Dr Andy Bob
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Saag Paneer

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
Picture
  • 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
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