• NYT E-Z DINNER - 099

    From Dave Drum@1:18/200 to All on Mon Feb 5 06:54:36 2024
    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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