Sunday, March 17, 2013

Creamy Saag Paneer

If you love Indian food, you will love this classic saag recipe.  Don't let all of the spices scare you away!  It is actually a pretty easy dish to prepare, even for a weeknight dinner. Serve the saag without the panner and milk for a vegan dish (try replacing the panner with tofu).

Sauté together on medium heat:

2 TBS oil
1 medium onion minced
1 TBS of minced ginger
2 tsp minced garlic
1/2 tsp red pepper flakes

Cook until caramelized, about 10 minutes.

Mix in:
2 tsp coriander
1 tsp cumin
1/4 tsp cinnamon

Step #2:
3 cups packed of chopped spinach
1/2 cup water
1/2 cup milk (Optional)
1/2 TBS Flour

Mix in 1/2 of the spinach and all of the water into the spice mixture. Blend this together with the milk and flour.  Add the other half of the spinach and Simmer on low heat.

To add the panner or tofu (Optional)

In a small dish mix together:
1 1/2 TBS oil
1 tsp turmeric
1/2 tsp cayenne pepper

Place half of the mixture into a cold skillet. Then add:

12 oz cubed paneer cheese

Pour the other half of the oil mixture on top of the cheese. Fry the cheese on medium-high heat. Be sure to cook both sides of the cheese.

Add the cheese and oil mixture to the spinach mixture.

Continue to cook on medium-low heat, for 5 minutes, when the mixture is hot.

Serve over rice or cauli-rice.

Don't forget the naan!





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