Wednesday, January 4, 2012

Saag Paneer Sans Paneer (updated)

This recipe is still delicious as ever, but I've updated the ingredient list, directions, and pictures.  I served it with basmati rice yesterday, but it also tastes great alongside 5-minute naan. Here is the original saag post. 

Saag Paneer sans Paneer

Serves 2 for dinner
Slightly adapted from Gluten Free Girl


1 teaspoon turmeric
½ teaspoon cayenne
1 teaspoon kosher salt
2 10-ounce packages frozen chopped spinach
1 medium white onion, finely chopped
4 cloves garlic, minced
1-inch thumb ginger, peeled and minced (about 1 tablespoon)
1 large green Serrano chilli, minced with seeds if you like it and without if you like your food mild
½ teaspoon curry powder
2 teaspoons ground coriander
1 teaspoon ground cumin
½ cup water
1 container of fat-free plain yogurt

Thaw spinach in microwave (5 minutes on high), then puree in your food processor until smooth. Alternatively, you can chop it up very finely with your knife.

Place a large nonstick skillet over medium heat and add oil to the pan.  Add turmeric, cayenne, and salt. 

 Add the onions, ginger, garlic and green chili. Now here’s the important part: sauté the mixture until it’s evenly toffee-colored, which should take about 15 minutes.

Add the garam masala/curry power, coriander and cumin. If you haven’t already, sprinkle a little water to keep the spices from burning. Cook, stirring often, for 3 to 5 minutes, until the raw scent of the spices cooks out, and it all smells a bit more melodious.

Add the spinach, and stir well, incorporating the spiced onion mixture into the spinach. Add the a little salt and ½ cup water, stir, and cook about 5 minutes with the lid on.

Now, turn the heat off. Add the yogurt, a little at a time to keep it from curdling. Once the yogurt is well mixed into the spinach, turn the heat back on, cover and cook 5 minutes so everything is warmed through and serve.

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