This particular version of palak paneer taught me that I definitely have a favorite style of palak paneer. Some palak paneer dishes are creamy whereas others are all spinach. Guess which one I like. Of course, the creamy one. So. I won't be making this recipe again, but I'm really glad I tried it. I also took the opportunity to teach you how to make paneer. Yum. It's always better than buying it from the store! At least the stores I've shopped at. Have you purchased awesome premade paneer before? If so, let me know where to find it!
|I used a Crock Pot liner to help reduce the mess.|
Don't use the liner if you plan to use an immersion blender.
Saag Paneer: Curried Spinach with Fresh Cheese
adapted from The Indian Slow Cooker by Anupy Singla
2 large yellow or red onions, roughly chopped
1 14 ounce can diced tomatoes (if no sugar added tomatoes, add 1 tablespoon sugar)
1 (4-inch) piece ginger, peeled and roughly chopped
20 cloves (one whole head) garlic, peeled
3-4 serrano peppers, ribs and seeds removed
4 tablespoons ground cumin
1 heaping tablespoon red chili powder
1 heaping tablespoon garam masala (an Indian spice blend available at most grocery stores, or any speciality market)
2 teaspoons turmeric powder
Pan-fried cubed paneer from ½ gallon of milk, recipe to follow
2 heaping tablespoons fenugreek leaves (kasoori methi)
Salt to taste, up to 1 tablespoon
- Place 1/2 the washed spinach into the bowl of a 5 quart slow-cooker. You don't need to dry the spinach, or even remove the stems. They get blended in the end. Top with the rest of the ingredients EXCEPT FOR SALT: onions, tomatoes, ginger, peeled garlic, chilies, and spices. Put the rest of the spinach on top. The bowl will be brimming with spinach. Squish it down and put the cover on. It will cook down quickly.
- Cook on high for 3 hours (or low for 4-5). Stir once or twice if you're around to get any spinach sticking on the sides from drying out too badly.
- Blend until smooth with an immersion blender, or transfer to a blender and puree. Make sure the curry is smooth and well blended. Return the puree to the slow-cooker.
- Taste the curry and add salt to taste if needed. Continue to cook on low for another 2 hours. The dish might look done, but the extra cooking allows the flavors to fully develop.
- After cooking, add about 12 ounces of cubed fresh or fried paneer to the curry. Add the fenugreek leaves. Turn the slow cooker off, then replace the lid and let sit for about 10 minutes to gently heat the cheese.
- Serve with rice, roti, or naan. (Preferably naan, if you're me)
- The recipe yields about 10 cups so you will have leftovers for lunch the next day.
|Your Crock Pot will be very very full.|
Not my favorite way to make saag paneer. I have a recipe (unfortunately I haven't shared it with you yet) that uses one pan and frozen spinach. It takes 30 minutes. I'll be keeping that one on hand and might possibly lose this one. Without a stick blender, this recipes makes a complete mess out of your kitchen. No fun.
However, if you eat the leftovers for breakfast with a glass of V8, you've already had 4 servings of veggies in one meal! Power breakfast!
Oh, I did find garam masala at my local grocery store, but you can find it cheaper at World Market :)
I'll-stick-with-my-other-recipe: 1 vote!
|Cheese and spinach with basmati rice.|