Saag Paneer

I've tried to do all of the metric conversions for you. Plus a little research on some of the more unusual ingredients.

10 oz. paneer (see recipe in this blog)

1 lb spinach, washed and finely chopped (or you can mix other greens with it to make up the amount - kale, choi sum)

1 T garlic paste

1 T ginger paste

green chilis to taste

1/2 c of gram flour (ground dried chickpeas - probably available in a health food store)

2 oz. butter

salt to taste

For the Tarkha Sauce:

1 onion, chopped

1 - 2 tomatoes, chopped or 15- g canned tomatoes with juice

1 T tomato paste

1-2 T oil

slivers of fresh ginger (optional)

salt to taste

1/4 t chili powder (to taste)

1 t cumin powder

1 t garam masala (this is a mixture of indian spices)

In a covered pan add about 2/3 cup water, finely chopped spinach, salt, garlic/ginger psate, green chilis and buter. Cook vegetables until soft. Meanwhile, cut the paneer into edible sized cubes. Melt oil in a pan over medium heat. When hot, but not smoking, brown the cubes of paneer, taking care as it tends to splatter when the fat gets hot. Drain on absorbent kitchen paper and set aside.

Make a thin paste of the gram flour with water and mix slowly inot the cooked spinach leaves. Keep stirring until the flour blends into the spinach and leave it to continue simmering. If you have a puree machine, gently 'mulch' this pinach or 'saag' so it is not lumpy, yet not pureed totally. It should still have some texture.

For the 'tarkha', heat oil in a pan, add the chopped onions and fry till golden brown. Add tomatoes, tomato puree, salt, chili powder, and cumin powder together with the slivers of ginger and cook until the oil separates from the sauce. Add this to the cooked spinach or 'saag' and allow to cook further until the juices have evaporated, scraping and mixing anything that sticks to the bottom of the pan. This adds extra flavor as long as you do not let it burn. Finally, add the paneer, recover and simmer for 6 - 8 minutes. Sprinkle with the garam masala and leave to absorb the flavors for a few minutes. Taste and adjust seasoning. Serves 8.