Week 7 of the Very Veggie Challenge and we are going with spinach this week! So, what to do with spinach that isn’t just sauteing it with a little garlic and olive oil? Saag paneer! Saag paneer is one of my favorite Indian foods and is basically Indian lightly creamed spinach with chunks of cheese. Delicious.

I’m starting to venture in to cooking more Indian food. The way the food is spiced is aggressive and brings so much flavor to the dish, which really appeals to me. Plus, there is a lot of use of things like lentils and different vegetables, which I’m trying to work into my diet. I’ve been using a great book called How to Cook Indian, by Sanjeev Kapoor, which is an enormous book just filled with recipes, techniques and all kinds of goodness. This recipe, which is kind of an amalgam of the palek paneer from the book and different saag paneer recipes from the web, is rich, without being too heavy, and spiced without being overwhelming. Thumbs up. So, all in all, I’m enjoying learning about Indian food and am pretty psyched about my Saag Paneer.

 

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Ingredients:

2 bags of Spinach
1 med Onion, chopped
6 cloves Garlic, minced
1 Tbsp Garam Masala
2 dashes Cayenne Pepper (more if you like spicier food)
4 Tbsp butter
1 1/2 Tbsp lemon juice
1 block paneer (indian cheese), chopped
approx 1/3 C Cream
salt, to taste

 

 

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Bring a large pot of salted water to a boil and cook the spinach for about 1 minute, or until leaves are soft and bright green. Keep a close watch on the spinach so it doesn’t go so far as to wilt. Remove the spinach to an ice water bath, so as to stop the cooking process.
Transfer the spinach to a food processor and blitz a few times until you have a rough, thick paste.

 

 

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Meanwhile, melt the butter in a large pot (I just rinse out the spinach-water pot and use that). Add the onions and saute gently for about 10 minutes. If the onions are cooking to quickly, turn down the heat a little.

Once the onions are soft and translucent, add the garlic, garam masala, cayenne and a sprinkle of salt. Cook the garlic and spices for another few minutes before stirring in the spinach and lemon juice.

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Turn down the heat and stir in the cream and paneer. Taste and adjudge the seasonings to your liking. Remove from the heat and dig in.

 

 

 

Saag Paneer
 
Recipe By:
Ingredients
  • 2 bags of Spinach
  • 1 med Onion, chopped
  • 6 cloves Garlic, minced
  • 1 Tbsp Garam Masala
  • 2 dashes Cayenne Pepper
  • 4 Tbsp butter
  • 1½ Tbsp lemon juice
  • 1 block paneer (indian cheese), chopped
  • approx ⅓ C Cream
  • salt, to taste
Instructions
  1. Bring a large pot of salted water to a boil and cook the spinach for about 1 minute, or until leaves are soft and bright green. Keep a close watch on the spinach so it doesn't go so far as to wilt. Remove the spinach to an ice water bath, so as to stop the cooking process.
  2. Meanwhile, melt the butter in a large pot (you can just rinse out the spinach-water pot and use that). Add the onions and saute gently for about 10 minutes. If the onions are cooking to quickly, turn down the heat a little.
  3. While the onions are cooking, transfer the spinach to a food processor and blitz a few times until you have a rough, thick paste.
  4. Once the onions are soft and translucent, add the garlic, garam masala, cayenne and a sprinkle of salt. Cook the garlic and spices for another few minutes before stirring in the spinach and lemon juice.
  5. Turn down the heat and stir in the cream and paneer. Taste and adjudge the seasonings to your liking. Remove from the heat and dig in.