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"A gourmet who thinks of calories is like a tart who looks at her watch." - James Beard


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Monday, April 8, 2013

Saag Paneer


I don't cook vegetarian dishes too often but this is a great one.  Rich Indian flavours served over basmati rice.  

Here's what you need:




2 tbsp vegetable oil
1 tbsp butter

1 onion
3 cloves garlic
2 tsp finely grated ginger

2-3 small hot red chilies or 1/2 tsp cayenne pepper
3/4 tsp salt
1/2 tsp ground coriander
1/2 tsp turmeric
1 pinch cinnamon
1/2 tsp garam masala
1 can diced tomatoes
1/3 cup plain yogurt
2 tsp lemon juice
8 oz paneer
5 oz spinach
1/4 cup chopped cilantro



Paneer can generally be found in Asian grocery stores but it's also often available in large supermarkets.  It is a fresh, solid, unaged cheese.  It doesn't have much flavour on its own but is great in this dish with a rich, spicy sauce.  


Dice the onion.  Finely chop the garlic, ginger and chilies in a little food processor.  


Melt the butter in a little oil in a large pan.  


Add the onions to the pan and cook for a few minutes until softened.  


Add the garlic and chilies and cook for about a minute more, then add the spices - coriander  turmeric, cinnamon, garam masala and salt.  Cook for 30 seconds until spices are fragrant.  


Add the tomatoes and cook another 3 minutes.  


Add the spinach and stir until wilted.  


Stir in the yogurt  and lemon juice and bring to a simmer. 


Dice the paneer.


Add the paneer to the sauce.


Cook until heated through.


I served this over some basmati rice.  


With some roasted cauliflower and naan on the side.  Tasty and pretty healthy too!  

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