Saag Paneer

To go with my rosemary scallion parathas, I made saag paneer. The best Saag Paneer I have tasted comes from a local Indian restaurant in Kirkland. But, I feel so guilty during and after the meal, because it is so sinfully rich. I have always been looking for an authentic, yet healthy way to make this dish, and finally achieved it last night. What's different about this dish, is that the paneer is not fried, there is only 2 tsp of oil used and no heavy cream in this dish. But, it was authentic, creamy and luscious.

Add the spinach, ginger, garlic and chopped onion to a skillet over medium high heat along with a tbsp of water. When the spinach begins to wilt. Transfer the mixture to a food processor and process until the mixture is finely minced but not pureed. Dice the paneer into 1/2 inch cubes. Set aside.

In the same pan over medium heat add the dry red chillies, cinnamon and cardamom. When these spices are fried, add the ginger garlic paste and fry for a couple of minutes. Add the chilli powder, garam masala and coriander powder. Fry for another couple of minutes until the raw smell disappears. Add the minced greens to this mixture and let it come to a boil. Cook for a couple of minutes. Lower the heat, and whisk in the yogurt, taking care not to let it curdle. Add the half and half too if using. The half and half or cream stabilizes the yogurt and prevents it from curdling now, and if you were to reheat the curry later. If you don not plan on reheating it, you can omit it. Check for seasoning and add the paneer. Let it come to a gentle simmer and remove from the heat. Let the curry rest for a couple of minutes before serving. This lets the spices permeate the paneer. Serve hot with rotis or naan.

Verdict: Creamy and luscious without the guilt, and was the perfect pairing to the parathas.