Subj : NYT E-Z DINNER - 099
To   : All
From : Dave Drum
Date : Mon Feb 05 2024 06:54:36

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Saag Paneer
 Categories: Greens, Vegetables, Herbs, Dairy, Cheese
      Yield: 4 servings
 
      1 lb Fresh baby spinach
      2 tb Ghee
      8 oz Paneer; in 1" X 1/2" pieces
    1/2 c  Fine chopped yellow onion
           Salt & black pepper
      1 tb Fresh grated, peeled,
           - ginger
      2 ts Grated garlic
      1    Serrano chile; stemmed,
           - minced
    1/2 ts Ground coriander
    1/4 ts Ground cumin
    1/2 c  Heavy cream
           Steamed rice and/or Indian
           - flatbread; to serve
 
  In a food processor, working in batches, pulse spinach
  until minced but not pureed. Do not pack the spinach too
  tightly or it won’t get evenly chopped. You should have
  about 3 packed cups of minced spinach.
  
  Heat 1 tablespoon ghee over medium in a large nonstick
  skillet. When it shimmers, add paneer and cook, turning
  occasionally, until golden all over, 5 to 7 minutes.
  Using tongs or a fish spatula, transfer cheese to a
  plate, leaving as much ghee as possible in the skillet.
  
  Reduce heat to medium-low, add the remaining 1
  tablespoon ghee and the onion, and season with salt and
  pepper. Cook, stirring occasionally, until softened but
  not browned, about 5 minutes.
  
  Add ginger, garlic and chile, and cook, stirring
  occasionally, until fragrant and well incorporated, 1
  minute. Stir in coriander and cumin until well blended.
  
  Add minced spinach and 1/2 cup water, and increase the
  heat to medium. Season with salt and pepper and cook,
  stirring occasionally, until spinach is completely soft
  and most of the liquid is absorbed, about 8 minutes.
  
  Stir in heavy cream and paneer until well incorporated.
  Season with salt and pepper. Transfer to a serving bowl.
  
  Divide rice and/or flatbread among 4 shallow bowls or
  plates. Pass the saag paneer to spoon on top.
  
  By: Kay Chun
  
  Yield: 4 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Chicken fat is better for you than shrimp or most fish!

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