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Saag paneer Nepali
Nb persons: 4
Yield:
Preparation time:
Total time:
Source: adapted from Joys of Nepalese Cooking by Indra Majupuria (c)1997
| 1 pkg. (9 oz.) | frozen chopped spinach, thawed |
| 8 oz. | paneer cheese, or equivalent homemade* |
| 1 oz. | fresh ginger, peeled, (1 cm. piece) |
| 1 clove | garlic |
| 1/4 tsp. | ground turmeric |
| 1/4 tsp. | coriander seeds or powder |
| 1/2 tsp. | ground chili peppers |
| 2 small | dried chili peppers, alternative |
| 1/4 cup | diced tomato, (small tomato) |
| 1/4 tsp. | cumin seeds |
| 1/4 cup | diced white onion, (small onion) |
| 1/2 tsp. | salt |
| 1 1/2 Tbsp. | ghee , (or clarified butter) |
| 1/4 cup | cooking oil, (corn or soybean) |
1. Squeeze excess water from spinach and drain. Finely chop the spinach. Set aside.
2. Cut cheese into cubes approximately 2 cm x .5 cm. Heat 1/4 cup cooking oil over medium heat in a wok or deep frying pan until almost smoking. Add cheese cubes to the oil, lowering the heat if necessary, so it the cheese does not burn. Continue frying, occassionally stirring, until the cheese is light brown, about 5 minutes. Remove to a strainer and allow to drain. Set aside.
3. Prepare spice paste: grind together in a heavy mortar or small electric coffee grinder ginger, garlic, turmeric, coriander and chili until smooth. Set aside.
4. Heat ghee until almost smoking over medium heat. Lower the heat and quickly add cumin seeds and onion, stirring. Fry until brown. Add spice paste and cook for another 2-3 minutes, stirring. Add tomato and cook another minute, mashing the tomatoe with the back of a wok spatula to break it up. Add spinach, stir to combine. Add 1/4 cup water or more as desired. Add fried cheese and garam masala. Serve immediately hot.
To make your own paneer see, http://www.vegrecipesofindia.com/how-to-make-paneer-homemade-paneer/ , http://showmethecurry.com/odds-ends/homemade-paneer-indian-cheese.html (video) http://www.oregonlive.com/mix/index.ssf/good-cheese/traditional-indian-cheese-paneer-can-easily-be-mad.html
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