MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Saag Paneer
Categories: Greens, Vegetables, Herbs, Dairy, Cheese
Yield: 4 servings

1 lb Fresh baby spinach
2 tb Ghee
8 oz Paneer; in 1" X 1/2" pieces
1/2 c Fine chopped yellow onion
Salt & black pepper
1 tb Fresh grated, peeled,
- ginger
2 ts Grated garlic
1 Serrano chile; stemmed,
- minced
1/2 ts Ground coriander
1/4 ts Ground cumin
1/2 c Heavy cream
Steamed rice and/or Indian
- flatbread; to serve

In a food processor, working in batches, pulse spinach
until minced but not pureed. Do not pack the spinach too
tightly or it won’t get evenly chopped. You should have
about 3 packed cups of minced spinach.

Heat 1 tablespoon ghee over medium in a large nonstick
skillet. When it shimmers, add paneer and cook, turning
occasionally, until golden all over, 5 to 7 minutes.
Using tongs or a fish spatula, transfer cheese to a
plate, leaving as much ghee as possible in the skillet.

Reduce heat to medium-low, add the remaining 1
tablespoon ghee and the onion, and season with salt and
pepper. Cook, stirring occasionally, until softened but
not browned, about 5 minutes.

Add ginger, garlic and chile, and cook, stirring
occasionally, until fragrant and well incorporated, 1
minute. Stir in coriander and cumin until well blended.

Add minced spinach and 1/2 cup water, and increase the
heat to medium. Season with salt and pepper and cook,
stirring occasionally, until spinach is completely soft
and most of the liquid is absorbed, about 8 minutes.

Stir in heavy cream and paneer until well incorporated.
Season with salt and pepper. Transfer to a serving bowl.

Divide rice and/or flatbread among 4 shallow bowls or
plates. Pass the saag paneer to spoon on top.

By: Kay Chun

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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