aag Paneer: For the Indians living in the north, Indian cheese is a delicacy saved for special occasions. This recipe is cooked in an onion-cumin-fenugreek-laced spinach sauce.
Ingredients:
- 8-oz Paneer Indian Cheese, cubed
- 1 lb fresh spinach or 8 oz frozen spinach
- 1 tbsp dried fenugreek leaves
- 5 tbsp ghee or oil
- 2 tsp cumin
- 1 medium onion, chopped
- 2-inch knob of fresh ginger, grated or diced finely
- 1 tsp turmeric
- 2 hot green chilies such as serrano or jalapeno, minced
- 1 tsp salt or to taste
- 2 tsp garam masala
Method:
- Saute the paneer in a skillet by heating 2 tbsp of oil or ghee over medium-high heat. Add the paneer cubes and sauté until golden brown in color and set aside.
- Cook the spinach by blanching it in hot boiling water for 2-3 minutes. Drain and set aside.
- Make the sauce by heating 4 tbsp of oil in a large pan over medium-high heat. Add the cumin seeds and wait for it to sizzle. Add the onions and ginger. Cook by stirring frequently for 2 minutes. Add the turmeric, chilies and stir to cook for a few seconds.
- Add the Spinach and fenugreek puree to the sauce along with 1 cup water, add salt. Raise the heat and bring the mixture to boil. Lower the heat and continue to simmer.
- Add the paneer slices and garam masala. Continue to simmer for a few more minutes. Taste, then adjust the salt to taste.
- Serve hot.
Pairs well with – any variation of flatbreads or with steamed Basmati rice.
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