Saag paneer is a nice indian dish to add to the repertoire. It’s easy and oh so good. Everyone likes it, and I think it makes the doode a bit more happy with the indian food dinner. The curries can be too hot sometimes you know. I don’t have a lot of experience with indian food cooking, but I have a goto recipe for chana masala, a good australian one for onion curry, and now I have this.
It’s from a book called Easy Indian Cooking, by Suneeta Vaswani.
2 Tbsp vegetable oil
1 1/2 cup chopped onion
1 Tbsp minced ginger
3 green chilies minced, preferably serranos (I’ve used jalapenos or green chilies)
2 tsp coriander powder
1 tsp turmeric
2 packages frozen spinach (10 oz each) thawed
1 1/2 tsp salt
1 cup nonfat milk
2 cups plain nonfat yogurt
2 tsp cornstarch
1 batch panir cut into bitesized cubes.
In saucepan, heat oil on medium heat. Saute onion ginger and chilies until softened. 5 minutes. Stir in spices and cook 2 minutes. Mix in spinach and salt. Cover and simmer until heated through. Blend with milk –use a handblender. Reduce heat to low and add yogurt and cornstarch–blend again. Add panir and heat through.
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