15 Feb Saag Paneer
Posted at 20:21h
Cut the paneer into bite-sized cubes. Set aside.
Remove the ribs from the Swiss chard. Slice the remainder of the leaves into 3 – 4 pieces, and put them in a food processor or blender.
Add to spinach and arugula to the food processor or blender.
Blend greens and 1 cup water until smooth.
In a large sauté pan or wok, heat the oil and spices on medium heat for 2 minutes.
Stir in the blended greens. Add the paneer to the pan.
Cook on medium heat. Stir after 10 minutes. It should be bubbling.
Continue to cook on medium for additional 5 minutes. Stir.
Lower the heat to medium-low. Cook for 5 minutes. Add ½ cup water, and stir.
Cook for an additional 10 minutes. Stir.
Cook for 10 more minutes. When the saag is done, it will be thick and deep green in color.
Add a little more water towards the end of the cooking time if the saag is dry.
- Add a dollop of tamarind chutney (ETP recipe).
- A small serving makes a good snack.
- Serve over basmati rice (ETP recipe).
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