saag paneer

By gwen -
Modified from this recipe, because you can’t put coconut milk in a crockpot and heat it for a long time. Come on, Canada. (Maybe the blending would re-emulsify, but who is going to risk wasting delicious coconut milk?)

 In your IP, sauté a chopped onion with some ginger and garlic.

 Add:
3 tsp garam masala
1 tsp cumin
1 tsp coriander
1/2 tsp sea salt
1/2 lime, squeezed
3 tsp maple syrup

 Chop and add:
2 bunches fresh spinach
1/2 cup fresh cilantro, plus more for serving

 Using the slow cooker function, cook for 2 hours on regular heat or 4 hours on low heat. More is probably fine. 

 Once it’s done, let cool for a while and blend with an immersion blender. Add a little coconut milk — maybe 1/3 of a can — and blend until it’s the consistency you like. 

 In a skillet, heat 2 tsp coconut oil. Cut 1 brick of paneer (fresh Indian cheese) into cubes. Fry until sides golden brown, turning occasionally.

 While this is cooking, toast a handful of unsweetened shredded coconut.

 Mix everything together, taste for salt, serve over rice with coconut and cilantro on top.

Comments

Kelly said…
Who said you can't slow cook coconut milk in a saag recipe? I do it all the time. A whole can of it!!
9:24 AM
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