Saag Paneer

Makes 4 servings. Takes about 45 minutes.

Equipment

  • Bowl
  • Cheese grater
  • Frying pan
  • Sharp knife

Ingredients

  • Olive oil: 1/3 cup
  • Ginger: 2 in or 2 tablespoons
  • Onion: 1
  • Tomato: 1 (or can of 16 oz diced tomato)
  • Garlic: 3 cloves
  • Hot pepper: 1 large
  • Salt: 1 tsp
  • Ground cumin: 1 tsp
  • Ground coriander: 1 tsp
  • Cumin seeds: 0.5 tsp
  • Ground turmeric: 1/2 tsp
  • Cayenne: 1/4 tsp
  • Tomato sauce: 8 oz can
  • Beans: 540 mL can (kidney beans are recommended)
  • Cilantro: 1/2 cup

Instructions

  1. Cut onion into chunks
  2. Add to frying pan
  3. Caramlize onions over low/medium heat. This will take awhile. Continue with steps.
  4. Chop garlic into small bits
  5. Grate ginger
  6. Cut hot pepper into slices (and remove seeds if desired or too hot for you)
  7. Dice tomatoes into small chunks
  8. Measure out cumin, coriander, cumin seeds, ground tumeric, and cayenne into a bowl and mix
  9. Chop cilantro
  10. Drain can of beans
  11. Open can of tomato sauce
  12. Wait until onions are carmelized
  13. Add garlic, ginger, and pepper into frying pan
  14. Stir until fragant
  15. Add cumin, coriander, cumin seeds, ground tumeric, and cayenne to frying pan
  16. Add in beans, tomato sauce, and diced tomato
  17. Add 1/4 cup of water to frying pan
    • Add more as needed for a saucey, but not too viscous, dish
  18. Cover and lower heat for frying pan to prevent boiling, then simmer (i.e. bubbly, but not boiling).
  19. Simmer for 10 to 15 minutes until tasty.
  20. Salt to taste
  21. Serve with chopped cilantro

* Slight variation from Smitten Kitchen’s Kidney Bean Curry