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A question about a recipe: Saag Paneer

122010f_500

I have a question about step 1 on the recipe "Saag Paneer" from merrill. It says:

"Using an electric coffee grinder or a mortar and pestle, grind the spices together as finely as possible. This spice mixture can be stored in an airtight container for a few weeks, but its potency will decrease over time. Makes about 1/4 cup. "

A lot of recipes seem to have you toast the cumin etc first. I'm wondering why not here?

asked by withinseason about 3 years ago
2 answers 997 views
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AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

added about 3 years ago

I make this recipe at least twice a month -- I am making it tonight in fact -- and I always, out of habit, gently toast the cumin and coriander. It gives a nice richness and depth to the spice blend. The recipe for the spice mix provides enough for several batches. I use it for other things, too. ;o)

Dsc_0122.nef-1
added about 3 years ago

toasting/not toasting the cumin simply brings out a variation in flavor. (I personally seldom do). there really are no set rules in making Saag paneer (or any Punjabi dish for that matter), just personal preferences. Get 20 ppl to describe the way to make it & you'll get 20 different answers, every one of them as delicious as the other. just go with the flow..