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Cooking with the Coyotes: Saag Paneer

April 2, 2019 By Eric Lofdahl

Adding broth to the saag paneer

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 heatSaag paneer simmering in a Clay Coyote Saucepan
  • 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!

 

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Filed Under: Foodie News, Our Story, Pottery, Recipes, The Gallery Tagged With: clay coyote, cooking with clay, cooking with the coyotes, flameware, handmade, madeinmn, Saag PAneer, skillet

Friday Night Take-In

November 10, 2018 By Morgan

Indian Take-In made in Clay Coyote Flameware Pottery Butter Chicken in a CazuelaIt’s Friday night. The fireplace is roaring. The red wine is breathing. The closest Indian food restaurants are about an hour

away. The only answer is to whip up “take-in.”

Butter Chicken (aka Chicken Makhani) in a Clay Coyote Flameware Cazuela. I recommend this one from AllRecipes.

Saag Paneer in a Clay Coyote Flameware Skillet

  • I can’t get paneer in Hutch, but we have this cheese called Bread Cheese in the fancy cheese section of the local Cashwise. It’s pretty similar in texture and taste. I have no idea what it actually is used for, I have been subbing it in for paneer.
  • Indian Take-In made in Clay Coyote Flameware Pottery Saag PaneerMy method:
      • Heat 1 tablespoon olive oil in skillet.
      • Add diced onion, ginger paste, and about 1 teaspoon of all these: turmeric, cayenne pepper, garlic powder, onion powder, garam masala. ( Note: you could probably use just the garam masala and Penzeys’ Curry Now which is a magic blend of all the right spices.)
      • Saute spices for about 1 minute on Medium.
      • Add 1 package organic defrosted chopped spinach.
      • Add 1 cup chicken (or veggie) broth.
      • Simmer for about 15 minutes.
      • Mix in 1/4 cup milk or cream and cubed paneer or bread cheese.
      • Indian Take-In made in Clay Coyote Flameware PotterySimmer for another 2-4 minutes on low.
      • Serve over rice with naan.

     

Naan from the grocery store’s bakery, but I have aspirations.

 

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Filed Under: Foodie News, On the Horizon, Our Story, Potter's Life, Recipes Tagged With: Butter Chicken, Cooking at home, cooking with clay, flameware, Indian Food, Naan, Saag PAneer, Take-IN

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Phone (320) 587-2599

Mail PO BOX 363, Hutchinson, MN 55350

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