Food for the (Gluten Intolerant) Soul

Ingredients:

Paneer

• 300 grams of paneer (cubed)
• 2 tablespoon ghee (clarified butter) or oil
• 1 teaspoon turmeric powder
• 1 teaspoon hing (asafoetida)
• Salt to taste

Spinach

• 500 grams of frozen spinach (thawed and drained

Masala

• 1 large onion (finely chopped)
• 1 tablespoon ghee (clarified butter) or oil
• 3 medium tomatoes (finely chopped) can be tinned tomatoes
• 2 tablespoon garlic
• 2 tablespoon ginger
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1 teaspoon turmeric powder
• 2 teaspoon garam masala powder
• 2 teaspoon coriander
• 2 teaspoon cumin powder
• 1 teaspoon ground coriander seeds
• 1/2 teaspoon black pepper powder
• 2 teaspoon ground fenugreek seeds (or 1 tablespoon kasuri methi)
• 2 teaspoon hing (asafoetida)
• 2-3 green chilies (slit or chopped) optional
• 1 teaspoon red chili powder (adjust to taste) optional
• 1 tablespoon fresh cream (optional)
• 1 tablespoon lemon juice
• Salt to taste

Instructions:

Prepare the Paneer:

• Coat the paneer in 2 tablespoon of ghee or oil, 1 teaspoon turmeric and 1 teaspoon hing (asafoetida).
• Lightly fry the paneer cubes until golden brown on all sides. Set them aside on a plate.

Prepare the Spinach:

• Thaw the frozen spinach and drain any excess water.
• Blend the spinach into a smooth puree. If you want a slightly chunkier texture, you can pulse blend half the spinach and finely chop the rest. Set aside.

Cook the Masala:

• In the same pan, add another tablespoon of ghee or oil.
• Add cumin seeds, mustard seeds, and a pinch of hing (asafoetida) if using. Let them splutter.
• Add chopped onions and sauté until they turn golden brown.
• Add the ginger, garlic and green chilies. Sauté for another 2 minutes until the raw smell disappears.
• Add the chopped tomatoes and cook until they become soft and the oil starts to separate.
• Add the rest of the spices. Cook for 3-4 minutes, stirring frequently.

Combine and Simmer:

• Add the spinach to the masala mixture and stir well.
• Add salt to taste and let the mixture simmer for about 7-10 minutes on low heat, allowing all the flavors to meld together. I like it well cooked and let it cook on low heat for 40 minutes.
• Add the fried paneer cubes to the spinach gravy.
• Stir in the fresh cream (if using). Let it cook for another 2-3 minutes.
• Squeeze in some fresh lemon juice for a bit of tanginess.

Additional Tips:

• Spice it Up: For more heat, increase the amount of green chilies or add a pinch of cayenne pepper.
• Herbal Boost: Add a handful of fresh cilantro or mint leaves when blending the spinach for an extra layer of flavor.
• Butter/Ghee Finish: Drizzle some melted butter or ghee on top before serving for a richer taste.
• Smoky Flavor: To add a subtle smoky flavor, you can use a charcoal smoke method (dhungar) by placing a hot coal in a small bowl within the saag, pouring a little ghee on it, and covering it with a lid for a few minutes.

The perfect side dish and even better the next day.