Saag [paneer]

By gnikylime

From Classic Indian Cooking by Julie Sahni

I added some modifications to make saag paneer.

Ingredients

• 1 lb / 0.5 kg fresh spinach, or one 10-oz/300g. package frozen chopped spinach
• 1 lb / 0.5 kg fresh mustard, kale, collard or fresh beet greens , or one 10-oz/300g. package frozen chopped greens
• 8 small or 4 medium-size boiling potatoes (approx. 1 lb./0.5 kg) -or- 4 small potatoes and one served of paneer [https://www.keyingredient.com/recipes/3748685033/paneer/]
• 5 T. / 75 mL usli ghee or light vegetable oil
• 1 t. / 1 Teelöffel cumin seeds
• 1 t. / 1 Teelöffel finely chopped garlic
• 2 green chiles, seeded and minced, or 1/4 teaspoon red pepper
• 0.5 t. / 0.5 Teelöffel ginger powder
• 1.5 t. / 1.5 Teelöffel Kosher salt
• 0.75 t. / 0.75 Teelöffel garam masala

Preparation

Step 1

1. Pick over and discard all rotting, wilted, and yellow leaves. Wash the greens by dunking them into several changes of cold water until all the sand is washed away. Drain, pat the greens dry with paper towels, and place them on a chopping board. Chop the greens (leaves and stem) coarsely. If you are using frozen chopped greens, defrost thoroughly, and squeeze out the excess water by pressing with the back of a spoon, or use your hand. Set aside.
2. Peel the potatoes, and cut the potatoes into 1/2-in./1-cm. cubes. If using paneer, make sure it is cubed to the same size as well.
3. Heat the ghee over medium-heat heat in a large frying pan or any shallow pan, preferably one with a non-stick surface. When it is very hot, add cumin seeds. When the cumin turns dark (about 10 seconds), add garlic and chili or red pepper if you are using them. Stir rapidly for a moment or two, and add potatoes on one side of the pan and paneer on the other. Reduce heat to medium and fry the potatoes (and paneer), turning and tossing them until they are lightly browned all over (about 5-8 minutes). Remove the paneer when browned and put on a paper-towel-lined plate. Add about 1 cup / 225 mL of the chopped greens and stir it in. When the greens get limp (about 1/2 minute) add another cup of greens. Continue until all greens are incorporated. Sprinkle with ginger powder and salt. Stir well to mix. Add 1-1/4 cups / 300 mL boiling water, reduce heat and cook, covered, until the potatoes are tender (20-25 minutes). Uncover, and continue cooking until the excess moisture evaporates (about 15 minutes). The vegetables must be stirred very carefully at this stage, as the potatoes break easily. Increase heat to medium and continue frying, stirring the vegetables gently until the potatoes and greens look almost dry and the butter begins to coat and glaze the vegetables (about 5 minutes). Stir in garam masala (and paneer), and turn off heat. Check for salt, and serve.