Sag and Paneer by Bal Arneson |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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yummy Ingredients:
2 cups fresh broccoli (chopped) |
2 cups fresh rapini (chopped) |
2 cups fresh spinach (chopped) |
2 tablespoons grapeseed oil, plus more for frying the paneer |
1 onion, chopped |
1 tablespoon fresh garlic (chopped) |
1 tablespoon fresh ginger (chopped) |
1 tablespoon garam masala |
1 teaspoon fenugreek seeds |
1 pinch salt |
1 cup panir, cubed (indian cheese) |
Directions:
1. Steam the broccoli, rapini and spinach in a stovetop steamer until they are bright green and tender, and then set aside.
2. 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, fenugreek seeds, and salt and stir well to toast. Stir in the steamed greens and let simmer for 5 minutes.
3. 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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