Saag Paneer (Tyler Florence) Recipe

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Saag Paneer (Tyler Florence)
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Ingredients
10
Count
Nutrition
324
Calories
Total time
40
Minutes
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Ingredients:

Directions:

  1. Bring a large pot of water to a boil, toss in the spinach and blanch for 1 minute until very tender. Dump the spinach into a colander and press firmly with the back of a spoon to extract as much water as possible, set aside.
  2. Heat the ghee in a deep skillet over medium-high flame. Add the cubed paneer and fry for a couple of minutes until light brown on all sides, gently turning to avoid breaking up the cubes. Remove the cheese from the skillet and set aside.
  3. Return the skillet to the heat and sauté the onions, garlic, and ginger; cook and stir for about 5 minutes until soft. Sprinkle the mixture with the curry powder; continue to stir to marry the flavors, about 1 minute. Fold in the chopped spinach and give everything a good toss. Shut off the heat and stir the buttermilk and yogurt into the spinach to incorporate. The mixture should be creamy and somewhat thick. Gently fold in the fried paneer cubes, season with salt, to taste, and serve with steamed basmati rice and/or flat bread.
  4. Ghee:
  5. 1 pound unsalted butter
  6. Put the butter in a heavy saucepan over moderate heat, swirl the pot around to ensure that it melts slowly and does not sizzle or brown. Increase the heat and bring the butter to a boil. When the surface is covered with foam, stir gently and reduce the heat to the lowest possible setting. Gently simmer, uncovered, and undisturbed for 45 minutes, until the milk solids in the bottom of the pan have turned golden brown and the butter on top is transparent. Strain the ghee through a sieve lined with several layers of cheesecloth. The ghee should be perfectly clear and smell nutty; pour into a glass jar and seal tightly.
  7. Yield: 1 1/2 cups
  8. Curry Powder:
  9. 2 tablespoons coriander seeds
  10. 1 tablespoon cumin seeds
  11. 1 teaspoon fennel seeds
  12. 1/2 teaspoon whole cloves
  13. 1/2 teaspoon mustard seeds
  14. 1 tablespoon cardamom seeds
  15. 1 tablespoon whole black peppercorns
  16. 2 dried red chiles, broken in pieces, seeds discarded
  17. 1 tablespoon turmeric
  18. Toast the whole spices (coriander, cumin, fennel, cloves, mustard, cardamom and peppercorns) and the chiles in a small dry skillet over medium-low heat, shaking the pan often to prevent them from burning. Toast for a couple of minutes until the spices smell fragrant. In a clean coffee grinder, grind the toasted spices together to a fine powder. Add the turmeric and give it another quick buzz to combine. Use the spice blend immediately, or store in a sealed jar for as long as 1 month.
  19. Yield: about 1/2 cup
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 323.8 Kcal (1356 kJ)
Calories from fat 217.39 Kcal
% Daily Value*
Total Fat 24.15g 37%
Cholesterol 43.22mg 14%
Sodium 428.82mg 18%
Potassium 1423.05mg 30%
Total Carbs 19.67g 7%
Sugars 2.74g 11%
Dietary Fiber 7.05g 28%
Protein 10.93g 22%
Vitamin C 66.7mg 111%
Iron 7.8mg 43%
Calcium 335.6mg 34%
Amount Per 100 g
Calories 80.46 Kcal (337 kJ)
Calories from fat 54.02 Kcal
% Daily Value*
Total Fat 6g 37%
Cholesterol 10.74mg 14%
Sodium 106.56mg 18%
Potassium 353.63mg 30%
Total Carbs 4.89g 7%
Sugars 0.68g 11%
Dietary Fiber 1.75g 28%
Protein 2.72g 22%
Vitamin C 16.6mg 111%
Iron 1.9mg 43%
Calcium 83.4mg 34%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.7
    Points
  • 9
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

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