saag paneer
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.
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