Monday, January 28, 2008

Saag Paneer (Spinach And Cabbage Puree)

You can make saag without the addition of paneer, but since I had it on hand for the curried pea recipe (see previous post) I went ahead and added it to the saag.

It almost seemed futile taking photographs-this isn't exactly a photogenic meal. It did turn out quite well, just not much to look at I'm afraid (sort of like the cook...)

You Will Need:

Fried paneer (follow instructions in previous recipe for curried peas)

1 package frozen spinach, cooked and drained

1 medium head cabbage, shredded

1 cup water

2 teaspoons fresh ginger root, chopped

salt to taste

1/2 teaspoon pepper

2 tablespoons butter

2 teaspoons garam masala

2 teaspoons lemon juice

1 tablespoon oil

1 teaspoon cumin seeds

2 cloves garlic, chopped

2 medium onions, chopped

Fry the paneer and set aside.

Cook and drain the spinach. Shred the cabbage and rinse well. Boil the cabbage and cooked spinach together with the water, ginger salt and pepper until very soft-about 25 minutes, in a covered pot.

Mash the vegetables with a wooden spoon (or a potato masher). Add butter and boil until all the water is absorbed. Stir this well so it doesn't stick to the bottom of the pot. Add garam masala and lemon juice. Keep mixing until it is smooth.

Heat the oil in a frying pan. Add the cumin and fry 2 minutes. Add the garlic and onions and fry until soft-about five minutes. Add to the spinach/cabbage mixture. Add paneer just before serving.

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