Spinach (Saag) Paneer Recipe

Seasoned Spinach With Ricotta Squares

To make the paneer, spread in an 8" buttered baking pan:

1 pound ricotta cheese

Cook, uncovered, at 350 degrees for 1-2 hours until it is firm and very slightly browned on top. Cut into 1" x 1/2" squares, and drain on paper towels, pressing lightly. Deep fry the squares in a basket, and drain off the oil. Set aside the paneer. The deep frying can be skipped, if desired. The unfried paneer will taste a little different, will not hold together quite as well, and will soak up the sauce more. Since you will only need part of the paneer for this recipe, you can freeze the remaining amount in an airtight container for later use.

Defrost and set aside:

1 package (10 oz.) frozen chopped spinach

In a large saucepan, heat:

1 Tablespoon vegetable oil (or ghee)

pinch hing

1 teaspoon cumin seeds

3 Indian bay leaves

Then add and sauté until the onion is transparent:

1/2 cup tomato, chopped

1/2 cup onion, chopped

1/2 jalapeño pepper ground

1/2 small clove garlic, ground

1 inch fresh ginger, grated

1 Tablespoon coriander leaves (cilantro), chopped

1 Tablespoon cumin/coriander powder

1 teaspoon garam masala

1 teaspoon turmeric

1/2 - 1 teaspoon hot red pepper powder (opt.)

Then add:

the defrosted spinach

Put in a small cup:

1 Tablespoon chickpea flour

Gradually add 1/2 cup water to the flour, stirring to keep smooth. Add this mixture to the spinach, and stir. Simmer on low heat for 20-30 minutes, uncovered, adding small amounts of water as needed to keep it from sticking.

Gently add in:

1/4-1/2 cup paneer

Heat for 2-3 minutes more, and serve.

More Indian Vegetarian Vegetables

• Bharta Recipe - Mashed Eggplant With Peanuts And Spices
• Spinach (Saag) Paneer Recipe - Seasoned Spinach With Ricotta Squares