Guest guest Posted March 30, 2006 Report Share Posted March 30, 2006 Saag (Paneer) 1/4 cup ghee or olive oil 1/4 cup minced ginger 2 onions 8 cloves minced garlic 1 and 1/2 LBS. Spinach or green leafy vegetable 1 peeled tomato 1 Tbsp. toasted cumin seeds 1 tsp. black pepper salt to taste Saute ginger, onions and garlic in large deep pan. Add spinach, tomato and spices. Low simmer until ingredients are one consistency. Blend Saag in blender. Serve with Basmati rice. This is traditionally made with Paneer. Paneer is milk curds cut in squares about 3/4 " square. Paneer is made by boiling milk and adding lemon juice which splits the milk into curds and whey. Drain the whey and cut in cubes. Some people use tofu instead of paneer. I personally leave both out. GB New Messenger with Voice. Call regular phones from your PC and save big. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 30, 2006 Report Share Posted March 30, 2006 This is very good - we had it for lunch today (together with some dhal - the Red Lentils With Ginger and Mustard Seeds in the Files), basmati rice and a cucumber and tomato salad. Some may find the ginger and black pepper makes this spicy enough, but the versions I'm used to making call for chiles as well (and perhaps garam masala at the end). I added, of course. Thanks for this recipe - I also made it without the paneer or tofu, as you do. Wonderful way to take your spinach ;-) Best love, Pat Quote Link to comment Share on other sites More sharing options...
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