SAAG PANEER
Provided by Aarti Sequeira
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- In a large bowl, whisk together the turmeric, cayenne, 1 teaspoon salt and 3 tablespoons vegetable oil. Drop in the cubes of paneer and gently toss. Let the cubes marinate while you get the rest of your ingredients together and prepped.
- Thaw the spinach in the microwave in a microwave-safe dish, 5 minutes, then transfer to a clean kitchen towel and squeeze out the excess liquid. Puree in a food processor until smooth. (Alternatively, you can chop it up very finely with your knife.) Set aside.
- Place a large nonstick skillet over medium heat and add the paneer as the pan warms. In a couple of minutes, flip the paneer; each piece should be browned on one side. Fry another minute or so and then remove the paneer from the pan to a plate.
- Add the remaining 1 1/2 tablespoons vegetable oil to the pan. Add the onion, ginger, garlic, chile and a pinch of salt. Now here?s the important part: Sauté the mixture until it?s evenly toffee-colored, which should take about 15 minutes. Don?t skip this step?this is the foundation of the dish! If you feel like the mixture is drying out and burning, add a couple of tablespoons of water.
- Add the coriander, cumin and garam masala. If you haven?t already, sprinkle in a little water to keep the spices from burning. Cook, stirring often, until the raw scent of the spices cooks out and it all smells a bit more melodious, 3 to 5 minutes.
- Add the spinach and stir well, incorporating the spiced onion mixture into the spinach. Stir in a little salt and 1/2 cup water. Cook 5 minutes.
- Turn off the heat. Stir in the yogurt a little at a time to keep it from curdling. Once the yogurt is well mixed into the spinach, add the paneer. Turn the heat back on, cover and cook until everything is warmed through, about 2 minutes.
SAAG PANEER
An Indian dish with plenty of flavour, saag paneer is a well-loved vegetarian side dish. It's rich in calcium and folate from the spinach and is gluten-free, too
Provided by Elena Silcock
Categories Lunch, Side dish
Time 30m
Number Of Ingredients 11
Steps:
- Melt the ghee, whisk in with the turmeric and chilli powder, then add the cubed paneer and toss well. Set aside. If using frozen spinach, microwave for 3-5 mins, then place in a sieve and squeeze out most of the water. If using fresh spinach, place in a colander, pour over boiling water, drain and cool, then put in a tea towel and squeeze out most of the water. Roughly chop.
- Blitz the onion with the garlic, ginger and green chilli. Cook the paneer in a large non-stick frying pan over medium heat for around 8 mins, tossing the pan so they become golden all over. Remove and set aside on a plate, leaving spices behind in the pan. Tip the onion mix into the pan, add a pinch of salt and turn the heat down. Fry until caramel coloured, around 10 mins, adding a splash of water if it looks a little dry. Add the garam masala, stir to coat the onion mix, fry for 2 mins.
- Add the spinach and cook for a further 2-3 mins, adding 100ml water to release all the flavours from the bottom of the pan. Add the paneer and cook for 2-3 mins to heat through. Spoon into bowls and squeeze over a little lemon juice, to serve.
Nutrition Facts : Calories 326 calories, Fat 24 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 22 grams protein, Sodium 0.2 milligram of sodium
SAAG PANEER
Saag refers to an Indian vegetable dish in which spinach or other dark greens are stewed with ginger, garlic, fresh chiles and spices until meltingly soft. As the name suggests, saag paneer includes paneer, a mild Indian cheese that is firm enough to cook without melting. The heat of the serrano chiles balances the creamy richness, but for a milder dish, remove the seeds before mincing the chiles. The fresh greens are finely chopped before cooking, to help them break down faster into a silky gravy. Thawed chopped frozen spinach can be used to save time, but make sure to drain well and squeeze out the excess liquid first. Finish the dish with a little heavy cream (or plain yogurt) to lend body and richness.
Provided by Kay Chun
Categories dinner, one pot, vegetables, main course
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a food processor, working in batches, pulse spinach until minced but not puréed. Do not pack the spinach too tightly or it won't get evenly chopped. You should have about 3 packed cups of minced spinach.
- Heat 1 tablespoon ghee over medium in a large nonstick skillet. When it shimmers, add paneer and cook, turning occasionally, until golden all over, 5 to 7 minutes. Using tongs or a fish spatula, transfer cheese to a plate, leaving as much ghee as possible in the skillet.
- Reduce heat to medium-low, add the remaining 1 tablespoon ghee and the onion, and season with salt and pepper. Cook, stirring occasionally, until softened but not browned, about 5 minutes.
- Add ginger, garlic and chile, and cook, stirring occasionally, until fragrant and well incorporated, 1 minute. Stir in coriander and cumin until well blended.
- Add minced spinach and 1/2 cup water, and increase the heat to medium. Season with salt and pepper and cook, stirring occasionally, until spinach is completely soft and most of the liquid is absorbed, about 8 minutes.
- Stir in heavy cream and paneer until well incorporated. Season with salt and pepper. Transfer to a serving bowl.
- Divide rice and flatbread among 4 shallow bowls or plates. Pass the saag paneer to spoon on top.
SAAG PANEER
Eat homemade Indian food tonight with Aarti Sequeira's Saag Paneer: Spinach with Indian Cheese recipe from Aarti Party on Food Network.
Provided by Aarti Sequeira
Time 1h20m
Yield 4 servings
Number Of Ingredients 21
Steps:
- In a large bowl, whisk together the turmeric, cayenne, 1 teaspoon salt and 3 tablespoons oil. Gently, drop in the cubes of paneer and gently toss, taking care not to break the cubes if you're using the homemade kind. Let the cubes marinate while you get the rest of your ingredients together and prepped.
- Thaw the spinach in the microwave in a microwave-safe dish, 5 minutes on high, then puree in a 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 the paneer as the pan warms. In a couple of minutes give the pan a toss; each piece of paneer should be browned on one side. Fry another minute or so, and then remove the paneer from the pan onto a plate.
- Add the remaining 1 1/2 tablespoons oil to the pan. Add the onions, ginger, garlic and chile. Now here's the important part: saute the mixture until it's evenly toffee-coloured, which should take about 15 minutes. Don't skip this step - this is the foundation of the dish! If you feel like the mixture is drying out and burning, add a couple of tablespoons of water.
- Add the garam masala, coriander and cumin. If you haven't already, sprinkle a little water to keep the spices from burning. Cook, stirring often, until the raw scent of the spices cook out, and it all smells a bit more melodious, 3 to 5 minutes.
- Add the spinach and stir well, incorporating the spiced onion mixture into the spinach. Add a little salt and 1/2 cup of water, stir, and cook about 5 minutes with the lid off.
- 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, add the paneer. Turn the heat back on, cover and cook until everything is warmed through, about 5 minutes. Serve.
- Line a large colander with a large double layer of cheesecloth, and set it in your sink.
- In a large wide pot, bring the milk to a gentle boil over medium heat, stirring frequently to avoid burning the bottom (a nonstick pot works really well for this purpose). This will take a little while so be patient!
- Add the lemon juice and turn the heat down to low. Stirring gently, you should almost immediately see the curds (white milk solids) and whey (the greenish liquid) separate. Don't fret, this is perfect!
- Remove the pot from the heat and carefully pour the contents into the cheesecloth-lined colander. Gently rinse with cool water to get rid of the lemon flavor. At this point, you could squeeze out some of the liquid, and serve with some honey and some nuts, almost like a fresh ricotta!
- Grab the ends of the cheesecloth and twist the ball of cheese to squeeze out the excess whey. Tie the cheesecloth to your kitchen faucet and allow the cheese to drain for about 5 minutes.
- Twisting the ball to compact the cheese into a block, place it on a plate with the twisted part of the cheesecloth on the side (this will ensure your block of cheese is nice and smooth!) and set another plate on top. Weigh the second plate down with cans of beans or a heavy pot. Move to the refrigerator and let it sit about 20 minutes.
- Combine the cinnamon sticks, cloves, green cardamom seeds, black cardamom seeds, if using into a spice grinder or coffee grinder and grind until fine. Store the spice mix in an airtight container away from direct sunlight.
SAAG PANNER OR ALOO SAAG (AKA SPINACH W/ CHEESE OR POTATES INDIAN STYLE)
Steps:
- 1. Stem and thoroughly wash spinach. 2. Set up steamer basket with spinach, fenugreek and peppers. Bring water to a boil and steam for 15 minutes. Alternative if you don't have a streamer is to boil ingredients in 2 inches of water. Be sure to save a small amount of water once greens are wilted. 3. Place wilted greens and peppers in food processor and rough pulse chop OR chop very finely by hand ensuring that you don't spill the water coming off the greens. 4. Transfer processed greens and peppers to bowl and mix in cornmeal. If mixture is very thick use a little of the water from steaming to thin it out. You don't want it to be runny, but it should not be super thick either. Set aside. 5. Chop onion, tomato and ginger. All spices can be combined as they will be add together. Items will be added fast to best to have everything prepped in advance. 6. Add 2-3 tablespoons of peanut oil to large skillet or wok and heat on medium high heat. 7. Add onion and saute until clear and browned on the edges. 8. Add ginger and saute for 1 minute. 9. Add tomato and saute until juice reduces slightly, approx 3 minutes 10. Add spinach mixture and all spices. Stir together and stir everything occasionally on medium low heat for 5 minutes.. 11. Add cubed paneer or cooked potato. 12. Cook for 5-10 minutes more. Serve over brown rice.
More about "saag panner or aloo saag aka spinach w cheese or potates indian style recipes"
CREAMY SAAG PANEER RECIPE - A SPICY PERSPECTIVE
From aspicyperspective.com
PALAK PANEER – INDIAN SPINACH CURRY WITH CHEESE
From recipetineats.com
SAAG ALOO: INDIAN SPINACH AND POTATOES - PANNING THE …
From panningtheglobe.com
SPINACH WITH FRESH INDIAN CHEESE (SAAG PANEER) - THE …
From thehappyfoodie.co.uk
SAAG ALOO (SPINACH POTATO CURRY) - SPICE CRAVINGS
From spicecravings.com
ASMA KHAN’S SAAG PANEER – SPINACH WITH INDIAN CHEESE
From theguardian.com
SLOW COOKER SAAG PANEER - INDIAN SPINACH - SLENDER …
From slenderkitchen.com
SAAG PANEER (SPINACH WITH FRESH INDIAN CHEESE) | SAVEUR
From saveur.com
Servings 4Total Time 45 mins
EASY SAAG ALOO (SPINACH AND POTATO CURRY) | OLIVE & MANGO
From oliveandmango.com
SAAG PANEER RECIPE - BBC FOOD
From bbc.co.uk
THE EASIEST SAAG ALOO (SPINACH POTATO CURRY) | LIVE EAT LEARN
From liveeatlearn.com
RESTAURANT STYLE PALAK SAAG PANEER RECIPE | CHEFDEHOME.COM
From chefdehome.com
SAAG PANEER (INDIAN SPINACH RECIPE) - CARVE YOUR CRAVING
From carveyourcraving.com
EASY SAAG PANEER RECIPE | EATINGWELL
From eatingwell.com
SAAG ALOO | VEGAN SPINACH AND POTATO CURRY - MY COOKING JOURNEY
From mycookingjourney.com
HOW TO PRONOUNCE SAAG PANNER | HOWTOPRONOUNCE.COM
From howtopronounce.com
SAAG PANEER SPINACH CHEESE RECIPE | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
You'll also love