Indian Spinach (saag Panir)
A different and delightful creamed spanich dish that is easy to fix as well as pleasing to the taste. Great serverd with Tandoori Chicken."wow, a great recipe. It tasted fantastic even with lots of substitution: I didn't use half and half - just more yogurt, substituted chickpeas with haricot beans, memental for panir, fresh spinach for frozen. A great way to eat more yogurt and spinach." - ITcooking
Yield: 6 Ready in 20 minutes
favorite of 572 people 421 people want to try
Verified by stevemur
|1 mediumOnion; diced|
|2 clovesGarlic; minced|
|1 tablespoonCurry powder|
|1/2 teaspoonCinnamon; ground|
|1 teaspoonCoriander powder; - ground|
|1/4 teaspoonCayenne pepper; - optional|
|1 cupYogurt; - low fat|
|3/4 cupNon-Fat Half and Half|
|20 ouncesSpinach; - frozen|
|15 ouncesGarbanzo beans; drained and rinsed|
|1/2 poundCheese; - Panir , cut into small cubes|
|Salt and pepper; to taste|
Indian Spinach (saag Panir) Preparation
Thaw spinach. Place in food processor with its liquid and process until smooth. Squeeze out excess liquid.
Heat butter in a medium skillet over medium heat. Add onion and saut until translucent. Season with salt and pepper, to taste. Add garlic and cook for another minute. Add spices and cook until fragrant. Add yogurt, half-and-half, spinach, and drained chickpeas. Bring to a simmer over medium heat and cook until heated through. Add cheese cubes and continue heating until cheese is warm but not melted.
If Panir is unavalable any cubed mild white cheese may be substituted or it can be left out.
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