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Saag Paneer

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Tofu with Red/Green Pepper Curry


Saag Paneer

Saag is referred to Ground Spinach in Hindi. Paneer is Indian cheese.

Ingredients needed:
1 lb of Fresh or frozen chopped spinach,
Indian paneer,
2 Tblspn of Curry Gravy Masala,
2 Tblspn of any edible oil,
1-2 Tblspn of tomato paste,
2 Tblspn of plain yogurt or sour cream,
1/2 cup whipping cream (optional)


Heat 2 Tblspn of oil in the pot, add 1Tblspn of Curry Sauce Masala. Roast it on low fire for 30 seconds. Add tomato paste and yogurt or sour cream. Cook for 1 minutes until everything is well incorporated. Add fresh or frozen spinach. Sauté well to incorporate the curry paste. Adjust salt and to your taste. Add one Serrano or Jalapeno pepper, 1/2inch ginger. Add 1/8 cup of water (as spinach will sweat and will add some more water). Mix well. Cover & cook on Low fire until spinach is limp and cooked. Grind this spinach in blender. Adjust the consistency by adding water. Put it back in a pot and bring to boil. Add paneer for creaminess add 1/2 cup of whipping cream. Adjust salt & cayenne pepper to your taste.

Frozen spinach works the best.
Saag (ground spinach) should be thick so do not put too much water.
Food processor works the best to grind the spinach ginger and jalapeno without adding too much water.
Nank paneer or any paneer block should be good. Just cut into 1/2 inch cubes and add to saag at the end.
Paneer is made of boiling off the milk and then adding lemon juice or vinegar. Whey separates and cover in cheese cloth.
Add jalapeno or Serrano pepper as this should be the dominating taste.
1/2 cup of whipping cream is nothing in comparison to restaurant saag paneer.

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