Yes, it's a little late, but I did make this recipe on November 5th, I just haven't posted it until now. To celebrate Diwali and to remind myself of my time in Mumbai, I made Saag Paneer. I was also able to use my first major harvest of my tomatoes!
Saag Paneer
2 bunches of spinach, cleaned and trimmed
2 tbsp veggie oil (don't use olive oil, it will affect the flavour a bit)
3/4 tsp cumin seeds (similar measurement of cumin powder works well)
1 onion, finely chopped
1 tbsp butter
3 cloves of minced garlic
2 tsp finely grated ginger
1/4 cup finely chopped fresh coriander (something I don't like, and leave out)
2 tsp of ground Indian hot pepper, or 1/2 tsp of cayenne pepper
3/4 tsp salt
1/2 tsp ground coriander (put this in!)
1/2 tsp of tumeric
pinch of cinnamon
3 plum tomatoes, peeled and finely chopped (they're fine with the peel on)
1/3 cup plain Balkan yogurt
2 tsp of lemon juice
3/8 tsp garam masala (bit more)
8 oz of Paneer!
SPINACH!!
In large pot of boiling salted water, blanch spinach just until wilted; drain, chill under cold water and drain again. In food processor, purée spinach with 1/4 cup (50 mL) water; set aside.
In large deep skillet, heat oil over medium-high heat; cook cumin seeds until slightly darkened, about 10 seconds. Add onion and butter; cook until onion is golden, about 8 minutes.
Reduce heat to medium; stir in garlic and ginger and cook for 1 minute. Stir in fresh coriander, hot pepper, salt, ground coriander, turmeric and cinnamon; cook, stirring, until very fragrant, about 30 seconds. Add tomatoes and cook, stirring, until tomatoes break down, about 3 minutes.
In large deep skillet, heat oil over medium-high heat; cook cumin seeds until slightly darkened, about 10 seconds. Add onion and butter; cook until onion is golden, about 8 minutes.
Reduce heat to medium; stir in garlic and ginger and cook for 1 minute. Stir in fresh coriander, hot pepper, salt, ground coriander, turmeric and cinnamon; cook, stirring, until very fragrant, about 30 seconds. Add tomatoes and cook, stirring, until tomatoes break down, about 3 minutes.
Stir in puréed spinach; cover and cook, stirring occasionally and adding 1 to 2 tbsp (15 to 25 mL) water if mixture is no longer saucy, until steaming hot, about 3 minutes.
Stir in yogurt, lemon juice and garam masala; bring to simmer. Reduce heat to low; add paneer. Cover and cook until heated through, about 2 minutes.
Stir in yogurt, lemon juice and garam masala; bring to simmer. Reduce heat to low; add paneer. Cover and cook until heated through, about 2 minutes.
Soooo good. Love Paneer. This dish is great fresh and equally good reheated the next day for lunch!
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