MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Saag Paneer
Categories: Greens, Vegetables, Herbs, Dairy, Cheese
Yield: 4 servings
1 lb Fresh baby spinach
2 tb Ghee
8 oz Paneer; in 1x1/2" pieces
1/2 c Yellow onion; fine chopped
Salt & black pepper
1 tb Fresh ginger; grated,
- peeled
2 ts Garlic; grated
1 Serrano chile; stemmed,
- minced
1/2 ts Ground coriander
1/4 ts Ground cumin
1/2 c Heavy cream
Steamed rice and/or Indian
- flatbread; to serve
In a food processor, working in batches, pulse spinach until minced
but not pureed. Do not pack the spinach too tightly or it won't get
evenly chopped. You should have about 3 packed cups of minced
spinach.
Heat 1 tb ghee over medium in a large nonstick skillet. When it
shimmers, add paneer and cook, turning occasionally, until golden
all over, 5 to 7 minutes. Using tongs or a fish spatula, transfer
cheese to a plate, leaving as much ghee as possible in the skillet.
Reduce heat to medium-low, add the remaining 1 tb ghee and the
onion, and season with salt and pepper. Cook, stirring
occasionally, until softened but not browned, about 5 minutes.
Add ginger, garlic and chile, and cook, stirring occasionally,
until fragrant and well incorporated, 1 minute. Stir in coriander
and cumin until well blended.
Add minced spinach and 1/2 cup water, and increase the heat to
medium. Season with salt and pepper and cook, stirring
occasionally, until spinach is completely soft and most of the
liquid is absorbed, about 8 minutes.
Stir in heavy cream and paneer until well incorporated. Season with
salt and pepper. Transfer to a serving bowl.
Divide rice and/or flatbread among 4 shallow bowls or plates. Pass
the saag paneer to spoon on top.
Recipe by Kay Chun
RECIPE FROM:
https://cooking.nytimes.com
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