Saag Paneer

Saag Paneer

READY IN: 2hrs

INGREDIENTS

  • 5 sliced onions
  • 1tablespooncooking oil
  • 14 cupoil
  • 2tablespoonsginger paste
  • 1 12 tablespoonsgarlic paste
  • 5dried red peppers
  • 2bay leaves
  • 2 whole cardamoms
  • 14 teaspoonblack pepper
  • 3whole cloves
  • 18 teaspoonturmeric
  • 12 teaspoonchili powder
  • 1 12 teaspoonssalt
  • 1tablespooncoriander
  • 2teaspoonscumin
  • 4roma tomatoes, diced
  • 2tablespoonstomato paste
  • 24ounces frozen mustard, leaves
  • 48ouncesfrozen spinach
  • 2teaspoonssalt
  • 1tablespoonbutter
  • 16ounces paneer which is a type cheese
  • naan bread
  • DIRECTIONS

  • 1) Make onion paste.We made tons – 5 onions sliced, put oil in pot on med/high.Cook, stirring occasionally, for "a long time maybe 10 mins", well past onions are translucent, instead they should be carmelized and turning brown.Add water until it is mushy.Then use a hand blender or a food processor and turn it into a paste.
  • 2)Add 1/4 cup oil to the pot.Add onion paste, we added 1 cup which is probably 1 1/2 onions.Add 2 tbsp ginger paste, 1 1/2 tbsp garlic paste.Cook for 5 – 10 mins "The cook time is very forgiving, and is the base of most pakistani food.If you added meat, you would do it now.".
  • 3) Turn to low heat.Add 5 dried red peppers, 2 bay leaves, 2 whole cardamoms, 1/4 tsp black pepper, 3 whole cloves, 1/8 tsp tumeric, 1/2 tsp chili powder, 1 1/2 tsp salt, 1 tbsp coriander, 2 tsp cumin.
  • 4) Add 1/4 to 1/2 cup water, then add 4 diced roma tomatoes.Heat back up to med-high.Cook 3-5 minutes, mush tomatoes.Add 1/2 cup water.Add 2 tbsp tomato paste.Add 24 oz frozen mustard leaves (2 bags) and 48 oz frozen spinach (2 jumbo bags).
  • 5) Boil for half an hour (from frozen state, with lid on).Once it is done, add 2 tsp salt, 1 tbsp butter.Cook some more, maybe 15 mins, to boil off the last water."Cook until any more would burn the food.Get rid of most the water.Leave some for paneer to absorb.".
  • 6) Fry the paneer.Cut 12-16 oz of paneer into cubes, splash bottom of wok with oil.Add 1 tbsp salt.Fry, stirring frequently, until edges are brown & crusty.
  • 7) Add fried paneer to the pot.Cover and simmer for approx 20 minutesLet the paneer "absorb the juices".
  • 8) Serve with naan (Indian/Pakistani flatbread).
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