Saag Paneer
One of the many, many fun things Ryan and I did over Memorial Day weekend was head to Columbus' Asian Festival, where we had to walk up and down the rows of stands selling delicious smelling food a few times before we could decide what we wanted to share. (It ended up being a plate of Phillipino food, a plate of Indian food, some Okinawan donuts, and a mango lassi. I also was really wanting some soba noodles, but alas, they were out. And some pad thai. But it was HOT out, and my stomach said QUIT PUTTING WARM, CARB-HEAVY FOOD IN ME.) And then we watched some sumo wrestling.
Anyhow, it reminded me that I've been wanting to try making saag paneer at home. Saag paneer is basically spinach, various spices, and paneer, an Indian cheese that is similar to ricotta or cottage cheese curds in texture. I found it in the freezer section at a local Indian grocer.
A search led me to this recipe on Quick Indian Cooking and was just what I was looking for. It may not look that tasty, and Ryan was wary at first, but then he was sad he hadn't requested leftovers for lunch.
I served this along with my typical pantry meal of faux chana masala (chickpea curry made using a large can of tomatoes, a can of chickpeas, heaps of Penzey's hot curry powder, and salt to taste), basmati rice, and naan. Naan which I found in the freezer section of Trader Joe's and that tastes awesome. Because as much as I loved homemade bread type things, I remember when I made pitas and how they took over all available countertops in my kitchen. Not conducive to cooking, people. And definitely not to quick meal prep.
For a fairly quick and healthy meal, Indian food is definitely one of my go-to cuisines. I was able to make all this in the 25-30 minutes it takes to cook the rice, although I did end up letting everything simmer a bit longer since I had the time (it helps meld the flavors together).
With almost two servings of spinach per helping, this is my contribution to Sweetnick's ARF/5-a-day Tuesdays. Check out Cate's site later tonight for the roundup.
Jus a note, all the spice amounts are estimated - I started with these and then tasted and added to my liking.
Saag Paneer (Indian Spinach and Cheese)
(serves 4; adapted from Quick Cooking Indian)
6-8 oz paneer, cut into bite-size cubes if it doesn't come that way
1/2 tsp turmeric
2 tsp chili powder
salt
1/2 tblspn coriander
1/2 tblspn cumin
1/2 tsp cayenne pepper
Anyhow, it reminded me that I've been wanting to try making saag paneer at home. Saag paneer is basically spinach, various spices, and paneer, an Indian cheese that is similar to ricotta or cottage cheese curds in texture. I found it in the freezer section at a local Indian grocer.
A search led me to this recipe on Quick Indian Cooking and was just what I was looking for. It may not look that tasty, and Ryan was wary at first, but then he was sad he hadn't requested leftovers for lunch.
I served this along with my typical pantry meal of faux chana masala (chickpea curry made using a large can of tomatoes, a can of chickpeas, heaps of Penzey's hot curry powder, and salt to taste), basmati rice, and naan. Naan which I found in the freezer section of Trader Joe's and that tastes awesome. Because as much as I loved homemade bread type things, I remember when I made pitas and how they took over all available countertops in my kitchen. Not conducive to cooking, people. And definitely not to quick meal prep.
For a fairly quick and healthy meal, Indian food is definitely one of my go-to cuisines. I was able to make all this in the 25-30 minutes it takes to cook the rice, although I did end up letting everything simmer a bit longer since I had the time (it helps meld the flavors together).
With almost two servings of spinach per helping, this is my contribution to Sweetnick's ARF/5-a-day Tuesdays. Check out Cate's site later tonight for the roundup.
Jus a note, all the spice amounts are estimated - I started with these and then tasted and added to my liking.
Saag Paneer (Indian Spinach and Cheese)
(serves 4; adapted from Quick Cooking Indian)
6-8 oz paneer, cut into bite-size cubes if it doesn't come that way
1/2 tsp turmeric
2 tsp chili powder
salt
1/2 tblspn coriander
1/2 tblspn cumin
1/2 tsp cayenne pepper
1 10 oz packages of frozen spinach, thawed in microwave (but not squeezed dry)
1 medium onion, diced
4 cloves garlic, diced
1 inch ginger, peeled and diced
1 tsp garam masala
~2 tblspns lemon juice
1-2 tblspns canola oil
1. Toss paneer with turmeric, half of chili powder, and 1/2 tsp salt. Let marinate while heating oil over medium-high heat in a cast iron pan. Brown cheese on two opposite sides. Remove and drain well.
2. Saute onion, garlic, and ginger in same pan. Once they turn light brown, add remaining spices except garam masala. Cook, stirring occasionally, for about 5 min.
3. Meanwhile, puree spinach using handblender. Add to pan, stirring in and then salting to taste, Simmer for 5 min.
4. Add paneer, garam masala, and lemon juice. Stir and adjust any of the seasonings as needed. Let simmer for at least 5 min, and up to 15 min. Serve with rice or naan.
1 tsp garam masala
~2 tblspns lemon juice
1-2 tblspns canola oil
1. Toss paneer with turmeric, half of chili powder, and 1/2 tsp salt. Let marinate while heating oil over medium-high heat in a cast iron pan. Brown cheese on two opposite sides. Remove and drain well.
2. Saute onion, garlic, and ginger in same pan. Once they turn light brown, add remaining spices except garam masala. Cook, stirring occasionally, for about 5 min.
3. Meanwhile, puree spinach using handblender. Add to pan, stirring in and then salting to taste, Simmer for 5 min.
4. Add paneer, garam masala, and lemon juice. Stir and adjust any of the seasonings as needed. Let simmer for at least 5 min, and up to 15 min. Serve with rice or naan.
1 comments:
Thats a delicious looking recipe...very nice..
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