Sag and Paneer

  • Total: 20 min
  • Prep: 5 min
  • Cook: 15 min
  • Yield: 4 servings
  • Level: Easy
  • Ingredients

    • 2 cups chopped fresh broccoli
    • 2 cups chopped fresh rapini
    • 2 cups chopped fresh spinach
    • 2 tablespoons grape seed oil, plus more for frying the paneer
    • 1 onion, chopped

 

  • 1 tablespoon chopped fresh garlic
  • 1 tablespoon chopped fresh ginger
  • 1 tablespoon garam masala
  • 1 teaspoon fenugreek seeds
  • Pinch salt
  • 1 cup cubed paneer (Indian cheese)
  • Serving suggestion: Serve with rice.

Directions

Steam the broccoli, rapini and spinach in a stove top steamer until they are bright green and tender, and then set aside. Place a large skillet over medium-high heat and add the oil. Add the onion, garlic, and ginger and cook for 4 minutes. Add the garam masala, fenu greek seeds, and salt and stir well to toast. Stir in the steamed greens and let simmer for 5 minutes. Heat another nonstick skillet over medium-high heat and add oil. Add the cubed paneer to the hot oil and cook until golden, turning frequently. Stir the paneer into the spinach mixture and serve with rice.

 

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