15 Feb Saag Paneer
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| Prep Time | 25 minutes |
| Cook Time | 40 minutes |
| Servings |
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Ingredients
- 14 oz paneer
- 2 bunch Swiss chard
- 3 cups fresh spinach
- 1 1/2 cups water
- 1 Tbsp extra virgin olive oil
- 1/2 tsp garam masala
- 1/4 tsp turmeric
- 1/8 tsp Himalayan salt
Ingredients
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Instructions
- 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.
Recipe Notes
Notes:
Add a little more water towards the end of the cooking time if the saag is dry.
Serving Suggestions:
- Add a dollop of tamarind chutney (ETP recipe).
- A small serving makes a good snack.
- Serve over basmati rice (ETP recipe).