Saag sans Paneer
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
0.20 tsp Cinnamon, ground 0.75 tsp Cumin seed 0.25 tsp Pepper, red or cayenne 0.50 tsp Salt 1 tbsp Lemon juice 3 cloves Garlic 1 tsp Ginger Root 0.50 cup, chopped Onions, raw 0.20 tbsp Ground tumeric 2 cup corriander fresh 6 cup Spinach, fresh 2 tbsp Butter, salted .5 cup Tomatoes, red, ripe, canned, wedges in tomato juice .5 cup, fluid (yields 2 cups whipped) Heavy Whipping Cream
In large pot of boiling salted water, blanch spinach just until wilted; drain, chill under cold water and drain again. In food processor, purée spinach with 1/4 cup (50 mL) water; set aside.
In large deep skillet, heat oil over medium-high heat; cook cumin seeds until slightly darkened, about 10 seconds. Add onion and butter; cook until onion is golden, about 8 minutes.
Reduce heat to medium; stir in garlic and ginger and cook for 1 minute. Stir in fresh coriander, hot pepper, salt, ground coriander, turmeric and cinnamon; cook, stirring, until very fragrant, about 30 seconds. Add tomatoes and cook, stirring, until tomatoes break down, about 3 minutes.
Stir in puréed spinach; cover and cook, stirring occasionally and adding 1 to 2 tbsp (15 to 25 mL) water if mixture is no longer saucy, until steaming hot, about 3 minutes.
Stir in cream, lemon juice and garam masala; bring to simmer. Reduce heat to low; add paneer. Cover and cook until heated through, about 2 minutes.
Makes 6 - 1/2 cup servings
In large deep skillet, heat oil over medium-high heat; cook cumin seeds until slightly darkened, about 10 seconds. Add onion and butter; cook until onion is golden, about 8 minutes.
Reduce heat to medium; stir in garlic and ginger and cook for 1 minute. Stir in fresh coriander, hot pepper, salt, ground coriander, turmeric and cinnamon; cook, stirring, until very fragrant, about 30 seconds. Add tomatoes and cook, stirring, until tomatoes break down, about 3 minutes.
Stir in puréed spinach; cover and cook, stirring occasionally and adding 1 to 2 tbsp (15 to 25 mL) water if mixture is no longer saucy, until steaming hot, about 3 minutes.
Stir in cream, lemon juice and garam masala; bring to simmer. Reduce heat to low; add paneer. Cover and cook until heated through, about 2 minutes.
Makes 6 - 1/2 cup servings
Nutritional Info Amount Per Serving
- Calories: 125.3
- Total Fat: 11.5 g
- Cholesterol: 37.5 mg
- Sodium: 301.3 mg
- Total Carbs: 5.3 g
- Dietary Fiber: 1.1 g
- Protein: 1.8 g
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