Saag Paneer and Strawberries

June 12, 2013 8:31 pm by Pooja

Remember all of that spinach? A half pound from the market and a little less than that from our CSA (plus a few leaves of swiss chard) got cooked down into this dinner:

saag paneer

This is my very first attempt as saag paneer and it came out really nicely. A quick note about saag — if this were just made of spinach then it would be palak paneer (because palak = spinach!), but this includes other leafy greens, which is why I called it saag. Saag can be any leafy green, as far as I know: spinach, kale, chard, mustard greens, turnip greens, collard greens… whatever you got!

Unfortunately, I don’t really have precise recipe for this one. There are many, many online. I called my dad and followed his directions and didn’t even think about writing anything down (oops!) However, here’s the general idea of what I did:

Saag Paneer

1lb mix of spinach, kale, and chard – tougher greens will need more cooking
7oz paneer (or 8oz… 7oz was conveniently half of my 14oz package)*
1 tbsp cooking oil
2-3 chopped green onion whites (1/2 a regular onion, when that’s what I have)
cumin
ginger
4 cloves of garlic
2 tsp garam masala
1/2 tbsp tomato paste or perhaps a tomato or two
1 tbsp (?) ghee
more cumin
red pepper powder
*Also, paneer can be made at home pretty easily. I’ve only done it once before, but I’ll probably post about it when I get around to giving it another shot. Until then, google that tshi if you want to know.

1. Blanche the greens in a minimal amount of water, strain, saving the blanching water. Let cool.
2. Cube and fry (or bake – this was my dad’s suggestion) the paneer in maybe half a tbsp of oil.
3. Remove the paneer, and heat the remaining oil and fry the onion and cumin.
4. When the onion has softened, add garlic and garlic. I have no idea how much ginger I added. I totally eyeballed it.
5. After about a minute, add garam masala and tomato paste. Cook for another minute or so and add the greens.
6. I used the immersion blender to blend the greens and spices into a paste, but you could also puree the greens first. I needed some of the reserved blanching water to get a good consistency.
7. In another small pot, heat ghee and fry another half tsp of cumin and a pinch of red pepper powder. Add it to the curry!
8. Add paneer, salt to taste and eat with rice and market yogurt!

YUM! The consistency could have been a little smoother… perhaps if I’d pureed the greens into a finer paste. Also my dad suggested adding a potato, a tbsp of besan, or some moong dal to thicken it. I added a little besan after blending the greens (and cooked an extra 5 minutes), but I don’t think I added nearly enough so I can’t really comment on whether or not it actually helped. It doesn’t matter, it was great the way it was 🙂

I think we’ll get about 4 servings out of this, with a bit of rice and yogurt. If they were four equal servings each would be 230 cals, 18g fat, 4g carbs, 1g fiber, and 13g protein. (They won’t be equal because Glenn ate nearly twice as much as me… how did that happen?) Not the most low fat recipe (though it probably didn’t need that last bit of ghee), but I think it’s a small price to pay for a curry packed with greens. I suppose it would have been a more balanced meal with chicken or garbanzos instead of paneer (and with chicken and a fresh tomato it would have been totally a market curry), but paneer is so good!

Also, Glenn checked out a new market today and brought some of these home:

strawberries

Great day 🙂

2 Responses to “Saag Paneer and Strawberries”

Gyan Gupta wrote a comment on June 13, 2013

Yummy, Saag Paneer. Can I get some. GG

Pooja wrote a comment on June 13, 2013

Yes, you may. Come on over 😉

Care to comment?