SAAG PANEER RECIPE - NYT COOKING
Saag refers to an Indian vegetable dish in which spinach or other dark greens are stewed with ginger, garlic, fresh chiles and spices until meltingly soft. As the name suggests, saag paneer includes paneer, a mild Indian cheese that is firm enough to cook without melting. The heat of the serrano chiles balances the creamy richness, but for a milder dish, remove the seeds before mincing the chiles. The fresh greens are finely chopped before cooking, to help them break down faster into a silky gravy. Thawed chopped frozen spinach can be used to save time, but make sure to drain well and squeeze out the excess liquid first. Finish the dish with a little heavy cream (or plain yogurt) to lend body and richness.
Provided by Kay Chun
Total Time 35 minutes
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a food processor, working in batches, pulse spinach until minced but not puréed. Do not pack the spinach too tightly or it won’t get evenly chopped. You should have about 3 packed cups of minced spinach.
- Heat 1 tablespoon ghee over medium in a large nonstick skillet. When it shimmers, add paneer and cook, turning occasionally, until golden all over, 5 to 7 minutes. Using tongs or a fish spatula, transfer cheese to a plate, leaving as much ghee as possible in the skillet.
- Reduce heat to medium-low, add the remaining 1 tablespoon ghee and the onion, and season with salt and pepper. Cook, stirring occasionally, until softened but not browned, about 5 minutes.
- Add ginger, garlic and chile, and cook, stirring occasionally, until fragrant and well incorporated, 1 minute. Stir in coriander and cumin until well blended.
- Add minced spinach and 1/2 cup water, and increase the heat to medium. Season with salt and pepper and cook, stirring occasionally, until spinach is completely soft and most of the liquid is absorbed, about 8 minutes.
- Stir in heavy cream and paneer until well incorporated. Season with salt and pepper. Transfer to a serving bowl.
- Divide rice and flatbread among 4 shallow bowls or plates. Pass the saag paneer to spoon on top.
SAAG PANEER RECIPE | AARTI SEQUEIRA | FOOD NETWORK
Eat homemade Indian food tonight with Aarti Sequeira's Saag Paneer: Spinach with Indian Cheese recipe from Aarti Party on Food Network.
Provided by Aarti Sequeira
Total Time 1 hours 20 minutes
Prep Time 10 minutes
Cook Time 45 minutes
Yield 4 servings
Number Of Ingredients 21
Steps:
- In a large bowl, whisk together the turmeric, cayenne, 1 teaspoon salt and 3 tablespoons oil. Gently, drop in the cubes of paneer and gently toss, taking care not to break the cubes if you're using the homemade kind. Let the cubes marinate while you get the rest of your ingredients together and prepped.
- Thaw the spinach in the microwave in a microwave-safe dish, 5 minutes on high, then puree in a food processor until smooth. Alternatively, you can chop it up very finely with your knife.
- Place a large nonstick skillet over medium heat, and add the paneer as the pan warms. In a couple of minutes give the pan a toss; each piece of paneer should be browned on one side. Fry another minute or so, and then remove the paneer from the pan onto a plate.
- Add the remaining 1 1/2 tablespoons oil to the pan. Add the onions, ginger, garlic and chile. Now here's the important part: saute the mixture until it's evenly toffee-coloured, which should take about 15 minutes. Don't skip this step - this is the foundation of the dish! If you feel like the mixture is drying out and burning, add a couple of tablespoons of water.
- Add the garam masala, coriander and cumin. If you haven't already, sprinkle a little water to keep the spices from burning. Cook, stirring often, until the raw scent of the spices cook out, and it all smells a bit more melodious, 3 to 5 minutes.
- Add the spinach and stir well, incorporating the spiced onion mixture into the spinach. Add a little salt and 1/2 cup of water, stir, and cook about 5 minutes with the lid off.
- Turn the heat off. Add the yogurt, a little at a time to keep it from curdling. Once the yogurt is well mixed into the spinach, add the paneer. Turn the heat back on, cover and cook until everything is warmed through, about 5 minutes. Serve.
- Line a large colander with a large double layer of cheesecloth, and set it in your sink.
- In a large wide pot, bring the milk to a gentle boil over medium heat, stirring frequently to avoid burning the bottom (a nonstick pot works really well for this purpose). This will take a little while so be patient!
- Add the lemon juice and turn the heat down to low. Stirring gently, you should almost immediately see the curds (white milk solids) and whey (the greenish liquid) separate. Don't fret, this is perfect!
- Remove the pot from the heat and carefully pour the contents into the cheesecloth-lined colander. Gently rinse with cool water to get rid of the lemon flavor. At this point, you could squeeze out some of the liquid, and serve with some honey and some nuts, almost like a fresh ricotta!
- Grab the ends of the cheesecloth and twist the ball of cheese to squeeze out the excess whey. Tie the cheesecloth to your kitchen faucet and allow the cheese to drain for about 5 minutes.
- Twisting the ball to compact the cheese into a block, place it on a plate with the twisted part of the cheesecloth on the side (this will ensure your block of cheese is nice and smooth!) and set another plate on top. Weigh the second plate down with cans of beans or a heavy pot. Move to the refrigerator and let it sit about 20 minutes.
- Combine the cinnamon sticks, cloves, green cardamom seeds, black cardamom seeds, if using into a spice grinder or coffee grinder and grind until fine. Store the spice mix in an airtight container away from direct sunlight.
More about "saag paneer recipes recipes"
SAAG PANEER RECIPE | AARTI SEQUEIRA | FOOD NETWORK
Reviews 4.3
Total Time 1 hours 10 minutes
Category main-dish
Cuisine indian
- Turn off the heat. Stir in the yogurt a little at a time to keep it from curdling. Once the yogurt is well mixed into the spinach, add the paneer. Turn the heat back on, cover and cook until everything is warmed through, about 2 minutes.
NADIYA HUSSAIN SAAG PANEER PILAU RECIPE | BBC2 FAST ...
From thehappyfoodie.co.uk
Total Time 1 hours 5 minutes
Start by putting the ghee in a large non-stick pan that must have a lid. As soon as the ghee is hot, add the cumin seeds and let them bubble away for 1 minute. Add the garlic and onion and cook over a medium to high heat for around 5 minutes until golden. Add the paneer and cook for 2–3 minutes till it is no longer pale and takes on a golden colour.
Blend the spinach to a paste using a splash of water. Add the spinach and lemon juice to the pan, season well with the salt and cook till the mixture is dry.
Add the rice and cook for 1–2 minutes. You will see it start to get a brighter white in the centre of the grains (if you look hard you will see the change, just ever so slightly).
Pour in the hot water and bring to the boil. As it boils, the liquid will reduce. When the water is thick and the rice visible (after about 5 minutes), reduce the heat to the lowest you can get it, cover and leave to steam for 30 minutes.
Meanwhile, soft-boil the eggs by dropping them into a pan of simmering water and cooking for 6 minutes.
After 30 minutes, take the lid off the pilau, leave for 10 minutes and it’s ready to serve. I like to serve this with a sprinkling of pickled red cabbage and the soft-boiled eggs cut in half.
EASY PANEER RECIPES - OLIVEMAGAZINE
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SAAG PANEER RECIPE - BBC FOOD
From bbc.co.uk
Reviews 4.3
Cuisine Indian
- Once all the water has evaporated from the spinach, add the cornmeal to the pan and using a masher, blend the spinach together and mash until smooth but with some texture. It should be a thick consistency. Alternatively use an electric hand blender to combine, and blend with a knob of butter (optional). Once blended, tip in the warm onion, spice and paneer mixture and mix together. Transfer to a serving bowl and serve immediately.
PANEER KORMA RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 30 minutes
Category Dinner, Main course, Supper
Calories 509 calories per serving
- Add the stock, bring to a simmer and cook for 5-10 mins, uncovered, or until reduced a little. Add the spinach to the sauce and cook for 5 mins. Stir through the yogurt and paneer, and season generously. Serve with rice or warm naan breads.
NADIYA HUSSAIN SAAG PANEER PILAU RECIPE | BBC2 FAST ...
From thehappyfoodie.co.uk
Total Time 1 hours 5 minutes
Start by putting the ghee in a large non-stick pan that must have a lid. As soon as the ghee is hot, add the cumin seeds and let them bubble away for 1 minute. Add the garlic and onion and cook over a medium to high heat for around 5 minutes until golden. Add the paneer and cook for 2–3 minutes till it is no longer pale and takes on a golden colour.
Blend the spinach to a paste using a splash of water. Add the spinach and lemon juice to the pan, season well with the salt and cook till the mixture is dry.
Add the rice and cook for 1–2 minutes. You will see it start to get a brighter white in the centre of the grains (if you look hard you will see the change, just ever so slightly).
Pour in the hot water and bring to the boil. As it boils, the liquid will reduce. When the water is thick and the rice visible (after about 5 minutes), reduce the heat to the lowest you can get it, cover and leave to steam for 30 minutes.
Meanwhile, soft-boil the eggs by dropping them into a pan of simmering water and cooking for 6 minutes.
After 30 minutes, take the lid off the pilau, leave for 10 minutes and it’s ready to serve. I like to serve this with a sprinkling of pickled red cabbage and the soft-boiled eggs cut in half.
EASY PANEER RECIPES - OLIVEMAGAZINE
From olivemagazine.com
SAAG PANEER RECIPE - BBC FOOD
From bbc.co.uk
Reviews 4.3
Cuisine Indian
- Once all the water has evaporated from the spinach, add the cornmeal to the pan and using a masher, blend the spinach together and mash until smooth but with some texture. It should be a thick consistency. Alternatively use an electric hand blender to combine, and blend with a knob of butter (optional). Once blended, tip in the warm onion, spice and paneer mixture and mix together. Transfer to a serving bowl and serve immediately.
PANEER KORMA RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 30 minutes
Category Dinner, Main course, Supper
Calories 509 calories per serving
- Add the stock, bring to a simmer and cook for 5-10 mins, uncovered, or until reduced a little. Add the spinach to the sauce and cook for 5 mins. Stir through the yogurt and paneer, and season generously. Serve with rice or warm naan breads.
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