This recipe makes 6 servings
|Per each of 6 servings: about||-|
|total fat||11 g|
|sat. fat||4 g|
- Portion size: 4 to 6
Saag paneer literally means “spinach cheese.” This classic northern Indian dish has become so popular that it's sold here in the frozen food section, but, as always, homemade is best. You can use other fresh cheeses if paneer is unavailable; Mexican- or Spanish-style fresh cheese is especially good.
- 2 bunches 2bunchesspinach, trimmed
- 2 tbsp 2tbspvegetable oil
- 3/4 tsp 3/4tspcumin seeds
- 1 1oniononions, finely chopped
- 1 tbsp 1tbspbutter
- 3 3cloves garlic, minced
- 2 tsp 2tspfinely grated gingerroot, or minced
- 1/4 cup 1/4cupfinely chopped fresh coriander
- 2 tsp 2tspground indian hot pepper, or 1/2 tsp/2 ml cayenne pepper
- 3/4 tsp 3/4tspsalt
- 1/2 tsp 1/2tspground coriander
- 1/2 tsp 1/2tspturmeric
- 1 pinch 1pinchcinnamon
- 3 3plum tomatoplum tomatoes, peeled and finely chopped
- 1/3 cup 1/3cupplain Balkan-style yogurt
- 2 tsp 2tsplemon juice
- 3/8 tsp 3/8tspgaram masala
- 8 oz 8ozpaneer, cubed
In large pot of boiling salted water, blanch spinach just until wilted; drain, chill under cold water and drain again. In food processor, purée spinach with 1/4 cup (50 mL) water; set aside.
In large deep skillet, heat oil over medium-high heat; cook cumin seeds until slightly darkened, about 10 seconds. Add onion and butter; cook until onion is golden, about 8 minutes.
Reduce heat to medium; stir in garlic and ginger and cook for 1 minute. Stir in fresh coriander, hot pepper, salt, ground coriander, turmeric and cinnamon; cook, stirring, until very fragrant, about 30 seconds. Add tomatoes and cook, stirring, until tomatoes break down, about 3 minutes.
Stir in puréed spinach; cover and cook, stirring occasionally and adding 1 to 2 tbsp (15 to 25 mL) water if mixture is no longer saucy, until steaming hot, about 3 minutes.
Stir in yogurt, lemon juice and garam masala; bring to simmer. Reduce heat to low; add paneer. Cover and cook until heated through, about 2 minutes.
Source : Canadian Living Magazine: September 2009