Saag paneer
January 7, 2009 by Cyndi Lavin
Filed under Recipes
Spinach and paneer cheese (you can substitute tofu if you’d prefer) are the basis of this tasty Indian dish. Is it a vegetarian main dish? A side dish? Yes! Either one.
You can spice it up as much as you please, but the creamness of the yogurt sauce lends itself to milder spices. Double, or even triple, the spices listed below if you dare!
Saag Paneer
1 T ghee or vegetable oil
1 t ground coriander
1/2 t. tumeric
1/4 t cayenne pepper
1/2 t garam masala (if not available, my favorite mix)
1 lb. fresh baby spinach
2 T water
1/2 c yogurt
1 t salt
1/2 t sugar
8 oz paneer cheese or tofu, cubed
Heat the ghee or oil in either a saucepan or wok medium hot, and add the coriander through garam masalah, cooking for a minute. Add the spinach and the water, and cook until slightly wilted. Add the yogurt, salt, and sugar and mix well. Add the cheese (or tofu), and heat until softened (or warmed).
Image: Cyndi Lavin
