PALAK PANEER (SAAG)

I was never that kid that hated spinach, but I gotta say its probably because I got to eat this.  Its spicy, savory, and delish.  It goes really well with plain/garlic naan & raita, but also is soooo yum with gujarati kudhi (look out for this soon).  

Side notes: palak paneer freezes super well, and if you are looking to make it more filling you can add boiled garbanzo beans to it.  Now you've got "chana palak".

P.S.  Did you know that palak refers strictly to spinach, while saag refers to mixed greens (including mustard greens).  While some people use this interchangeably, from my understanding palak can always be saag, but saag can not be labeled as palak because it use of mustard greens.  

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PALAK (SAAG) PANEER RECIPE

(INDIAN CURRIED SPINACH)

KITCHEN CHARISMA SHAH

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INGREDIENTS (SERVES 4-6)

1. 1 1/2 tomatoes (diced)
2. 1 yellow onion (finely chopped)
3. 15-20 cashews 
4. 1/3 c of [nut] milk of choice (unflavored and not sweetened)
5. 1 1/2 tsp kasuri methi 
6. 1 1/2 tbs garam masala
7. 1/4 tsp haldi (ground tumeric powder)
8. 1 tbs dhana jeeru
9. 1 1/2 tsp red mirchi (sub: powdered cayenne pepper)
10. 1 large bag frozen spinach  (or 6 c of fresh spinach de-stemmed and chopped)
11. 10-15 cloves garlic (minced)
12. 4 tbs olive oil
13. 1/2 tsp jeera (cumin seeds)
14. 1 inch piece of ginger (peeled, minced)
15. 3-4 thai chilies (minced)
16. 1 block of paneer (1/2 block of farmers cheese)
17. 1/2 c of freshly chopped cilantro
18. salt to taste

INSTRUCTIONS

1. Soak the cashews in the milk and heat for 30 seconds.  Set aside.
2. Take out the spinach from the freezer and set aside.  
3. Heat the olive oil over medium heat in a large nonstick skillet or wok.
4. Add the jeera and let sizzle for about 30 seconds.
5. Add the garlic and sauté for about 1 1/2 minutes or until golden.
6. Add the minced chilies and ginger.  Sauté for 1 1/2 minutes.
7. Add the chopped onions and sauté til the onions become translucent (4-6 minutes).
8. Add the dhana jeeru & haldi and toast for a minute.
9. Add the chopped tomatoes & mirchi.  Cook for 8-10 minutes or until the smell of the tomatoes goes away.
10. Add the frozen spinach.  Cook for 8-10 minutes or until spinach is no longer frozen.  
11. Add the kasuri methi & garam masala.  Cook for an additional 2-3 minutes.
12. Remove from heat and let cool for 5 minutes.  
13. Remove & blend half of the palak to a smooth consistency and then add back.  I prefer to do this in our Vitamix over our Nutri-Bullet since it purees better.
14. Add the paneer or farmers cheese and cook for another 5 minutes.  
15. Garnish with fresh cilantro and serve with plain/garlic naan or steamed rice!

GLOSSARY OF SPICES CAN BE FOUND HERE