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 Ingredients 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
1 Cup Whole Milk Yogurt Preparation
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.