This recipe for saag paneer, one of my fav North Indian dishes comes together in minutes using my Coconut Cashew Korma simmer sauce. The recipe is so delicious as is but in case you want to make it a little more special, I have an optional step of adding a tadka, or tempering of spices at the end.
If you are vegan, sub in tofu for the paneer and for another variation, add in cubed feta which you don't need to fry beforehand. I've also made this recipe with baby kale instead of spinach and works perfectly.
1 pound baby spinach (this recipe is forgiving so if you buy a big box of spinach and it has 11 or 12 oz, no need to buy more)
1 jar Brooklyn Delhi Coconut Cashew Korma simmer sauce
1-2 tablespoons high heat oil like sunflower or canola
14 oz paneer (or extra firm tofu or 6 oz feta), cubed (these amounts are also forgiving so use whatever size the package you have purchased contains)
2 tablespoons ghee or high heat oil like sunflower or canola
1 teaspoon cumin seeds
1 pinch of asafetida (if you don't have it's OK because the sauce already has it)
1 dried red chili pepper, broken in half (1/4 teaspoon red chili powder)
In a soup pot (or any pot that will hold all of the spinach), heat up a 1/2 cup of water with a sprinkling of salt on high until you start to see many tiny bubbles forming. Add in the spinach and cover pot with a lid. Turn the heat to medium-low and let the spinach cook for about a minute and then mix it so that the less cooked leaves get to the bottom. Cover again and cook until all spinach is wilted, bright green and reduced in size considerably, a couple minutes. During this time, you may need to mix another time to make sure the spinach is cooked evenly. * SEE NOTE BELOW
Transfer spinach to a blender. Add a jar of Coconut Cashew Korma. Blend until smooth.
Heat a non-stick pan on a medium flame. Add in 1-2 tablespoons high heat oil (enough to coat the bottom). Add in the paneer or tofu cubes and fry until golden brown, about 3-5 minutes. Season with salt.
Pour the spinach mixture into the soup pot and season with salt. Add in the fried paneer or tofu or unfried feta and heat up the sauce.
This step is optional but makes the dish look beautiful. Heat 2 tablespoons of ghee or oil in a small pan over high heat. Add 1 cumin seed into the pan. When the seed sizzles, add in the rest of the seeds and asafetida. When the seeds are sizzling and dancing in the pan, add in the broken chili pepper and coat with oil. Immediately pour over the Saag Paneer.
Serve with rice or naan and Brooklyn Delhi Mango Chutney, Tomato Achaar or Roasted Garlic Achaar
*If you have a little more time to work with and want your spinach to be super duper green, fill the soup pot with water and bring to a boil with salt. Add in the spinach for about 1 minute, until it is wilty but still bright green. Then shock the spinach in a boil of ice water. With a slotted spoon, transfer spinach to blender. Proceed with the recipe above.