I happen to love Saag Paneer. A dish of spinach and cheese that's smooth goodness immediately soothes me into a state of calmness. I even have the Betty Crocker's Indian Home Cooking cookbook. And it has a recipe for Saag Paneer. Up until now I haven't found Paneer and thus haven't had a chance to make Saag Paneer. And I'll admit it. I'm a chicken when it comes to actually making the Paneer myself.
But this dish, although not terribly pretty, In fact it is downright ugly, is so yummy and delicious that I may have to go to my grocery and buy out what's left of the Paneer and then learn how to make it myself so I can eat this again and again. And yes its embarrassing that I don't have a recipe from some elevated Indian cookbook. But this Betty Crocker version is surprisingly good. Warm and soothing with a little bit of a kick.
The only problem I had was that it got a little dry in the spinach simmering time, so I added a cup of water. Also, I pureed my spinach before adding my cheese. And once the holidays ended, so did my supply of heavy cream. So I added whole milk and it turned out just fine.
From Betty Crocker's Indian Home Cooking
2 Tbsp olive oil
5 medium cloves garlic finely chopped
2 Tbsp finely chopped gingerroot
1 cup tomato sauce
1 Tbsp ground coriander
1 tsp ground cumin
1 tsp cayenne pepper
1 tsp salt
2 (10 oz) packages chopped frozen spinach, thawed and undrained
1 cup water
2 cups 1/2 inch pieces of paneer sauteed until golden in olive oil
1/2 cup whole milk
1 tsp Garam Masala
1.) Heat oil in 3 quart saucepan over medium high heat. Add garlic and gingerroot; stir-fry 1 to 2 minutes or until garlic is golden brown.
2.) Stir in tomato sauce, ground coriander, ground cumin, cayenne pepper, and salt; reduce heat to low. Partially cover and simmer 7 to 8 minutes or until a thin film of oil starts to form on surface of sauce.
3.) Stir in undrained spinach and water. Cover and simmer 8 to 10 minutes or until spinach turns a light olive green. Transfer spinach mixture to food processor and puree; return to pan.
4.) Stir in cheese. Cover and simmer 3 to 4 minutes of until cheese is hot; remove from heat.
5.) Stir in milk and Garam Masala.