APRIL 2017: Saag Paneer

photoed by A. Rajan

Saag Paneer (Cheesy-licious goodness galore!)

This is a treat that one of my Canadian friend enjoys. So on her visit to Edmonton, I decided to treat her with this.

Items required:

• some water
• A bunch or two of fresh spinach
• some oil
• 1/2 teaspoon of cumin seeds
• 1/2 inch ginger, julienned
• one clove of garlic
• A small shallot (or onion)
• 1 green chilli, optional
• salt to taste
• garam masala
• 1 teaspoon of coriander powder 
• 1 tablespoon of fresh cream
• 100-200 grams of Paneer, cubed
• a little kasoori methi (dried fenugreek leaves)
• some paneer, grated (for garnish)
• a little butter (for garnish)
• julienned ginger (for garnish)
• whipping cream, optional

First boil some water 

and throw in washed spinach leaves into it. 

Remove the leaves from the water in two minutes 

and let them cool. 

Once cool blend it, just 2 three pulses is good 

(so that it doesn't become a smoothie consistency).

In a pan, take some oil. 

Once the oil is hot, add cumin seeds, 

and once they start crackling, add chopped ginger and garlic. 

Sauté a little and add chopped onion into this, 

sauté till translucent and golden at the edges. 

You can throw in chopped green chilli (or skip it).

Add spinach purée into the pan 

and add salt, garam masala and coriander powder into the mix. 

Once it starts boiling, add cubed paneer 

and lightly sauté the mixture. 

Add a little Kasoori methi for flavour about two pinches. 

You can add whipping cream for added creamy taste. 

Garnish with grated paneer, a little butter, and julienned ginger.

Eat with Naan or Rice.

--A.R.

(Plus sugar and spice

And everything nice.) 

--heehee from D.L.