The kale, chard, and spinach in my garden are currently growing so fast, we can barely eat it all. Earlier this week, I went out with a pair of kitchen scissors and came back with a mixing bowl overflowing with greens – and still barely made a dent in the garden. So I turned it all into one of my favorite dark leafy green-based dishes: saag paneer. (I had to do some googling to figure out the difference between palak paneer and saag paneer; apparently palak is spinach only. So what I made was technically saag paneer.)
I used this recipe as a guideline. I wanted to make the paneer myself, because I’ve never done it before, but I didn’t come up with this dinner idea until 5pm, and I still needed to run to the store. So I just bought paneer at an international market.
- paneer, diced (I used a block that was about 5x2x2 inches)
- 1 1/2 tbsp. ghee
- 4 cloves garlic
- 1 (1″) piece of ginger
- 1 serrano chile, stemmed
- 6 cups leafy greens (I have no idea how much I actually used; it was just everything I’d harvested that day)
- 2 tomatoes, roma or vine
- salt, to taste
- 3/4 cup heavy cream
- 1 tbsp. garam masala
- 1 tsp. cayenne
- flatbread/rice/cauliflower rice, for serving (or just eat it on its own. it’s good that way too.)
- Heat the ghee in a large pan on medium-high. (I made my own ghee with these instructions.) Fry the paneer until golden brown, then remove from pan and set aside. Leave the ghee.
- Puree the ginger, garlic, serrano chile, and tomatoes into a paste with a food processor.
- Add the paste to the pan and sautee until fragrant.
- Add the greens to the pan and stir. Once cooked down, puree the mixture to your desired texture.
- After returning the saag to the pan, add the paneer, cream, and spices. Cover and let simmer for 15 minutes.
- Serve with rice, flatbread, cauliflower rice, etc.
I also attempted to make keto naan. I don’t want to talk about that.