I made this dish in a effort to finally come up with my own recipe for one of my favorite spinach dishes. I can't tell you how many times I've ordered it out, but let's just say, it can fit on more than two hands. *smiles* Mhmm...my thoughts exactly. I've seen this dish called Palak Paneer, which is a type of Saag and I've also seen it called Saag Paneer, depending on where you go or where you're from. But for now, just know it's so good and to not let all that intimidate you to experiment and give this recipe a try.
—Supper With Michelle - Michelle Braxton
3 - 4
Raw Spinach (rinsed, and any hard stems cut off/removed)
water to blanch the spinach with
Paneer (cut into small bite size cubes)
2 - 3 tablespoons
Medium Tomato (quartered, seeded, then diced into small pieces)
Medium Onion (diced)
Clove of Garlic (minced)
piece of Ginger Root (minced)
small jalapeno (or a comparable pepper (seeded and diced very small)
Garam Masala (or a little more, if you really like that spice)
Unsweetened Coconut Milk (or a milk of your choice)
In This Recipe
In a large pot, bring water to a boil. In a large frying pan, heat oil on a low - medium heat, then add in chunks of cheese and fry/brown them on several sides until slightly golden. Set them on a separate plate or dish. In the same pan, at the same temperature, add in cumin seeds, turmeric, coriander, and garam masala and heat them for a couple minutes then add in onions, tomatoes, garlic, and ginger and saute them until the onions are translucent and the tomatoes have broken down some.
Add spinach to boiling water, and blanch the leaves for 2- 3 minutes and then drain them well. Once drained and cooled enough to handle them, put them onto your chopping board and give them several rough chops with a big knife.
Then add the cheese, spinach, and coconut milk back into the frying pan with everything else and let it simmer on a low heat for 10 - 15 minutes, so that all the flavors can marry together.
Brown or White Basmati or Long Grain Rice