Sunday, April 15, 2012

Saag Paneer

I know this food blog gang loves our spinach so I bring you Heidi's take on spinach deliciousness. I used Alissa's method to bake tofu because I knew I wasn't going to get my hands on paneer the week I made this. I also used Sun Brand Madras Curry from my grocery store. The cute little tin leapt into my cart and I've been shaking it into all kinds of things since that day.
The vegetarian potluck group all really enjoyed it (one friend, a humanitarian aid worker and longtime world traveler, claimed it was her favorite dish of this year's Lenten gatherings. The credit is all Heidi's but I thought that was a good testamonial.)

I served it over rice to make sure it would stretch to feed the group. The sauce filtered down into the rice and made it a beautiful color.


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A bunch of head notes here, apologies. This recipe calls for an incredible amount of spinach. Just know, it cooks down dramatically. I call for baby spinach, because it saves me having to trim a lot of unruly stems from bundles of spinach. Feel free to use any fresh spinach, but make sure it isn't overly stem-y. On the cheese front, Halloumi is a solid substitute for paneer, and here's a link if you want to make paneer at home. And if you like a higher cheese to spinach ratio, cook up 12 ounces of paneer. If I have canned crushed or whole tomatoes that need to be used up, I throw some of those in too (chopped/drained) - good. And if you have kale you need to use, trade chopped kale for some of the spinach if you like.
1 1/2 pounds fresh (baby) spinach, well washed and dried
2 tablespoons ghee, clarified butter, or unsalted butter
8 - 12 oz paneer cheese, cut into 1/2-inch cubes
2 medium onions, finely chopped
scant 1/2 teaspoon fine grain sea salt
3 medium garlic cloves, finely chopped
1 tablespoon grated fresh ginger
1 tablespoon spice mixture* (see below)
1/4 teaspoon turmeric
1 cup buttermilk
splash of cream or dollop of plain yogurt (optional)
fresh lemon to finish, and toasted sesame seeds to sprinkle
Chop the spinach well, and set aside in a large bowl.
While you're chopping spinach, cook the paneer in one tablespoon of the butter over medium heat in a large skillet. Make sure the paneer is in a single layer and use a spatula to flip it regularly so all sides get deeply brown. This typically takes 7 minutes or so. Remove from the pan and set aside.
Heat the other tablespoon of butter in your largest soup pot. Add the onions and salt, and saute until the onions soften up, five minutes or so. Add the garlic, ginger, spice mixture, and turmeric. Cook, stirring frequently, until fragrant and nicely combined - a minute or two.
Turn the heat up to medium-high and add the spinach to the pan all at once, if possible. Cook, stirring all the while, until the spinach is collapsed and wilted, a couple of minutes. If you need to add the spinach in batches (adding more spinach as it collapses), that is fine too, just do it as quickly as possible.
Stir in the buttermilk and cream and heat gently while stirring. If the mixture seems dry, add more buttermilk a splash at a time (this rarely happens to me). Taste and add more salt if necessary and more red pepper flakes if you like. Add a generous squeeze of fresh lemon juice, stir in the paneer, sprinkle with sesame seeds and serve.

Serves 4-6.
*Spice Mixture: Use a mortar and pestle or spice grinder to grind the following spices as finely as possible: 2 tablespoons cumin seed, 1 tablespoons coriander seed, 2 teaspoons mustard seed, 1 teaspoon red pepper flakes, 1/8 teaspoon cardamom seeds, 3 whole cloves. Store in an airtight container and use as needed.

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