Saag Paneer
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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.
Servings: 4 to 6
Ingredients:
| Nutritional Info | |
| Per each of 6 servings: about | - |
| cal | 162 |
| pro | 7 g |
| total fat | 11 g |
| sat. fat | 4 g |
| carb | 11 g |
| fibre | 4 g |
| chol | 20 mg |
| sodium | 688 mg |
| potassium | 715 mg |
| % RDI: | - |
| calcium | 25% |
| iron | 31% |
| vit A | 122% |
| vit C | 30% |
| folate | 77% |
Suggested Recipes
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2 bunches spinach, trimmed
2 tbsp (25 mL) vegetable oil
3/4 tsp (4 mL) cumin seeds
1 onion, finely chopped
1 tbsp (15 mL) butter
3 cloves garlic, minced
2 tsp (10 mL) finely grated or minced gingerroot
1/4 cup (50 mL) finely chopped fresh coriander
2 tsp (10 mL) ground Indian hot pepper (or 1/2 tsp/2 mL cayenne pepper)
3/4 tsp (4 mL) salt
1/2 tsp (2 mL) ground coriander
1/2 tsp (2 mL) turmeric
Pinch cinnamon
3 plum tomatoes, peeled and finely chopped
1/3 cup (75 mL) plain Balkan-style yogurt
2 tsp (10 mL) lemon juice
3/8 tsp (1.5 mL) garam masala
8 oz (250 g) paneer, cubed
Preparation:
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.
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.
Tags:
Vegetables; Cheese/Other Dairy; Vegetarian; Boil/Simmer; Skillet; Main Course;
Source
Canadian Living Magazine: September 2009
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