Saag Paneer

-please feel free to enter your own clever anecdote here: I am busy doing mundane tasks such as laundry, which has left me satisfied, but not particularly inspired.-

This recipe is yummy. It is healthy. It elevates spinach to a whole different plane of delicious. Try it sometime.

Saag Paneer

• 20 oz. baby spinach leave, washed and rinsed well
• 4 t butter or ghee, divided
• 4 t coconut oil or grapeseed oil, divided
• 24 oz. paneer (you can make your own or purchase it from good grocery stores and/or Indian grocery stores: in Rochester, I recommend India House Food & Imports Store: http://www.indiahouse.com/StoreProducts/Store_Menu.htm)
• 1 medium onion, chopped
• 1″ piece ginger, peeled and chopped
• 3 small green chilies
• 1 t curry  powder
• 2-3 t garam masala (like the paneer, this can be found at India House Food and Imports)
• 1 t cumin
• 1-2 c plain yogurt (preferably whole-milk yogurt: again, go to India House), as needed
• Salt, to taste
• 1/2 c chopped cilantro
• 1/2 c chopped parsley
• 1/2 c golden raisins, soaked in HOT water about 10 minutes to soften (optional)
• Cooked basmati or jasmine rice
• Naan bread (optional)

1. Steam the spinach quickly, just until soft and bright green. Drain and set aside.
2. Heat 1 teaspoon each of butter (or ghee) and oil over medium heat in a large, nonstick pan.Add half the paneer, frying until each square is browned on two or more sides, turning the paneer and shaking the pan occasionally: this will take about 10 minutes . Remove from pan, set aside, and repeat with the remaining paneer.
3. Wipe out the pan. Heat the remaining butter (or ghee). Add the onion and saute until nearly translucent. Add the ginger, garlic and chilies and saute until onions are completely soft and translucent, 3-5 minutes more.
4. Add the curry, garam masala, and cumin. Stir until fragrant, about 1 minute.
5. Add the cooked spinach to the pan, stirring until well-blended. Transfer mixture to a food processor and add enough yogurt to render the mixture creamy. Pulse until smooth, but not pureed.
6. Return to pan. Stir in paneer, cilantro, and parsley. Adjust salt and seasonings to taste. Heat gently until the paneer softens somewhat.
7. Serve over rice with naan bread. Sprinkle with softened golden raisins, if desired.