I don't say this often, but I was so proud of myself yesterday after making Saag Paneer from scratch at home!
It all started after a coworker shared a recipe he made in his pressure cooker for saag (an Indian spinach side). I thought I will do the same, and also make paneer (Indian cheese).
Special thanks to my friend Sangeetha for providing dried fenugreek leaves: they add a great depth of flavor to saag.
I used My Heart Beets' Recipe for saag with a few changes:
1) I used 36 ounces of spinach because I could not find mustard greens
2) I did not have ghee, so used olive oil
WARNING: use less salt than what the recipe calls for. Don't freak out about how much spinach you have in the beginning: add it to the pressure cooker in batches and allow it to wilt before adding more.
For the paneer, I used Swasthi's recipe. I had to add more lemon juice, but the final result was pretty good, if not perfectly shaped as I had to run out to a museum outing with my friend. I used the leftover liquid from paneer to cook basmatti rice.
Leftovers for lunch will be awesome!
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