The saga of Saag

I consider myself to be a very fortunate person, not because I am wealthy, or possess the chiseled features of a G.Q. cover model, but due in part to the fact that I have been lucky enough to have experienced travel all over the world.  I was first introduced to saag paneer while spending time in Pakistan, where this creamy concoction is present at many meals.  To escape the heat of the day, we would commonly dine outside late at night.  It was there, under strings of lights at an outdoor Bar-B-Q in Lahore where I first fell in love with the sumptuous green mistress named Saag.

Saag is common to the Punjab region of India and Pakistan.  Primarily prepared as a spinach based dish, it can also be made with mustard greens or broccoli. Paneer is a curd cheese formed by heating milk with an acid such as lemon or vinegar, and dates back to 3500 BCE.  Of Indian origin, paneer is referred to in the Vedas, the oldest books in the library of man. Naan is a flat bread which is baked by sticking flat ovals of dough to the inside walls of a clay oven. Naan is found in the same regions where saag is present, as well as across the Arab states of the Persian Gulf.  Saag Paneer or Saagwala, is often served with naan rushed directly to the table from the tandoor.  Today these dishes are widely popular all over the western world. This simple dish is one of my favorite memories of my excursions in South East Asia.

Print

Saag Paneer

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

 

A delicious creamy spinach dish with bits of paneer commonly served with naan bread as a dip.

Course: Appetizer, Main Course

Cuisine: Indian, Vegetarian

Servings: 6 servings

Ingredients

• 1 large onion
• 6 cloves garlic
• 1 oz fresh ginger
• 1 lb frozen spinach, thawed and drained
• 1 cup plain yogurt
• 4 oz buttermilk
• 2 teaspoon red chili powder
• 2 teaspoon garam masala
• 1 cup half and half
• 6 oz paneer or firm tofu, cubed
• 1 salt to taste

Method

1. Grind the onion, garlic, and ginger into a fine paste.
2. In a medium saucepan, combine the paste, spinach, yogurt, buttermilk, chili powder, and garam masala.
3. Simmer over medium heat for 20 to 30 minutes. Mash with a potato masher or blend with an immersion blender.
4. Add the half and half and simmer until mixture has a creamy consistency, 10 – 15 minutes.
5. Dust cubes of paneer or tofu in flour and lightly brown in skillet. Add the cubes to the spinach mixture and cook another 5 minutes.

6. Season with salt and serve while hot with fresh Naan Bread or over rice.

Naan Bread Recipe