Thursday, July 14, 2011

Jen Beatty's Saag Paneer

Thanks, Jen, for this recipe. It was yummy!

Saag Paneer
My favorite Indian dish! If you can't find paneer, you can use extra firm tofu (drained, pressed and cut into cubes). Serves 4
1½ Pounds Fresh Spinach

1 Pound Paneer, Cubed
3 Tablespoons Olive Oil
6 Tablespoons Butter
1 Onion, Peeled & Chopped
4 Garlic Cloves, Peeled & Chopped
1 Inch Fresh Ginger, Peeled & Grated
1 Teaspoon Ground Cumin
½ Teaspoon Cayenne Pepper
½ Teaspoon Garam Masala
1 Teaspoon Salt
Pinch Tumeric
1 Cup Whole Milk Yogurt

Cook and drain spinach. If using fresh, chop.

Heat oil in a large non-stick skillet. Fry the paneer in batches, turning over once or twice, until they are golden brown. Drain on paper towels.
Melt the butter and 1 tablespoon of olive oil over medium heat and cook the onion until just beginning to brown. Add garlic and cook for 2 minutes. Add the ginger and spices and stir well. Heat for a few minutes.
Transfer contents of skillet into food processor or blender. Add the yogurt and process until smooth. (Can be made a day ahead at this point.)
Transfer the spinach mixture back to the skillet. Add paneer and simmer, covered for 10 minutes or until hot. Serve hot with rice.