Source: LCBO Food & Drink Spring 2008
Region: India
Rating: Untried
Most sag paneer are cooked until the spinach is very soft and really loses its spinach taste and consistency. Then it is pureed. This dish has more texture.
3 tbsp vegetable oil
2 tbsp thinly sliced garlic
1 tsp grated ginger
1 tsp ground cumin
1 tsp ground coriander
1 tsp black mustard seeds
5 cups packed baby spinach
¼ cup yogurt
1 tbsp chopped fresh mint
salt and freshly ground pepper
1
Heat vegetable oil in a skillet over medium heat. Add garlic and ginger and sauté for 4 minutes or until pale gold. Remove garlic and reserve.
2
Return pan to burner and add cumin, coriander and mustard seeds. Sauté for 1 minute or until you can just smell the spices. Immediately add spinach and cook together until spinach is wilted. Add paneer and cook until paneer is warmed through, about 1 minute. Remove from heat and stir in yogurt, mint and salt and pepper. Sprinkle fried garlic overtop.
Ingredients
3 tbsp vegetable oil
2 tbsp thinly sliced garlic
1 tsp grated ginger
1 tsp ground cumin
1 tsp ground coriander
1 tsp black mustard seeds
5 cups packed baby spinach
¼ cup yogurt
1 tbsp chopped fresh mint
salt and freshly ground pepper