The fragrant basmati in this blend is key to this classic Indian dish.
This vegetarian dish is perfect for a family style meal.
- 2 lbs. Basmati Blend™
- 4 t. turmeric
- 2 t. cayenne
- 7 t. kosher salt
- 3/4 c. vegetable oil
- 3 lbs. paneer cheese, cut into 3/4" cubes
- 7 lbs. spinach, washed
- 4 c. onion, 1/4" diced
- 4 T. ginger, chopped
- 8 T. garlic, chopped
- 4 T. green serrano chile
- 2 t. garam masala
- 8 t. ground coriander
- 4 t. ground cumin
- 2 c. plain yogurt
- 8 c. water
- In a bowl, mix together the turmeric, cayenne, ¼ of the salt and ½ the oil. Add the paneer cubes and toss to coat the cheese with the spice blend. Set aside.
- Steam the spinach in a large pot with a little water until just wilted. Drain well in a colander.
- When the spinach is cool enough to handle, coarsely chop it. This can be done in a food processor, but be careful not to puree it.
- Heat a large pan over medium heat. Add the paneer cheese and cook on both sides until nicely browned. Remove from pan and set aside.
- Add remaining oil to the pan. Add the onions, ginger, garlic and chile and cook, stirring occasionally until the onions are browned. Add a little water if necessary to keep from burning.
- Add the garam masala, coriander and cumin. Cook, stirring for a few minutes to toast the spices.
- Add the spinach and remaining salt and mix very well. If mixture is dry, add ¼ c. water. Heat through.
- Off the heat add the yogurt and mix well to combine. Add the paneer and fold in gently.
- Return to the heat and cover with a lid. Heat through and hold hot while cooking the rice.
- In a pot, bring the liquid to a boil.
- Add the InHarvest Basmati Blend, reduce to a simmer and cook, covered for 15 minutes or until liquid is absorbed.
- Serve the Saag Paneer over a bed of the Basmati Blend.
Recipe Yield: 24 servings
Per serving: 456 cal., 23 g pro., 40 g carb., 6 g fiber, 23 g fat (7 g sat. fat), 1 mg chol., 673 mg sod., 2 g sugar
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Any green can be substituted for spinach. Mustard greens are commonly used in Northern India.