I've never tried making saag paneer at home before, and am wondering about the paneer component.
Does anyone have a quick paneer recipe for making saag paneer, or any advice on the use of cottage cheese as a substitute? For lack of a better idea, or a recipe for paneer in any of my indian cookbooks (???), I've got some cottage cheese draining under a weight in a yogurt strainer, but I've got whole milk in the fridge, as well as various curdling agents, from vinegars to fresh lemons and limes. If the consensus is that I should make some from scratch, rather than doctor the cottage cheese, I'm game to give it a try.
Thanks for your help.