See the smells

Passport & Plate - Saag Paneer

India | Friday, March 14, 2014 | 3 photos

Ingredients
1 Package Nanak Brand Panner

4 Bunches of Fresh Spinach chopped roughly then throughly washed and drained

Punjab Style Garam Masala to include in final garnish
1 Tbs. Whole Cumin Seeds
1 Tbs. Whole Coriander Seeds
1 Tbs. Black Peppercorns
1 Tbs. Whole Cloves
1 Tbs. Whole Cardamoms
4 inch. Stick of Cinnamon
1 Tsp. Nutmeg powder

For the Gravy
3 Tbs. Ghee or clarified butter
1/4 Tsp. Asafetida or Hing powder (can be found in Asian or Indian grocers)
1 Tsp. Whole mustard seeds
1 Tsp Whole Cumin seeds
1 Tsp. Whole Fenugreek seeds
1 Tsp. Crushed Red Pepper or 2 dried red and hot Cayenne Peppers
1 Jalapeño chopped fine
1 Cup Very finely chopped or blended onion. Your gravy should be smooth and big pieces of onion should not float in the gravy.
1 Tbs. Peeled and grated fresh Garlic
1 Tbs. Peeled and grated fresh Ginger
1 Lime Juiced
1 Tbs. Plain yogurt
1/2 Tsp. Turmeric powder
1 Tbs. Ground Cumin seed
1 Tsp. Ground Coriander seed
1/2 Cup Heavy whipping cream
1 Tbs. Raw Cashew Butter (or grind about 12 cashews in your grinder)

Final Garnish
1 Tsp. Garam Masala (see recipe above)
1 Tbs. Ghee

And Remember, SPICE GRINDER = GAME CHANGER

 

How to prepare this recipe
Step 1: Prepare or purchase the Paneer.
Nanak Brand Paneer found in Indian grocery stores is authentic and takes a lot less time to prepare. After cubed, set aside.

Step 2: Prepare the Saag or Spinach:
In a pot put the spinach and salt together and start heating on medium heat. In about 5 minutes you'll find that the mixture collapses in volume. Turn the heat on high and dry up the water. After the spinach is cooled, put it in a food processor or blender, puree it to a smooth consistency and set it aside.

Step 3: Prepare the Garam Masala mix for the final garnish. Grind everything together in a dry spice grinder and set aside. (This mix can be stored in the refrigerator for over a year)

Step 4: Make the gravy and add the Paneer:
Heat the Ghee in a pot on medium. Add the asafetida, mustard seeds, cumin seeds, fenugreek seeds and dried peppers. Put the pot back on medium heat.

When the aroma starts to come out and all the spices sizzle, put in the chopped Jalapeño. Add the onions and fry until they turn light brown. Next add the garlic, ginger, yogurt and lime juice.

When everything is well fried add the turmeric powder, cumin powder, and coriander powder. After about 3-4 minutes add the blended spinach to the spice mixture. (The spinach already has some salt in it so taste before you add more)

When the gravy is thick and bubbling start adding the Paneer pieces. Keep the curry simmering with the Paneer and use your stirring spoon very gently so you don’t break the Paneer pieces.

Add the heavy cream and the cashew butter. Let the curry simmer for at least ten minutes. Be sure to taste the gravy because sometimes spinach can taste a little acidic. It's optional but to balance everything out you can add one teaspoon of sugar. The consistency of the Sagg Paneer gravy should be smooth and creamy.

Lastly, add the final garnish of the Garam Masala and one tablespoon of ghee and take it off your stove. Enjoy with basmati rice or indian flatbread (Naan).

 

The story behind this recipe
It was the 4th of July, 2010 and a man named Robbie caught my interest at a party. After a couple of non-traditional dates, (our first was camping out in the Gold Hills of Colorado, on a work night. The second was shooting a Dirty Harry into a homemade target range of various sized melons) I decided it was my turn to take us on an adventure. I remembered a conversation we had about our mutual love for indian food. So I did some asking around and was informed of a woman named Rosa. I was told she was a “spice magician”, originally from Kolkata, India and that the only way to find her would be at the local farmers market. Determined, I tracked her down and she happily agreed to give my new bf and I cooking lessons.

We spent all with her in a whirlwind of imagination exploding from every jar and pot and pan in her kitchen. Every bite was flavor infused layer upon layer. She would have us lean in over her pan while sautéing spices for the spinach. “Do you see the smells?”, she asked. We would look at each other blankly nodding, “Yes, we see the smells!”

It was a pivotal experience for me. I enjoyed food, but hadn’t seen myself as a foodie before this moment. I remember thinking, I could get into this. I went out to investigate spice grinders and I was proud of my new adult purchase. The next week Robbie and I hit up our local Indian grocer where the array of spices and ingredients were both stunning and intimidating. Armed with our bullet proof list from Mama Rosa the two of us cooked gleefully for hours into the night. Sabzi Pakoras, Mint Chutney, Chicken Tikka Masala, Payesh, and my ULTIMATE favorite dish that I get to share with you today, Saag Paneer. At first bite we couldn’t believe that we just made a meal so PHENOMENAL.

Robbie and I have since been engaged and Mama Rosas food continues to be a part of our lives. It’s a treat and a gift to have learned from her. Cooking is an art from that I’ve grown to truly love and admire.