AUTHENTIC SAAG PANEER
Saag paneer is a classic Indian dish of cooked spinach studded with cubes of fried paneer cheese. Thickened with cream or coconut milk, it's a hearty and filling vegetarian meal.
Provided by Allrecipes
Categories World Cuisine Recipes Asian Indian
Time 1h
Yield 4
Number Of Ingredients 15
Steps:
- Bring a large saucepan of water to a boil. Cook spinach and fenugreek in the boiling water until wilted, about 3 minutes. Drain well and transfer to a food processor. Puree until finely chopped, about 5 pulses.
- Heat 1 tablespoon canola oil in a large skillet over medium heat. Fry paneer cubes, stirring constantly, until browned on all sides, about 5 minutes. Set aside.
- Heat 2 tablespoons canola oil in the skillet and fry the cumin seeds until lightly toasted and aromatic, about 3 minutes. Add onion; cook and stir until onion begins to soften, 4 to 5 minutes. Stir in ginger, garlic, tomato, garam masala, turmeric, and cayenne pepper; cook and stir until tomatoes break down and onions are translucent, about 10 minutes.
- Stir in spinach and fenugreek, cream, paneer cubes, and salt to taste. Cover and cook for 15 minutes, stirring occasionally.
Nutrition Facts : Calories 299 calories, Carbohydrate 18 g, Cholesterol 29 mg, Fat 19.9 g, Fiber 5.2 g, Protein 17.1 g, SaturatedFat 6 g, Sodium 479.9 mg, Sugar 2.9 g
SAAG PANEER
An Indian dish with plenty of flavour, saag paneer is a well-loved vegetarian side dish. It's rich in calcium and folate from the spinach and is gluten-free, too
Provided by Elena Silcock
Categories Lunch, Side dish
Time 30m
Number Of Ingredients 11
Steps:
- Melt the ghee, whisk in with the turmeric and chilli powder, then add the cubed paneer and toss well. Set aside. If using frozen spinach, microwave for 3-5 mins, then place in a sieve and squeeze out most of the water. If using fresh spinach, place in a colander, pour over boiling water, drain and cool, then put in a tea towel and squeeze out most of the water. Roughly chop.
- Blitz the onion with the garlic, ginger and green chilli. Cook the paneer in a large non-stick frying pan over medium heat for around 8 mins, tossing the pan so they become golden all over. Remove and set aside on a plate, leaving spices behind in the pan. Tip the onion mix into the pan, add a pinch of salt and turn the heat down. Fry until caramel coloured, around 10 mins, adding a splash of water if it looks a little dry. Add the garam masala, stir to coat the onion mix, fry for 2 mins.
- Add the spinach and cook for a further 2-3 mins, adding 100ml water to release all the flavours from the bottom of the pan. Add the paneer and cook for 2-3 mins to heat through. Spoon into bowls and squeeze over a little lemon juice, to serve.
Nutrition Facts : Calories 326 calories, Fat 24 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 22 grams protein, Sodium 0.2 milligram of sodium
SAAG PANEER
Saag refers to an Indian vegetable dish in which spinach or other dark greens are stewed with ginger, garlic, fresh chiles and spices until meltingly soft. As the name suggests, saag paneer includes paneer, a mild Indian cheese that is firm enough to cook without melting. The heat of the serrano chiles balances the creamy richness, but for a milder dish, remove the seeds before mincing the chiles. The fresh greens are finely chopped before cooking, to help them break down faster into a silky gravy. Thawed chopped frozen spinach can be used to save time, but make sure to drain well and squeeze out the excess liquid first. Finish the dish with a little heavy cream (or plain yogurt) to lend body and richness.
Provided by Kay Chun
Categories dinner, one pot, vegetables, main course
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a food processor, working in batches, pulse spinach until minced but not puréed. Do not pack the spinach too tightly or it won't get evenly chopped. You should have about 3 packed cups of minced spinach.
- Heat 1 tablespoon ghee over medium in a large nonstick skillet. When it shimmers, add paneer and cook, turning occasionally, until golden all over, 5 to 7 minutes. Using tongs or a fish spatula, transfer cheese to a plate, leaving as much ghee as possible in the skillet.
- Reduce heat to medium-low, add the remaining 1 tablespoon ghee and the onion, and season with salt and pepper. Cook, stirring occasionally, until softened but not browned, about 5 minutes.
- Add ginger, garlic and chile, and cook, stirring occasionally, until fragrant and well incorporated, 1 minute. Stir in coriander and cumin until well blended.
- Add minced spinach and 1/2 cup water, and increase the heat to medium. Season with salt and pepper and cook, stirring occasionally, until spinach is completely soft and most of the liquid is absorbed, about 8 minutes.
- Stir in heavy cream and paneer until well incorporated. Season with salt and pepper. Transfer to a serving bowl.
- Divide rice and flatbread among 4 shallow bowls or plates. Pass the saag paneer to spoon on top.
SAAG PANEER
Provided by Aarti Sequeira
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- In a large bowl, whisk together the turmeric, cayenne, 1 teaspoon salt and 3 tablespoons vegetable oil. Drop in the cubes of paneer and gently toss. Let the cubes marinate while you get the rest of your ingredients together and prepped.
- Thaw the spinach in the microwave in a microwave-safe dish, 5 minutes, then transfer to a clean kitchen towel and squeeze out the excess liquid. Puree in a food processor until smooth. (Alternatively, you can chop it up very finely with your knife.) Set aside.
- Place a large nonstick skillet over medium heat and add the paneer as the pan warms. In a couple of minutes, flip the paneer; each piece should be browned on one side. Fry another minute or so and then remove the paneer from the pan to a plate.
- Add the remaining 1 1/2 tablespoons vegetable oil to the pan. Add the onion, ginger, garlic, chile and a pinch of salt. Now here?s the important part: Sauté the mixture until it?s evenly toffee-colored, which should take about 15 minutes. Don?t skip this step?this is the foundation of the dish! If you feel like the mixture is drying out and burning, add a couple of tablespoons of water.
- Add the coriander, cumin and garam masala. If you haven?t already, sprinkle in a little water to keep the spices from burning. Cook, stirring often, until the raw scent of the spices cooks out and it all smells a bit more melodious, 3 to 5 minutes.
- Add the spinach and stir well, incorporating the spiced onion mixture into the spinach. Stir in a little salt and 1/2 cup water. Cook 5 minutes.
- Turn off the heat. Stir in the yogurt a little at a time to keep it from curdling. Once the yogurt is well mixed into the spinach, add the paneer. Turn the heat back on, cover and cook until everything is warmed through, about 2 minutes.
SAAG PANEER (PANIR) - INDIAN SPINACH AND CHEESE
Make and share this Saag Paneer (Panir) - Indian Spinach and Cheese recipe from Food.com.
Provided by Bunny Erica
Categories Spinach
Time 30m
Yield 3 serving(s)
Number Of Ingredients 12
Steps:
- Fry the onions, garlic, ginger and spices in oil for around 5 minutes.
- Add the chopped tomatoes and continue to cook for another 5 minutes, making sure the heat is down to a simmer.
- Add the spinach and continue to simmer for a further 5 minutes.
- Add the paneer and yogurt and simmer for around 5 minutes.
Nutrition Facts : Calories 103.2, Fat 3.5, SaturatedFat 1.8, Cholesterol 10.6, Sodium 121.2, Carbohydrate 14.1, Fiber 3.5, Sugar 6.7, Protein 6.6
INDIAN SAAG PANEER (LOW FAT CHEESE WITH SPINACH)
I took this from the Betty Crocker cookbook for Indian food and modified it for a lower fat version. This is an amazing recipe! See my cheese recipe for reduced fat paneer (#246295).
Provided by deinemuse
Categories Curries
Time 1h
Yield 3 serving(s)
Number Of Ingredients 11
Steps:
- Use cooking spray and heat garlic and ginger over medium-high heat till golden brown.
- Stir in tomato sauce, coriander, cumin, pepper, masala, salt, and reduce heat to low. Partially cover and summer for 8-9 minutes stirring frequently.
- Stir in spinach. Simmer 8-10 minutes until spinach turns olive green.
- Stir in whipping cream.
- Stir in cheese. Simmer for 3-4 minutes or until cheese is hot and remove from stove.
Nutrition Facts : Calories 46.4, Fat 0.9, SaturatedFat 0.1, Sodium 673.6, Carbohydrate 7.8, Fiber 3.7, Sugar 2.5, Protein 4.3
SPINACH AND FETA COOKED LIKE SAAG PANEER
Steps:
- In a large pan over medium heat, warm ¼ cup of the ghee (or oil). Once the ghee has melted (or the oil begins to shimmer), add the coriander and cardamom and cook, stirring, for about 2 minutes, until the seeds start to brown. Add the onion and cook until it is translucent, 5 to 6 minutes. Stir in the ginger and garlic and cook for 1 minute more. Add the spinach and cook until it is just wilted, 4 to 5 minutes.
- Remove the pan from the heat and add the lime juice, green chile, and salt. Let cool for 5 minutes. Transfer to a blender and blend into a chunky paste. Return the spinach mixture to the same pan and set it over low heat. Stir in ½ cup water, then gently fold in the feta, being careful not to break up the cubes. Cook for 5 to 7 minutes more to soften the feta slightly and allow it to soak up some of the spinach sauce.
- While the feta cooks, in a small pan or butter warmer over medium-high heat, warm the remaining 2 tablespoons ghee (or oil) for 1 minute. Add the cumin seeds. As soon as (emphasis on as soon as-you don't want your cumin to burn!) the cumin seeds start to sputter and brown, about 1 minute max, remove the pan from the heat. Immediately add the asafetida (if using) and red chile powder.
- Pour all of the ghee (or oil) mixture into the spinach and feta once that is done cooking.
- Serve with rice or roti.
INDIAN STYLE SPINACH WITH FRESH CHEESE (SAAG PANEER) - COOK'S IL
This classic dish combines pureed spinach with freshly made cheese in a mildly-spiced creamy sauce. This version includes a little bit of mustard greens for bite. Adapted from Cook's Illustrated Sep/Oct 2012. Note: if you place the colander over a bowl, the whey from the cheese makes very tasty bread. Also note that the serving size reported is incorrect - you are going to lose nearly 3 quarts of whey in the cheese making, so the actual serving size is more like 350gm or 12 oz.
Provided by DrGaellon
Categories Spinach
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- Line a colander with a triple layer of cheesecloth and set in sink. Bring milk to boil in large, heavy-bottomed pot over medium-high heat. Whisk in buttermilk and salt and remove from heat. Let stand 1 minute. Pour through cheesecloth let drain 15 minutes.
- Pull together edges of cheesecloth to form pouch. Twist pouch, extracting as much liquid as possible. Place pouch between two plates and set a heavy pot on the top plate. Let stand at room temperature 45 minutes, or until cheese is firm and set. Drain whey as often as necessary. (Cheese can be wrapped in plastic and refrigerated up to 3 days at this point.) Unwrap and dice cheese into 1/2" pieces.
- Place spinach in large bowl and microwave on high until wilted, about 3 minutes. Let cool until it can be handled.
- Chop enough spinach to make 1/2 cup and set aside. Place remaining spinach in blender container.
- Wilt mustard greens in same bowl in microwave, about 4 minutes. Let it cool until it can be handled.
- Chop enough mustard greens to make 1/2 cup and set aside with chopped spinach. Add remaining mustard greens to blender container.
- Meanwhile, melt butter in large skillet over medium-high heat. Add cumin seeds, coriander, paprika, cardamom, and cinnamon, and cook, stirring often, until fragrant, about 30 seconds. Add onion and 3/4 tsp salt; cook until soft and translucent, about 3 minutes. Add garlic, ginger, and jalapeno, and cook, stirring often, until lightly browned, about 2-3 minutes. Add tomatoes and cook until pan is dry and tomatoes are beginning to brown, 3-4 minutes. Remove from heat and transfer half the mixture to the blender.
- Add half the cashews and all the water to the blender. Process on high until smooth, about 1 minute. Add puree to skillet and return to medium-high heat. Add reserved greens and buttermilk and bring to simmer. Reduce to low, cover, and cook until flavors blend, about 5 minutes. Add salt and pepper to taste. Gently fold in cheese cubes and cook until hot, 1-2 minutes. Serve sprinkled with remaining cashews and cilantro.
SAAG PANEER KEDGEREE
Combine two Indian-inspired classics in this paneer and kedgeree mash-up. It's a quick and easy veggie dinner that delivers two of your 5-a-day
Provided by Esther Clark
Categories Brunch, Dinner, Main course, Supper
Time 20m
Number Of Ingredients 8
Steps:
- Bring a medium pan of water to the boil. Add the eggs and cook for 7 mins, then put them in a bowl of cold water and set aside.
- Meanwhile, drizzle the oil in a large non-stick frying pan or shallow casserole dish. Add the onion and fry over a medium-high heat for 5 mins. Tip in the paneer and fry for 5 mins or until evenly browned and the onion is beginning to caramelise.
- Add the curry powder and fry for 1 min, then add the spinach. Cover with a lid and cook for a few mins to allow the spinach to defrost. Uncover, add the rice, turn up the heat and cook for a few mins more or until everything is piping hot. Season. Peel the eggs, halve and place on top of the rice. Finish with a scattering of chilli, if you like.
Nutrition Facts : Calories 553 calories, Fat 32 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 6 grams sugar, Fiber 8 grams fiber, Protein 32 grams protein, Sodium 0.8 milligram of sodium
SPINACH AND FETA COOKED LIKE SAAG PANEER
Here's a familiar Indian takeout staple--saag paneer--but with the ingenious substitution of large cubes of feta for paneer (a bit of inspiration from our 1998 family trip to Athens and near continuous consumption of Greek salads, which in Greece are just . . . salads). The first time I tasted it, it was like when I discovered you can do the 9 times table with your fingers in third grade, which is to say, I just about lost it. Not only is my mom's spinach gravy infinitely more complex than that of most versions of saag paneer (I have been known to steal sauce swipes out of the pan when my mom isn't looking), but I also love the way the feta gets all soft and pseudo-baked, soaking in all the spices and melting a little into the gravy. And then you hit the pan with the oiled-up cumin and red chile powder, which add a whole other level of richness. I would go as far as to say that I now want all future saag paneer I eat to be made with feta. And I bet you will, too.
Provided by Priya Krishna
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a large pan over medium heat, warm 1/4 cup of the ghee (or oil). Once the ghee has melted (or the oil begins to shimmer), add the coriander and cardamom and cook, stirring, for about 2 minutes, until the seeds start to brown. Add the onion and cook until it is translucent, 5 to 6 minutes. Stir in the ginger and garlic and cook for 1 minute more. Add the spinach and cook until it is just wilted, 4 to 5 minutes.
- Remove the pan from the heat and add the lime juice, green chile, and salt. Let cool for 5 minutes. Transfer to a blender and blend into a chunky paste. Return the spinach mixture to the same pan and set it over low heat. Stir in 1/2 cup water, then gently fold in the feta, being careful not to break up the cubes. Cook for 5 to 7 minutes more to soften the feta slightly and allow it to soak up some of the spinach sauce.
- While the feta cooks, in a small pan or butter warmer over medium-high heat, warm the remaining 2 tablespoons ghee (or oil) for 1 minute. Add the cumin seeds. As soon as (emphasis on as soon as--you don't want your cumin to burn!) the cumin seeds start to sputter and brown, about 1 minute max, remove the pan from the heat. Immediately add the asafetida (if using) and red chile powder.
- Pour all of the ghee (or oil) mixture into the spinach and feta once that is done cooking. Serve with rice or roti.
VEGAN SAAG PANEER
This is a Vegan version of an Indian favourite. Small cubes of Indian "cheese" (tofu) with a spicy green gravy.
Provided by kasturi_kj
Categories Soy/Tofu
Time 30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat half the olive oil in a frying pan. Add cumin seeds, paprika, coriander powder and garlic, saute 1 minute.
- Add drained tofu. Saute until tofu is golden brown, remove from pan and set aside.
- Grind cloves, cardamom and fennel seeds.
- Heat remaining oil and add ground powder and leek, saute until brown.
- Add kale, saute until kale is limp.
- Add salt and blend kale mixture in a food processor with tomato and tomato paste.
- Return to pan and add tofu mixture. Simmer 10 minutes.
Nutrition Facts : Calories 138.1, Fat 6, SaturatedFat 0.8, Sodium 320.1, Carbohydrate 16.5, Fiber 3.8, Sugar 3.5, Protein 8.7
SAAG PANEER
Steps:
- For the Paneer Pour milk, salt and ground cumin into the pot. Bring milk to a simmer. Keep it there for about 5 minutes. Remove simmered milk from the heat, and start to slowly stir in the lemon juice, about a tablespoonful at a time. The milk will begin to curdle. This is "curds and whey". If it doesn't curdle, add a tiny bit of vinegar. Keep stirring until curds are thick, and whey is only slightly cloudy. Put some ice into the pot to cool down the curds and whey to a manageable temperature. Line a colander with a double layer of cheesecloth then strain off the whey, keeping the curds. Wrap them up, and squeeze the cloth to get the whey out. Open up the cloth and look at the curds. Taste, and if it needs a bit more salt, add some. Fold curds up in the cloth, in a square-ish block. Put the block on one cutting board, place the other cutting board on top, then balance the big pot full of cold water on top or use "c" clamps to keep them squeezed together. After you have pressed out the whey. Remove paneer from the cheesecloth and cut into large, bite-sized cubes. For the Saag Start a pot of boiling water to cook your spinach. Drop spinach into boiling water and cook for 1-2 minutes. With a slotted spoon, remove spinach from water and transfer directly to a blender. Pour out as much liquid as you can before blending it to a puree. Preheat a large sauté pan over medium high heat. Add the oil and whole cumin seeds and cook for 30 seconds or until aromatic. Add the garlic, ginger and onions and sauté for 5-10 minutes. Add the chilies and tomatoes and cook for 5 minutes. Now add the ground spices and cook for 5 more minutes. Pour your blended spinach mixture into the sautéing mixture and stir until everything becomes homogenous. Cook this until the oil separates from the Saag. It should look like little droplet on top. Now add your homemade paneer cheese and cook until warmed through. Add heavy cream if desired. Season with salt. Serve with warm Naan bread!
SAAG PANEER
Classic Indian, pretty easy, limited exotic spices needed. Paneer is very easy to make if you can't find it at a store. Can substitute tofu. Apparently a Punjabi dish...
Provided by anne 2
Categories Cheese
Time 50m
Yield 4-5 serving(s)
Number Of Ingredients 13
Steps:
- Bring 1 cup water to boil in a pot big enough to hold the spinach. Add the spinach, chopped pepper, and fenugreek. Cover the pan and cook gently for 25 minutes.
- In a separate pan, heat the oil, add the onions, and fry until they start to brown. Add the ginger and tomatoes, and cook at low heat for 10 minutes, until the mixture thickens a bit. Remove from heat or time this to be done once the spinach is pureed (below).
- When the spinach is done, make it into a coarse puree (people disagree on how pureed it should be, use your own taste). I recommend a stick blender right in the pot you cook it in, or a masher can work as well. The amount of liquid present determines the consistency of your saag. Add the cornmeal, and cook the spinach gently for another 5 minutes.
- Add the tomato mixture to he spinach. Then add the salt, cumin, cinnamon, cayenne, and cook gently for another 3-5 minutes. Add the paneer, and cook for another 5 minutes, covered.
- Serve with rice.
Nutrition Facts : Calories 128.1, Fat 7.8, SaturatedFat 1.1, Sodium 887.8, Carbohydrate 12.2, Fiber 5.4, Sugar 3.1, Protein 6.5
SAAG PANEER
Paneer, a ricotta-like ingredient, is a mainstay of Indian cooking. Chef Saran shows you how to cook the spinach and paneer separately before bringing them together with a flavorful tempering oil.
Provided by Suvir Saran
Categories condiment
Time 1h30m
Yield 6 servings
Number Of Ingredients 18
Steps:
- For the paneer: Preheat oven to 450 degrees F. Spread ricotta cheese in a rimmed baking sheet lined with parchment paper so it's about the thickness of a French fry. Bake for 50 minutes.
- For the saag: In a large pot, bring two inches of water to a boil. Add the spinach, cover, and steam until wilted, about 5 minutes. Drain and place in a food processor, then purée until smooth; set aside. Add 2 tablespoons canola oil to a wok or kadai, then add cumin, chilies, fennel, cloves, cardamom and asafoetida. Turn heat to medium to "bloom" the spices until they are fragrant and jumping, about 5 minutes. Add ginger; stir and continue cooking until aroma is released and its texture is slightly crispy, 1-2 minutes. Add puréed spinach (with 1-2 tablespoons of water, optional, to remove the spinach from the food processor). Add salt and continue mixing; then turn off the heat, cover, and set aside.
- Add the fenugreek and 2 tablespoons canola oil to a small skillet and place over medium heat to roast. Add 1-2 tablespoons water; stir and continue cooking until it sizzles and releases a slightly bitter aroma, 2 minutes. Add to spinach mixture, stir and set aside. Remove the paneer from the oven and cut into 1-inch squares.
- Add 1 tablespoon canola oil to a nonstick skillet; over medium heat, fry the paneer cubes in a single layer until crispy, about 2 minutes. Remove from heat and set aside. For the tempering oil: In the small saucepan, heat the ghee over medium heat; then add cumin, fennel, chilies, and asafoetida and cook until fragrant, about 2 minutes. Add cayenne pepper and 1 teaspoon of water (to keep the cayenne from burning) and set aside.
- Place saag in a serving bowl, then top with paneer cubes, followed by more spinach. Spoon tempering oil over the top before serving.
SLOW COOKER SAAG PANEER
Categories Leafy Green Vegetable Fall Dinner Lunch Potluck Winter Low Cholesterol Healthy Vegan Low Cal Low Fat High Fiber Wheat/Gluten-Free Low Sodium Vegetarian
Number Of Ingredients 15
Steps:
- Chop the onion, garlic, and ginger.
- Cube the paneer (or halloumi/tofu).
- Place all of the ingredients except the paneer (or halloumi/tofu) in a blender or food processor set to "chop", and blend until you achieve the desired texture. If not everything fits, divide the ingredients across multiple batches and then stir the batches together in the slow cooker.
- Place all ingredients into a 2-quart slow cooker. If cooking with tofu, add it to the slow cooker now.
- Set the slow cooker on low for 4 hours.
- If cooking with paneer or halloumi, add it to the slow cooker after the other ingredients have cooked for 3 hours so that the cheese only cooks for 1 hour with the other ingredients.
- Serve with naan, rice, or your preferred carbohydrate.
- Photo of this recipe: https://www.instagram.com/p/BCVk059rI6r/?taken-by=dcrafa
SAAG PANEER
Provided by Food Network Kitchen
Time 2h10m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Make the cheese: Line a colander with a double layer of damp cheesecloth; put in the sink. Bring the milk to a simmer in a wide nonreactive pot over medium heat, stirring occasionally with a wooden spoon. Remove from the heat and stir in the yogurt, lemon juice and 2 teaspoons salt. Continue to stir gently until large curds form and separate from the whey, 1 to 2 minutes. Strain through the cheesecloth-lined colander, discarding the whey. Gather the ends of the cheesecloth and twist to squeeze out any excess whey (run the sides of the bundle under cool water if it's too hot to handle). Tie the ends of the cheesecloth around a wooden spoon handle and lay the spoon over the colander, letting the bundle dangle; let drain, 10 minutes.
- Untie the bundle and twist the cheesecloth again, squeezing out any more whey. Lay the bundle on its side on a plate. Top with another plate and weigh it down with a large can. Refrigerate until a firm cake forms, about 1 hour; unwrap and refrigerate in an airtight container until ready to use, or up to 2 days.
- Fry the cheese: Cut the cheese into 3/4-inch cubes. Toss in the flour until well coated, shaking off any excess. Heat about 1/2 inch vegetable oil in a medium skillet over medium-high heat until shimmering. Carefully add the cheese and fry, turning occasionally, until golden brown, 2 to 4 minutes. Remove with a slotted spoon and drain on paper towels. Season lightly with salt and set aside.
- Make the spinach: Bring a large pot of generously salted water to a boil. Working in batches, cook the spinach until just tender, about 30 seconds. Remove with a slotted spoon and transfer to a bowl of salted ice water. Drain and squeeze dry, then chop and set aside.
- Pulse the ginger, garlic, jalapeno, coriander, cumin, turmeric and 1/2 teaspoon salt in a food processor until finely chopped. Whisk the yogurt, 1/4 cup water and 1 teaspoon salt in a small bowl.
- Heat 2 tablespoons butter and the vegetable oil in a wide pot over medium-high heat. Add the onion and cook, stirring, until deep golden brown, about 10 minutes. Add the ginger mixture and cook, stirring, until toasted, about 5 minutes (add a splash of water if the mixture is sticking). Reduce the heat to medium low; add 1/2 cup water and scrape up any browned bits, then add the cooked spinach and stir until heated through, about 4 minutes. Stir in the yogurt mixture and simmer gently until slightly thickened, about 5 minutes. Add the fried cheese and the remaining 2 tablespoons butter and cook, stirring, until heated through, about 1 minute. Season with salt. Photograph by Anna Williams
SAAG PANEER
Make and share this Saag Paneer recipe from Food.com.
Provided by Silke 2
Categories Greens
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Grind the onion, garlic, and ginger into a fine paste.
- In a medium saucepan, combine the paste, spinach, yogurt, buttermilk, chili powder, and garam masala.
- Simmer at medium heat for 20 to 30 minutes.
- Mash the ingredients with a potato masher.
- Add the half and half. Simmer until the mixture has a creamy consistency, 10 to 15 minutes.
- Add the cheese, simmer 5 minutes. Season with salt.
Nutrition Facts : Calories 194.8, Fat 10.4, SaturatedFat 6.2, Cholesterol 31.5, Sodium 182.9, Carbohydrate 19, Fiber 4.7, Sugar 7.2, Protein 10.2
SAAG PANEER
These are my notes from watching my friend's mother cooking from memory. If it is unclear or awkward, I am going to recreate it and clean up the instructions soon. This recipe will require a visit to an Indian specialty grocer, for mustard leaves, paneer (block of white non-melty cheese), and I recommend buying naan frozen and using a toaster oven to heat before serving - and possibly any spices you can't find at the regular grocery store.
Provided by licked_cupcake
Categories Pakistani
Time 2h
Yield 5 serving(s)
Number Of Ingredients 23
Steps:
- 1) Make onion paste. We made tons - 5 onions sliced, put oil in pot on med/high. Cook, stirring occasionally, for "a long time maybe 10 mins", well past onions are translucent, instead they should be carmelized and turning brown. Add water until it is mushy. Then use a hand blender or a food processor and turn it into a paste.
- 2) Add 1/4 cup oil to the pot. Add onion paste, we added 1 cup which is probably 1 1/2 onions. Add 2 tbsp ginger paste, 1 1/2 tbsp garlic paste. Cook for 5 - 10 mins "The cook time is very forgiving, and is the base of most pakistani food. If you added meat, you would do it now.".
- 3) Turn to low heat. Add 5 dried red peppers, 2 bay leaves, 2 whole cardamoms, 1/4 tsp black pepper, 3 whole cloves, 1/8 tsp tumeric, 1/2 tsp chili powder, 1 1/2 tsp salt, 1 tbsp coriander, 2 tsp cumin.
- 4) Add 1/4 to 1/2 cup water, then add 4 diced roma tomatoes. Heat back up to med-high. Cook 3-5 minutes, mush tomatoes. Add 1/2 cup water. Add 2 tbsp tomato paste. Add 24 oz frozen mustard leaves (2 bags) and 48 oz frozen spinach (2 jumbo bags).
- 5) Boil for half an hour (from frozen state, with lid on). Once it is done, add 2 tsp salt, 1 tbsp butter. Cook some more, maybe 15 mins, to boil off the last water. "Cook until any more would burn the food. Get rid of most the water. Leave some for paneer to absorb.".
- 6) Fry the paneer. Cut 12-16 oz of paneer into cubes, splash bottom of wok with oil. Add 1 tbsp salt. Fry, stirring frequently, until edges are brown & crusty.
- 7) Add fried paneer to the pot. Cover and simmer for approx 20 minutes Let the paneer "absorb the juices".
- 8) Serve with naan (Indian/Pakistani flatbread).
Nutrition Facts : Calories 692.2, Fat 46.1, SaturatedFat 17.8, Cholesterol 64.3, Sodium 4359.8, Carbohydrate 43.5, Fiber 16.7, Sugar 10, Protein 37.1
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