Saag Paneer
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1.5 lbs
1 1 t 1 t 1 t ½ t ¼ t ¾ t ½ t 3 cloves 1 T 1 small 1 can ½ cup ½ cup 1 cup 8 oz ½ cup |
bagged or boxed fresh spinach (baby or adult)
onion, chipped fine cumin seeds ground coriander paprika ground cardamom ground cinnamon salt pepper garlic, minced ginger, minced jalapeno, seeded and minced (optional) diced tomatoes, partially drained cashews, roasted or not water buttermilk Paneer, cubed chopped cilantro |
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- Microwave the spinach in two batches for 2 to 3 minutes each.
- Chop enough of the wilted spinach to make ⅔ to 1 cup and set aside for later.
- Put the remaining wilted spinach in blender.
- Saute onion in 3T butter or ghee until soft and lightly brown (5 minutes).
- Add 2nd set and saute another 2 to 3 minutes
- Add tomatoes and cook until pan drys out and the tomatoes begin to brown (3 to 5 minutes)
- Remove from heat
- Transfer half the onion mixture to the blender with the greens. Add the water and half the cashews and process until smooth.
- Return puree to pan, stir in reserved chopped spinach and buttermilk, and simmer covered to blend flavors (5 minutes).
- Fold in cheese and let sit off heat for a few minutes to heat through.
- Top with remaining cashews (chopped) and cilantro and serve.
- Notes: paneer is an unaged cheese that in theory is very easy to make at home if you have cheese cloth. But I've tried it a few times and what I get is more like cottage cheese than a medium firm cheese that I can cube up. So now I buy it. In Tucson I can get it at Sprouts oir at a local Indian Market. More general asian markets may also carry it. If you can't find it and don't want to make it, I think you could use mozzarella.
- Yield: 6 as a main dish with rice
- Source: Modified from Cook's Illustrated
Category: Indian Modified 1/24/21
