Palak Paneer

One of my favorite indian dishes. It works well either as a side dish or as a vegetarian entree.

Serves 4

2 tablespoons oil or ghee

2 tablespoons ginger, finely chopped

4 cloves garlic, finely chopped

1 onion, finely chopped

1 teaspoon fenugreek (methi)

1 teaspoon cumin

1 teaspoon ground coriander 

1 teaspoon garam masala

2 tomatoes, diced

850 g can saag

400 g bag frozen paneer

In a large skillet over medium, heat the oil and add the ginger, garlic and onion. Saute until softened. Add the spices and cook until fragrant.

Add in the tomatoes, lower the heat to low and allow to simmer for 10 minutes. Stir occasionally.

Add in the saag and paneer and continue to simmer for another 15 minutes. 

Serve with rice or naan. 

Amy

Tip: saag is seasoned pureed spinach or mustard greens that can usually be found in a can. I add my own frozen mustard greens from the garden to extend the recipe. Paneer is an indian fresh cheese which comes in cubes, it does not melt like traditional cheese. I find the ghee, saag, paneer and fenugreek in the ethnic section at Superstore.