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Saag Paneer (Spinach with Paneer)

1 inch/2 1/2 cm cube of fresh ginger, peeled and coarsely chopped
3-6 cloves garlic, peeled
1/2 - 1 fresh hot green chilli, sliced roughly
Paneer (1 batch)
1/4 tsp garam masala (or more)
1/8 tsp cayenne pepper (or more)
6 tbsp. vegetable oil
1 1/2 lbs spinach, washed, trimmed, and very finely chopped or two
packages frozen, chopped spinach, thawed and well drained and squeezed
3 tbsp. cream

Put the ginger, garlic, and green chili in a blender or food
processor along with 2 oz. water. Blend until you have a smooth
paste. You may need to push down with a spatula once.

Heat the oil in a large wide preferably nonstick pan over a medium
flame. Put in all the pieces of paneer and fry them, turning them
over gently with a slotted spatula, until they are golden brown on
all sides (this happens fairly quickly). Remove the paneer with
a slotted spoon and place on a plate in a single layer. Sprinkle
paneer quickly with 1/8 tsp salt,

the garam masala, and the cayenne pepper. Set aside. Put the
paste from the blender into the hot oil in your pan (avert eyes
and nose!), and fry it, stirring constantly, for about 30 seconds.
Now put in the spinach and 1/2 tsp salt. Stir the spinach around
for 1 minute. Cover the pan, lower the heat, and let the spinach
cook for 15 minutes. There should be enough water clinging to the
spinach leaves to

cook them. If all the water evaporates, add 1-2 tbsp. and keep
cooking. Now put the paneer and cream into the spinach mix, stir
gently, and bring to a simmer. Cover, and continue cooking on low
heat for another 10 minutes. Stir once or twice during this period.


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3 of 7 people found the following review helpful:
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sexy saag paneer, June 2, 2006 - 05:38 AM
Reviewer: Scott from Sunny England
a taste extravaganza, even for a carnivore like myself. Fresh spinach is the way to go if possible but if using frozen, cook it well. A tarka dhal or possibly channa dhal compliments it nicely.

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