Saag and Paneer

By Dr. Anju Sodhi (BAMS, ND)

HEALTHY SAAG RECIPE

Ingredients

16 oz Fresh Spinach (1 pound)
¾ Cup Water
4 Tbsp Extra Virgin Olive Oil
1 Large Yellow Onion (diced)
2 Garlic (Minced)
½ tsp Ground Ginger
1 ½ tsp Garam Marsala
1 tsp Ground Cumin
2 tsp Real Salt
2 Fresh Tomatoes (pureed)
6 oz Paneer Cheese (cubed) – or could sub favorite meat of choice, such as cooked chicken or lamb
2 Tbsp Coconut Milk

INSTRUCTIONS

Place spinach leaves and water in a saucepan and cover with a lid. Bring to a simmer and cook until leaves are tender. Transfer spinach and remaining water to a blender. Puree spinach until smooth and set aside in a small bowl.
Puree the fresh tomato until smooth. Set aside in a small bowl.
Heat the olive oil in a large saute pan over medium high heat. Add the onion and saute for 2-3 minutes, or until soft and translucent. Add the garlic, ginger, garam masala, cumin, and salt, and saute for another minute.
Pour in the tomato puree and cook for 1 minute.
Add in the spinach puree, paneer, and coconut, stir gently, and cook for another 5 minutes on medium heat. Check seasonings and add more salt, if desired.