spinach and is gluten-free, too
Vegetarian
| Nutrient | Unit |
|---|---|
| kcal | 326 |
| fat | 24 g |
| saturates | 15 g |
| carbs | 4 g |
| sugars | 3 g |
| fibre | 2 g |
| protein | 22 g |
| salt | 0.2 g |
Ingredients
Method
Melt the ghee, whisk in with the turmeric and chilli powder, then add the cubed paneer and toss well. Set aside. If using frozen spinach, microwave for 3-5 mins, then place in a sieve and squeeze out most of the water. If using fresh spinach, place in a colander, pour over boiling water, drain and cool, then put in a tea towel and squeeze out most of the water. Roughly chop.
Blitz the onion with the garlic, ginger and green chilli. Cook the paneer in a large non-stick frying pan over medium heat for around 8 mins, tossing the pan so they become golden all over. Remove and set aside on a plate, leaving spices behind in the pan. Tip the onion mix into the pan, add a pinch of salt and turn the heat down. Fry until caramel coloured, around 10 mins, adding a splash of water if it looks a little dry. Add the garam masala, stir to coat the onion mix, fry for 2 mins.
Add the spinach and cook for a further 2-3 mins, adding 100ml water to release all the flavours from the bottom of the pan. Add the paneer and cook for 2-3 mins to heat through. Spoon into bowls and squeeze over a little lemon juice, to serve.
Saag Paneer Is the Luscious Indian Comfort Food You Need
Essentially creamed spinach with cheese, this hearty Punjabi dish never fails to satisfy
By Cathy Erway | Published Jan 14, 2020 3:34 PM
It’s pretty much creamed spinach, says Simran Sethi, journalist and author of Bread, Wine, Chocolate, of saag paneer. The dish originated in Punjab, a state in northern India, which, as one of the most fertile regions on Earth, has a large agricultural sector. Leafy greens (saag) are smothered with butter or ghee, and chunks of fresh cheese (paneer), as hearty yet humble fare.
“It’s essentially farmers’ food,” says Sethi. “For the love of god, don’t turn this into a curry.”
Regardless of its modest roots, saag paneer in all its creamy simplicity is a beloved dish in home kitchens as well as at Indian restaurants across the diaspora. However, there have been notable variations: the type of greens commonly used in North India for this dish are mustard greens, not spinach. This is called sarson ka saag in Hindi; versions of the dish made exclusively with spinach (palak) could be called palak paneer. According to Nik Sharma, author of Season and founder of the blog A Brown Table, mustard greens have a very different flavor and texture than spinach.
“Punjab is known for celebrating mustard greens quite a bit in their cooking,” says Sharma, whose father hails from northern India and taught his mom to make the popular regional dish. “Most of the wasabi-ness of the mustard greens goes away after cooking, but it’s just very different.”
He recommends using a more bitter-tasting green for saag paneer, such as arugula or kale, and he has enjoyed using dandelion greens for it before.
Chitra Agrawal, author of Vibrant India, thinks that spinach was probably widely adopted by Indian restaurants in the U.S. for saag paneer simply because of its greater availability, as well as familiarity with diners. Whereas in northern India, mustard greens are readily available: “In the North, you will see mustard fields lined with yellow flowers, quite beautiful,” says Agrawal, recalling a drive from Delhi to Jaipur. Her father is also from northern India, and Agrawal has made palak paneer from frozen spinach on her blog, The ABCD’s of Cooking.
Aside from the greens, saag paneer is all about cheese—fresh Indian cheese, paneer. This is, to many cooks and eaters, the main attraction of the dish, the spoonful of sugar to get the medicine of leafy greens down. Those looking for an explosion of sharp cheesiness or a melty ooze, be warned: The cheese here certainly adds richness but most of all, a fun textural contrast, as the paneer stays firm, in solid chunks amidst the soft folds of leafy greens.
Paneer is sometimes referred to as “Indian cottage cheese,” because of its fresh, unaged state, but that can be misleading. Rather than runny or loose, paneer is great for browning on a pan or grilling, like the Greek halloumi (an apt substitute if you can’t find store-bought paneer, according to Sharma). Some cooks have recommended feta as a substitute, but that’s if you want a much saltier cheese than paneer—and one that will melt, rather than retain its shape, in the leafy greens.
Or, you can always make your own fresh paneer using this recipe. It may have a softer texture than store-bought paneer, but you can be assured of its freshness when homemade. If DIY paneer sounds like too much of a project, rest assured that the dish works just as well using store-bought cheese. There is also no shame in using frozen spinach instead of fresh. This was, after all, originally a humble dish for farmers. Make it the way it works best for you.
Cook Your Milk
Paneer starts with milk—get whole milk for the creamiest flavor, preferably from grass-fed cows. Once it almost comes to a boil (watch and stir often to prevent it from scorching), add lemon juice and stir until you see large curds forming. If you’ve ever made fresh ricotta or mozzarella, it’s the same process up until here!
Say Cheesecloth!
Pour your curdled milk into a pot lined with a double-layer of cheesecloth and gently squeeze out the liquid.
Now, you’ll want to tie the corners of the cheesecloth to make a sack of the curds, and tie the loose ends of the cloth to a wooden spoon. Suspend the spoon over a deep pot or bowl so that the cheese can drain, about 1½ hours. Then, transfer your cheesecloth-wrapped curd bundle to a plate, loosen the bundle, and place a heavy pot on top of the cheesecloth for 30 minutes to compress the cheese.
Sear Your Cheese
Congratulations, you’ve made paneer! Now let’s get it nice and crispy. Cut your flattened wheel of cheese into ½- to 1-inch cubes. Heat your ghee on a heavy-bottomed pan, such as a cast-iron skillet. Working in batches to fit all the paneer pieces with enough space to move around, brown each side.
Heat Your Greens
Delicate spinach leaves require little help to cook down into a creamy bliss. Beforehand, purée some garlic, fresh ginger, and chiles along with ¼ cup water in a blender or food processor. This will give your dish a silky-smooth texture and appearance. Then, add the ginger-garlic paste to the same skillet that you cooked the paneer in, along with some more ghee. Add the spinach and cook until very soft, about 15 minutes. (If using a tougher green such as mustard greens or kale, you may want to return this to the blender and pulse a few times at this point, for a smoother consistency.)
Envelop with Richness, and Spice
Add cream, garam masala, cayenne pepper, and salt to taste. Now, return the paneer to the skillet along with the greens and cook on low heat, covered, for about 15 minutes.
This will meld all the flavors and allow the liquids to thicken. It should still result in a very soupy, saucy mess that’s perfect to soak up with flatbread or rice. Saag paneer makes a great vegetable side dish as part of a multi-course meal. Or it can be your simple meal on its own—can’t lose either way.