Originally posted August 08, 2012

saag paneer (spinach and cheese)

This seem like pretty unconventional saag paneer, but I wanted to make the dish with a ton of fresh spinach. I've simplified it a bit from the original in case you want to check out something a little more complex. It's still not perfect. Next time I plan to blanch the spinach first and squeeze out the water. Then chop it really fine.

If you're looking to make your own paneer, here's a recipe:
http://www.cookooree.com/u/joanie/recipes/paneer-indian-cheese

Ingredients

1 lb fresh spinach, washed & trimmed
2 tbsp ghee or butter
8 oz paneer cheese, cut into cubes
1 onion, finely chopped
3 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tsp ground cumin
1 tsp ground coriander
1/4 tsp kosher salt
1/2 cup plain yogurt
fresh lemon to finish

4 servings

Directions

Chop the spinach pretty fine. Set aside.

Heat the ghee or butter in a large, deep pan over medium heat. Add the paneer. Cook until lightly toasted. Remove cheese with a slotted spoon and set aside.

Add the onion to the pan. Once translucent, add the garlic, ginger, spices, and salt. Once fragrant, add the spinach in batches, stirring as you go until wilted.

Stir in the yogurt. Gently fold in the paneer. Bring to a gentle simmer. Cook a few minutes.

Transfer to a serving dish. Finish with a squeeze of fresh lemon.

30 minutes