Saag cooking directions
1 lb. of fresh or frozen spinach greens
1 medium onion, finely chopped
2 cloves garlic, finely chopped or grated
1 Tb. gingerroot, finely chopped or grated
2 Tb. ghee or oil
½-1 jalapeno, finely chopped
2 tsp. ground coriander
1 tsp. ground cumin
1/2 – 1 tsp. garam masala
1-2 tsp. salt
Wash, trim, and roughly chop the greens. Add about two cups of water into a large pot with salt and add the greens. Cook a few minutes until tender. (Do not cover when cooking.) Remove from heat. Put greens in a blender or food processor and blend until smooth. Set aside. In a heavy fry pan heat ghee and lightly fry onions, ginger, garlic, and jalapeno chili for 3-5 minutes. Add spices and cook another 3 minutes. Add blended greens and cook until the ghee starts to appear on the edges of the saag (about 5-10 minutes). Keep mixing while it cooks to prevent sticking. Add a little water if you like a thinner consistency. Add the garam masala and salt to taste.
Paneer cooking directions
12 ounce paneer (Indian cheese) cut in 1/2″ cubes
1 tsp. turmeric
cayenne to taste
salt
3 tablespoons vegetable oil
In a large bowl, whisk together the turmeric, cayenne, salt and 3 tablespoons of oil. Gently add the paneer to a large iron skillet over medium heat. As the paneer starts to brown on one side turn and cook on other side another minute or so. Remove from the pan and drain on a plate covered with paper towels.
