A delicious, aromatic vegetarian dish. This dish can be made vegan by substituting drained firm tofu for the paneer. Based on a combination of recipes - "Authentic Saag Paneer" from allrecipes and "Sag Goshth" (a lamb dish) from "Curries without Worries" by Sudha Khoul.

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Name: Saag Paneer
Prep time: 30 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 4
Cuisine: Indian
Ingredients: 250 g paneer; 3 T vegetable oil; 300 g baby spinach; 1 large onion finely chopped; 4 cloves garlic minced; 1 T fresh ginger minced; 8 cloves; 1/4 - 1 tsp ground cayenne pepper (to your taste!); 1/2 tsp ground turmeric; 1/2 tsp ground cumin seeds; 1 stick cinnamon; 1/2 tsp ground cardamom seeds; 2 medium tomatoes coarsely chopped

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INGREDIENTS

250 g paneer
3 T vegetable oil
300 g baby spinach
1 large onion ; finely chopped
4 cloves garlic ; minced
1 T fresh ginger ; minced
8 cloves
1/4 - 1 tsp ground cayenne pepper ; (to your taste!)
1/2 tsp ground turmeric
1/2 tsp ground cumin seeds
1 stick cinnamon
1/2 tsp ground cardamom seeds
2 medium tomatoes ; coarsely chopped

INSTRUCTIONS

1. In a large pot, cook spinach in 6 cups of water until wilted, about 3 minutes. Drain (but not too well), reserving some spinach water.

2. Purée spinach in food processor. (Note: do not squeeze extra water out of spinach before doing this. If it's too dry to purée well, add a tablespoon or two of the reserved spinach water.)

3. Heat 1 T of oil in a pan over medium heat.

4. Sauté paneer cubes stirring frequently until browned. Remove paneer from pan and set aside.

5. Reduce heat to medium low and add remaining oil (2T) to pan.

6. Sauté onion for 2 or 3 minutes until it starts to soften.

7. Add garlic, ginger, cloves, cayenne, turmeric, cumin, cinnamon, and cardamom to onions. Continue to sauté until onion is translucent, about 5 minutes.

8. Add tomatoes and cook for about 10 minutes or just until tomatoes start to break down.

9. Add puréed spinach and paneer cubes and mix well. Cover and cook for at least 15 minutes, stirring occasionally.

NOTES

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Saag Paneer

250 g paneer
3 T vegetable oil
300 g baby spinach
1 large onion finely chopped
4 cloves garlic minced
1 T fresh ginger minced
8 cloves
1/4 - 1 tsp ground cayenne pepper (to your taste!)
1/2 tsp ground turmeric
1/2 tsp ground cumin seeds
1 stick cinnamon
1/2 tsp ground cardamom seeds
2 medium tomatoes coarsely chopped

1. In a large pot, cook spinach in 6 cups of water until wilted, about 3 minutes. Drain (but not too well), reserving some spinach water.

2. Purée spinach in food processor. (Note: do not squeeze extra water out of spinach before doing this. If it's too dry to purée well, add a tablespoon or two of the reserved spinach water.)

3. Heat 1 T of oil in a pan over medium heat.

4. Sauté paneer cubes stirring frequently until browned. Remove paneer from pan and set aside.

5. Reduce heat to medium low and add remaining oil (2T) to pan.

6. Sauté onion for 2 or 3 minutes until it starts to soften.

7. Add garlic, ginger, cloves, cayenne, turmeric, cumin, cinnamon, and cardamom to onions. Continue to sauté until onion is translucent, about 5 minutes.

8. Add tomatoes and cook for about 10 minutes or just until tomatoes start to break down.

9. Add puréed spinach and paneer cubes and mix well. Cover and cook for at least 15 minutes, stirring occasionally.

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Nutrition

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Serving Size: 1 Serving (255g)
Recipe Makes: 4 Servings

Calories: 136
Calories from Fat: 82 (60%)

Amt Per Serving		% DV

	Total Fat 9.1g	12 %
	Saturated Fat 0.9g	4 %
	Monounsaturated Fat 5g
	Polyunsanturated Fat 2.7g
Cholesterol 0mg		0 %
Sodium 75.5mg		3 %
Potassium 697.5mg		18 %
Total Carbohydrate 13.8g		4 %
	Dietary Fiber 5.1g	21 %
	Sugars, other 8.7g
Protein 3.8g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 136

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