by Creativecook
View
my 16 recipes »
Photo by Creativecook
Creativecook's Notes:
Expand1/2 cup hot water Ask a question about this ingredient
15 whole almonds Ask a question about this ingredient
1 tablespoon olive oil Ask a question about this ingredient
1 teaspoon butter or ghee(clarified butter) Ask a question about this ingredient
1/2 teaspoon cumin powder Ask a question about this ingredient
1/2 teaspoon coriander powder Ask a question about this ingredient
1 onion, chopped Ask a question about this ingredient
1 tablespoon freshly grated ginger Ask a question about this ingredient
3 tomatoes, chopped Ask a question about this ingredient
4 cups chopped fresh spinach Ask a question about this ingredient
1 cup chopped beet greens Ask a question about this ingredient
1 teaspoon salt Ask a question about this ingredient
1 teaspoon red chili powder Ask a question about this ingredient
3/4 cups cubed paneer or extra-firm tofu Ask a question about this ingredient
1 lime Ask a question about this ingredient
2 tablespoons chopped cilantro Ask a question about this ingredient
1 teaspoon garam masala powder (optional) Ask a question about this ingredient
. Place the almonds in the water and set aside for about 10 minutes. This step can be skipped if you use pre-blanched almonds.
Ask a question about this stepHeat the oil and add in the cumin and coriander powders and cook for a few seconds. Add in the ginger and onion and saute for 2-3 minutes until the onion is tranluscent.
Ask a question about this stepAdd in the spinach, beet green and tomatoes and mix well. Turn the heat to low and cover the pot and let the greens wilt. This process takes about 5 minutes.
Ask a question about this stepIn the meantime, peel the almonds.
Ask a question about this stepTurn off the heat, you should have the spinach and beet greens wilted, with some water released from both the spinach and the tomatoes. Stir in the salt and red chili powder and let the mixture cool just a little.
Ask a question about this stepPlace the spinach and the almonds into the blender and blend for 2-3 minutes until the spinach is very smooth.
Ask a question about this stepPlace this mixture back into the pot and stir in the paneer or tofu and cook through. Cut the lime and squeeze the juice over the spinach mixture.
Ask a question about this stepStir in the cilantro and the garam masala (if using).
Ask a question about this step
Steven is the author of the best-selling Barbecue Bible and the host of two grilling TV shows: The Primal Grill and Barbecue University.
Mmmm, delish! I've never put almonds in my saag paneer. Love that you use beet greens, too! On my must-try list. ;o)