Dinner at 8

Saag Paneer

Serves: 4
Saag Paneer
Ingredients
  • 1/2 tsp cardamom seeds, (about 15 pods)
  • 1/4 tsp whole coriander seeds
  • 1/4 tsp white peppercorns
  • 1/8 tsp whole cumin seeds
  • 2 whole cloves
  • 2 tbsp canola oil
  • 1 medium onion, quartered and thinly sliced
  • 2 cloves garlic, thinly sliced
  • 1 serrano chile, minced, seeds reserved
  • 1/2 inch piece fresh ginger, peeled and minced
  • 1 tsp yellow mustard seeds
  • 1/4 tsp fenugreek seeds
  • 1/2 stick cinnamon
  • 1 pound green kale, deribbed and chopped
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1/2 pound paneer, cut into 1/2" cubes
Special Equipment
  • pressure cooker
  • metal tea infuser
  • stick blender
Instructions

  1. Seal cardamom seeds, coriander, peppercorns, cumin, and cloves inside tea infuser and set aside.

  2. Heat oil in the bowl of a pressure cooker and sauté onions, garlic, chile with seeds, and ginger until soft. Add mustard seeds, fenugreek, and cinnamon and cook for 30 seconds until fragrant. Add kale and stir until wilted. Add broth and cream and stir to combine.

  3. Add the tea strainer to the liquid and cook under pressure for 1 hour. Remove cinnamon stick and tea strainer.

  4. Use stick blender in short bursts to slightly puree the mixture — it should be half chunky, half smooth. Salt to taste. Stir in paneer and allow to warm for 5 minutes. Serve with rice.

Notes

Any sturdy green (or a combination) like mustard, chard, collards, or spinach can be used in place of kale.