Name: Sag Paneer
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; 1 cup Paneer; ¼ cup yogurt; 1 tbsp chopped fresh mint; salt and freshly ground pepper

CategoryVegetables

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.

Yields1 Serving

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

1 cup Paneer

¼ cup yogurt

1 tbsp chopped fresh mint

salt and freshly ground pepper

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.

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