Title: Saag Paneer
Categories: Main dish, Vegetables, Indian
Yield: 4 servings
1 Bunch spinach, leaves only
250 g Ricotta cheese, cubed
Oil for frying
2 ts Dried fenugreek leaves
1 l Onion, finely sliced
2 ts Finely chopped garlic
1 ts Finely chopped fresh ginger
2 ts Ground cummin
1/2 ts Ground turmeric
1 md Tomato, chopped
1 ts Salt
Juice of half a lemon
Boil spinach in cup (8 fl oz) water for 5 minutes, drain, chop and set
aside. Fry cheese to a golden brown and set aside.
Heat 3 tablespoons oil in a saucepan, stir in fenugreek leaves then onion
and fry till soft and golden. Stir in garlic, ginger, cummin, turmeric,
tomato, salt and lemon juice. Cook till oil comes to the surface and the
mixture smells fragrant.
Mix in the spinach and cook for further 5 minutes. Gently stir in the
cheese cubs, heat through and serve with rice and accompaniments.
