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saag paneer

We have had a rainy Hallows today.  Part of me just wishes to curl up with a book and a cup of tea.  But I got a lot of working with fiber done.  The work that is not photogenic but has to be done.  As my Dad is so fond to point out, the making of the sweater or crocheted article is the least amount of work.  I am cleaning fiber, carding it, and spinning it currently for three different projects.  Not photogenic.  Very repetitive.  But work that has to be done.

Work that has to be done has to be fueled.  I made a large batch of saag paneer earlier this week after being disappointed going out.  I have now ruined us when it comes Indian food out because that is how good my saag paneer came out.  I am writing the recipe down because of it.

If you have paneer in the house, this is a rather quick recipe.  The longest bit is the carmelization of the vegetables so you get a deep flavor.  It is key.

saag paneer

Note:  I used mostly a recipe from the Food Network but I read about a dozen to see how it all went together.  I also did a bit of adjusting because I did not wish to go to the store.

1 teaspoon turmeric

1/2 teaspoon cayenne

1 teaspoon salt plus more to taste

5 tablespoons olive oil

12 ounces paneer

1/2 large onion, peeled and finely chopped.  The recipe calls for a white and I had a purple onion.  I used the purple.

4 cloves of garlic, peeled and minced

1 teaspoon ground ginger

1 serrano chile, finely chopped

1/2 teaspoon garam masala

2 teaspoons ground coriander

16 ounce (1 pound) frozen spinach or other greens

1/2 cup heavy whipping cream

In a medium size bowl, whisk together 3 tablespoons olive oil, the turmeric, cayenne, and 1 teaspoon salt.  Cut the paneer into chunks, gently put in the bowl with the cayenne mixture.  Toss.  Let marinate while the rest is cooking.

Put two tablespoons of olive oil in a skillet over medium low heat.  Add the onion, garlic, and chile.  Slowly caramelize.  If the mixture appears to become dry or start burning add a couple tablespoons of water.  When toffee color, add the ginger and garam masala.  A bit of water may need to be added.

Add the spinach and a 1/2 cup water.  Mix well.  Add the paneer mixture.  Mix through.  Add a 1/2 cup heavy whipping cream.  Bring back to hot but not to a boil.  Taste to see if you need more salt.

Serve with dal, rice, and naan.  Do not go out to a restaurant for saag paneer again.  Yes, I did this to myself.

If you have leftovers, it does freeze well.  I reheated in a completely different dish but add a bit of water and heat until hot in a skillet.

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