Saag Paneer

Ingredients

• ¼ lbs. Saag paneer cheese –cut into cubes that are about ½ an inch
• 1 lb. Malabar spinach –ripped or roughly chopped
• ¼ lbs. Onion – medium sized diced
• ¾ cups Sour cream – Thetraditional preparation for this dish uses yogurt
• 1 ½ Tbs. ground Coriander – toasted in a non stick skillet
• 1 Tbs. ground Cumin –toasted in a non stick skillet
• 1 Tbs. granulated Garlic
• 1 ½ Tbs. yellow Curry
• 1 Tbs. ground Turmeric
• ¾ Tbs. Paprika
• ½ Tbs. Cayenne pepper
• ¾ Tbs. Salt
• ¾ Tbs. Peanut oil or Grape seed oil
• Salt to taste

Instructions

1. In a large non stick skillet heat a tablespoon of oil on medium high to high heat.
2. Evenly distribute the cheese in the skillet EXTREMELY CAREFULLY. Do not
3. overcrowd the pan with cheese. Overcrowding will steam the cheese rather than
4. searing it.
5. After searing both sides of the cheese, sprinkle a small amount of your spice
6. mixture to the cheese and toss it in the pan. Reserve the seared and seasoned
7. cheese in a bowl left at room temperature.
8. Wipe the pan off with a dampened towel between the cheese searing
9. In an extra large cooking vessel, a roasting pan works well, sauté your onions on
10. medium high heat.
11. Add the spice mixture to the onions before they become translucent.
12. Add the spinach to the pan as much as possibly while pressing down with a
13. wooden spoon. Once it cooks down some add more spinach.
14. The spinach will release liquid while it is cooking. At this point add your cheese
15. into the spinach. Reduce the temperature to medium low and add the sour cream
16. as well.
17. Taste the mixture and adjust the seasoning with salt or more spice mixture. (It
18. may require mixing another batch of spices)
19. *Fresh grated ginger at the end before it is served will really make this dish even
20. BETTER!!