Saag Paneer

The last time I made Saag I used chicken and my friend Therese said that Saag Paneer is so much better as the flavor of the chicken overwhelms the sauce. This inspired me to make my own paneer which I used in this recipe, and the result was sheer perfection! I am so glad that I did this, it’s now my absolute favorite dish! Thanks Therese for the inspiration!

Saag Paneer

10 Ounces Spinach Leaves, washed
1 Inch piece Fresh Ginger Root, grated
2 Garlic Cloves, crushed
1 Jalapeno, top removed, do not remove seeds
1 Cup Water
2 Tablespoons Vegetable Oil
2 Bay Leaves
¼ Teaspoon Black Peppercorns
1 Onion, finely chopped
1-14 Ounce Can Crushed Tomatoes
2 Teaspoons Curry Powder (I like to use yellow curry powder)
1 Teaspoon Salt
1 Teaspoon Chili Powder
1 Teaspoon Cumin
6-8 Tablespoons Plain Yogurt
2 Pounds Paneer, cut into cubes (fry in a little bit of butter to brown, if desired)

Cook the spinach, without water in a tightly covered pan for 5 minutes. In the meantime put the ginger garlic chili pepper and ¼ cup of the water into a food processor and process until very finely minced. Next add the cooked spinach and process just until spinach is finely cut up, no not puree completely.
Heat the oil, add the bay leaves and peppercorns and fry for 2 minutes. Add the onion and fry for 6-8 minutes more.
Add the canned tomatoes to the pan and simmer for a further 5 minutes. Add the curry powder, salt, chili powder, and cumin and stir well to mix. Allow to cook for 2 minutes.
Add the spinach puree and the remaining water to the pan, and leave to simmer for 5 minutes.
Stir in the yogurt 2 Tablespoons at a time and simmer for 5 minutes. Cover and cook at a very low simmer for about 2 hours, for the flavors to meld together. (this is optional, but really makes the dish much more flavorful).
Add the paneer , cover and cook for 20 minutes more or until the paneer is heated through, stir in a little bit more yogurt and serve with warm naan bread, or over rice.

Pasta with Spinach Pesto Sauce

I was at my friends watching Food Network and immediately had to try this recipe. I love spinach and how could a sauce made with spinach, goat cheese and cream cheese not be amazing? This would be a great dish to whip up for a last minute dinner party; it literally took 10 minutes from start to finish!

Pasta with Spinach Pesto Sauce

10 Ounce Bag Baby Spinach
2 Cloves Garlic, peeled
2 Ounces Goat Cheese, at room temperature
2 Ounces Cream Cheese, at room temperature
1 Teaspoon Salt
1 Teaspoon Pepper
1 Pound Pasta
2 Tablespoons Parmesan Cheese

Cook pasta according to directions, reserve some of the pasta water.
While pasta is cooking you can make your sauce. In bowl of food processor mince garlic. Add half of the spinach, goat cheese, cream cheese, salt and pepper and process until smooth and creamy, place in large bowl or serving dish. Roughly chop the remaining spinach and add to bowl. Drain pasta and place into bowl with the pesto sauce and stir to combine, add a little reserved pasta water if sauce it too dry. Sprinkle with parmesan cheese and serve.

Chicken Saag

This is one of my favorite indian dishes. It's full of flavor and has a beautiful green color. I like to kick up the spice a bit and add an extra chili pepper with the seeds. I would serve this with basmati rice and naan bread. This recipe is from one of my favorite cookbooks, "Best-Ever Curry," by Mridula Baljekar. I have made a few minor changes.

Chicken Saag

10 Ounces Spinach Leaves, washed
1 Inch piece Fresh Ginger Root, grated
2 Garlic Cloves, crushed
1 Jalapeno, top removed, do not remove seeds
1 Cup Water
2 Tablespoons Vegetable Oil
2 Bay Leaves
¼ Teaspoon Black Peppercorns
1 Onion, finely chopped
1-14 Ounce Can Crushed Tomatoes
2 Teaspoons Curry Powder (I like to use yellow curry powder)
1 Teaspoon Salt
1 Teaspoon Chili Powder
3 Tablespoons Plain Yogurt, plus extra to serve
6 Boneless Skinless Chicken Breasts, cut into 2 inch cubes

Cook the spinach, without water in a tightly covered pan for 5 minutes. Put the spinach, ginger, garlic and chili with ¼ cup of the water into food processor and process to a puree.

Heat the oil, add the bay leaves and peppercorns and fry for 2 minutes. Add the onion and fry for 6-8 minutes more.

Add the canned tomatoes to the pan and simmer for a further 5 minutes. Add the curry powder, salt and chili powder and stir well to mix. Allow to cook for 2 minutes.

Add the spinach puree and the remaining water to the pan, and leave to simmer for 5 minutes.
Stir in the yogurt 1 Tablespoon at a time and simmer for 5 minutes.

Add the chicken. Cover and cook for 25-30 minutes or until the chicken is tender. Serve with warm naan bread. Serve with plain yogurt.