Saag Paneer

Makes 4 servings. Takes about an hour, with a 30 minute marination of the paneer ahead of time.

Equipment

• Bowl
• Cheese grater
• Frying pan
• Sharp knife

Ingredients

• Turmeric: 1 tsp
• Cayenne: 0.5 tsp
• Salt: 1 tsp
• Olive Oil: 3 tbsp
• Garam Masala: 0.5 tsp
• Coriander: 2 tsp
• Ground Cumin: 1 tsp
• Spinach: 14 oz (example: 12 oz frozen, 2 handfuls fresh)
• Onion: 1
• Garlic: 6 cloves
• Ginger Root: 2 in
• Yogurt: 1/2 cup
• Water: 1/2 cup

Instructions

Marinate Paneer and Prepare Ingredients

1. Cut paneer into cubes
2. Place paneer into a bowl
3. Mix in turmeric, cayenne pepper, salt, olive oil; covering the paneer
4. Let sit for 30 minutes
5. Chop onion into thin slices
6. Chop garlic into small bits
7. Peel ginger root
8. Chop giner root into small bits

Cook Paneer

1. Coat frying pan or griddle in olive oil
2. Warm up frying pan on medium heat
3. Put paneer into the pan in a single layer
4. Flip every 3 minutes, getting 4 of the sides of each cube
5. Remove paneer from frying pan, put on a paper towel to absorb oil

Cook Other Parts

1. Put onion, garlic, and ginger into the frying pan
2. Cook on low for 15 minutes, stirring often
   • Begin doing next section while doing this, then come back
3. Once onion carmelized (from prior step), stir in garam masala, corriander, and cumin until fragrant
4. Add spinach to frying pan
5. Add salt to taste to frying pan
6. Add 1/2 cup water to frying pan
7. Cook for 5 minutes
8. Turn off heat
9. Stir in yogurt to frying pan
10. Add paneer to frying pan
11. Turn back on heat to medium
12. Cook for 5 minutes until paneer is heated through

Prepare Spinach

Do these steps only if spinach is frozen and/or unchopped. The goal of this phase is to have thawed, small bits of spinach.

1. Thaw spinach if frozen
2. Process 12 oz spinach in food processor (save 2 handfuls for later)
3. Return to prior phase

Other

* Told to me, albeit wildly out of order (:smile:), by Carli Wulff