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Sag Paneer

September 17, 2012

Sag Paneer Sag Paneer

We have Indian food at least once a week in our house, and I’m telling you, this is a cracking recipe. Not only because it requires little preparation, but also because it’s so good for you. If you don’t like Paneer (Indian cheese) or don’t have an Indian grocery store nearby, this dish is still divine. Try it with basmati rice and oooh, I can’t help myself: a nice bowl of Dal would go nicely with it. Argh, I know, we’re trying to save time, but I just have to slip the idea in. Just cuz. I can honestly say that I too have those days when I just want to curl up on the couch with a cup of tea, turn on the TV, and chill out without a thought of what to make for dinner each night. Don’t we all dream about having our own personal chef (a personal assistant would be nice as well) on our craziest days? When I finish my tea, come back to reality, and shimmy off the couch, I roll up my sleeves and cook simple yet satisfying dishes that save money and time.

Sag Paneer

Soaked Masala
1/2 cup water
1/2 tsp turmeric
1 tsp ground coriander powder
1/2 tsp ground cumin

1/2 cup ghee
8 oz paneer cheese, cubed
1 large onion chopped
1 pound fresh spinach, washed and chopped (frozen also works)
2 tsp garam masala
2 tbs fresh ginger, grated
sea salt to season

1. Combine the soaked masala ingredients and let stand for 10 minutes. Stir into a paste and set aside.
2. Using a wok, heat the ghee over medium heat. Add the paneer cubes and fry until golden. Remove and drain on paper towel. Set aside.
3. In the same wok, add a tablespoon of ghee, and fry the onion and ginger until the ghee rises to the top. Add the soaked masala and simmer until the ghee rise again. Mix in the spinach,salt, cover and simmer for 10 minutes.
4. Mix in the fried paneer and stir well. If needed, add a few drops of water and then the garam masala. Simmer for another 10 minutes to allow the flavors to blend. Serve with cooked Basmati rice.

Serve  4 as a main or 6 sides.

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Category: Sides

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