Jack is Cooking Saag Paneer

Well Hello Internet!
Another dish i have been making quite a bit recently is Saag Paneer.  This is an Indian dish most commonly made with spinach, but can also be made with a variety of other Greens.   I have experimented with many of these greens, but have to say that my favorite is to make it with a mixture of Kale, and Spinach.
Here is what you will need:
1 Bunch of spinach – (at least 250-300 grams)  cut up into large pieces
1 bunch of Kale – (250-300 grams)  – cut up into medium sized pieces
150 Grams Paneer (Indian Cheese) cut into 1 inch cubes –  This will not really work with any other type of cheese, except maybe fresh Queso Blanco
2 tbspns Oil
1 tbspn Ghee
1/4 tspn cumin seeds
1/2 tspn mustard seeds
2 cloves garlic (grated)
1 tsp coriander
1/2 tsp ground ginger
1/4 tsp nutmeg
1 inch Fresh Ginger – Grated
1/2 tsp salt
1/4 tsp sugar
1 tsp Garam Masala
100 ml milk (OPTION:  when i first started making this i used Heavy Cream.  but i don’t always have it (and its very rich), so sometimes i will use milk, or Almond Milk)
So this dish is very easy once you get the hang of it, but it requires very good Mis-en-Place.  which means have everything ready and organized before you start cooking as it all happens very fast, and there are lots of spices!  it helps if you use some ramekins, or some other little bowls.
Here is how to best organize yourself:
1. In one bowl, put the cumin and mustard seeds, along with the grated garlic.
Mustard Seeds (L) & Cumin Seeds (R)
2.  In a second bowl, put the coriander powder, the ground ginger, and the nutmeg.

3.  In a third bowl, put the sugar, the salt, and the grated FRESH ginger.
ok so that’s enough organizing.  
now for the cooking.  First! heat up the ghee in a pan, and add the paneer to it.  fry the paneer until it is nicely browned on all sides.  it can burn quickly so don’t let that happen.  once its finished cooking, strain it and put it aside in a bowl.  sprinkle the Garam Masala over the paneer while it is nice and hot.
Garam Masala

Second!  with the leftover ghee that should still be in the pan from the paneer, cook the spinach and the kale, until it is just wilted.  this will not take very long.  put all of this into a colander and let it sit.

Now is time to cook the spices.  and where all our organizing comes into play.

put the 2 tbspns of oil into the pan and heat it up.  throw the first bowl in (the cumin and mustard seeds, with the garlic)  cook it for about 10 seconds, or until the seeds start sputtering.  Then!  throw the Second bowl in – the ground coriander, ginger and nutmeg.  and cook that for about 10 seconds also.  you will have a spice goop that is very hot now.

quickly throw the cooked greens back into the spices, and toss around until the spices are even spread around.  cook this for about 2 or 3 minutes.   Then add the cooked Paneer, along with the Third bowl – with the sugar, the salt, and the FRESH ginger.  cook all this for about 2 or 3 minutes, and Finally add in the milk (or Cream, or Almond milk, whichever route you choose to go)  cook for a further 2 minutes, and then its done!

Serve it with some rice, and if you want you can serve it with some other curry!  (soon i will put up more curries, as i’ve been on a bit of a Currinary adventure recently…..  (get it curry + culinary)  😉

YUM!

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