Owner, CEO, and chef Morgan Baum whipped up a delicious saag paneer for lunch here at the Clay Coyote today. She has written about this recipe before as a part of a Friday night “take-in” meal she made when craving Indian food. The recipe is simple enough to be a great option for a weeknight meal or a quickly prepared lunch as well.
Now, you may not have paneer at home, and if you live in Hutchinson, you won’t find it at the grocery store. Luckily, bread cheese can be found here, and it works as a great substitute.
Here is the recipe she uses.
- Heat 1 Tbsp of olive oil in your Clay Coyote Flameware Saucepan
- Add diced onion, ginger paste, and 1 tsp each of turmeric, cayenne pepper, garlic powder, and garam masala.
- Alternatively, add the garam masala and 4 tsp of Penzeys’ Curry Now
- Saute for 1 min on medium heat
- Add 1 package (16 oz.) of defrosted organic chopped spinach
- Blend about half of the spinach with an immersion blender or food processor for a smooth, silky end result
- Add 1 cup of chicken or vegetable broth and simmer for 10 mins
- Mix in 1/4 cup milk or cream and cubed paneer or bread cheese
- Simmer another 2-4 mins on low
Serve your saag paneer with rice and naan, and enjoy!
My method:
Simmer for another 2-4 minutes on low.