Tuesday, November 8, 2011

"Cheating" Saag Paneer with Urad Dal- Indian cooking

Saag paneer with urad dal
 First, I must admit I cheated and used a packet (but the saag was organic and fresh, and the paneer had to be cut up hehe)

In a small blender, blend fresh shaved (or packet, unsweetened) coconut about 3/4 cup, 1 chili pepper, and a bunch of fresh cilantro into a pulp

Soak 1 cup urad dal for 6 hours
Steam for 25 minutes in a steamer (alternatively, you can also put one part soaked dal with 1.5 parts water, bring to a boil, and simmer for 20 minutes, ensuring the dal doesn't stick to the bottom)
 

In a pan, fry mustard seads in oil, add hing
Add 4-5 curry leaves and stir in a dallop of crushed garlic, fry for a few minutes, strirring
Add a small dalop of crushed ginger, stir
Add the blended mix from above, stir well
Add a dash of turmeric
Add soaked dal and bring to a light boil
Add salt to taste just before serving 
  
For Paneer
16 oz frozen, defrosted spinach
1 medium onion, thinly sliced
2 tbsp ginger-garlic paste (or 2 tbsp each (to taste) of the same, crushed)
1/3 cup water
3 tablespoons plain yogurt
2 teaspoons garam masala
1 teaspoon black mustard seeds
1/2 teaspoon tumeric
1 tomato, diced (or blended)
1/2 teaspoon hing
1/2 teaspoon red pepper
juice of 1/2 lemon

canola oil


Directions:
In a large skillet, heat a small amount of oil. Add the muster seeds and once they start popping add the hing. saute the onion until translucent and then add the ginger-garlic paste and chili. Add the rest of the spices, spinach, water,and tomato  and simmer for about 20 minutes. Add the paneer and yogurt and bring to a slow boil until paneer is warm.

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