Indian Saag Paneer, an healthy vegeterian simple dish
Cooked spinach studded with cubes of fried paneer cheese. Thickened with cream or coconut milk, it's a hearty and filling vegetarian meal
- 2 bunches spinach, roughly chopped
- 1 bunch fenugreek leaves, roughly chopped
- 1 tablespoon olive oil
- 1/2 pound paneer, cubed
- 2 tablespoons olive oil
- 1 teaspoon cumin seeds
- 1 onion, thinly sliced
- 1 teaspoon grated fresh ginger
- 3 cloves garlic, minced
- 1 tomato, diced
- 2 teaspoons garam masala
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon cayenne pepper
- 1/2 cup heavy whipping cream
- salt to taste
Bring a large saucepan of water to a boil. Cook spinach and fenugreek in the boiling water until wilted, about 3 minutes. Drain well and transfer to a food processor. Puree until finely chopped, about 5 pulses.
Heat 1 tablespoon olive oil in a large skillet over medium heat. Fry paneer cubes, stirring constantly, until browned on all sides, about 5 minutes. Set aside.
Heat 2 tablespoons olive oil in the skillet and fry the cumin seeds until lightly toasted and aromatic, about 3 minutes. Add onion; cook and stir until onion begins to soften, 4 to 5 minutes. Stir in ginger, garlic, tomato, garam masala, turmeric, and cayenne pepper; cook and stir until tomatoes break down and onions are translucent, about 10 minutes.
Stir in spinach and fenugreek, cream, paneer cubes, and salt to taste. Cover and cook for 15 minutes, stirring occasionally.