Saag Paneer
I couldn't find one saag paneer recipe that resembled another. I went for a rather simple, almost comfort-food version, but you can jack the spices way up if you'd like.
- serves 4 -
Ingredients
4 teaspoons butter, divided
4 teaspoons grapeseed or other neutral oil, divided
1 pound frozen paneer
1 medium onion, chopped
3 cloves garlic, chopped
1/2" piece ginger, peeled and chopped
1-3 small green chiles, seeded and chopped
1 1/2 teaspoon to 1 tablespoon mild, medium, or hot curry powder
1 teaspoon cumin
2 10-ounce packages spinach, thawed and squeezed dry
1 1/2 cups plain yogurt, as needed
Salt, to taste
1/2 cup chopped cilantro, optional
Procedure
1. Heat 1 teaspoon each butter and oil over medium heat in a large nonstick pan. Add paneer, frying until each square in browned on two or more sides, 12 to 15 minutes. Turn the paneer and shake pan occasionally. Remove from pan, set aside.
2. Wipe out pan. Heat remaining butter and oil. Add onion, ginger, garlic, and chiles. Fry over medium heat until onions are soft but not browned, about 5 minutes.
3. Add curry and cumin, stirring until fragrant, about 1 minute.
4. Add spinach to pan, stirring until well blended. Transfer spinach mixture to food processor or blender and add enough yogurt to render the mixture creamy. If you prefer a coarser mixture, reserve 1/3 of the spinach before processing.
5. Return to pan, adding reserved unmixed spinach, if using. Add warm water, if needed, to thin.
6. Stir in paneer, heating gently until paneer softens somewhat.
7. Serve over Indian bread or white rice or even couscous (the last not authentic but quite good).
8. Top with cilantro, if desired.
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2 Comments:
I love paneer, and I love me some saag.
I should try to make this...should...
Robyn Lee at 3:56PM on 01/08/09
This will be "comfort food" if you find actual North Indian food strange and threatening.
If you cook your onions until "soft but not browned" your food will never taste Indian, ever. You need that nearly-burnt, dark-brown quality to add the right flavor. You should probably triple or quadruple the amount of onions/ginger/garlic here.
Also, try adding a handful of fenugreek (methi) leaves, which does a good job of pushing the dish from "tastes like spinach" to "tastes Indian."
One more thing: saag dishes should be cooked well, until the leaves fall apart. You shouldn't need to blend them at all- cook the onions until they're dark brown and then cook the (already cooked, thawed) spinach at least 30 minutes.
Luther at 5:13PM on 01/08/09