(Indian Spinach & Cheese) Make Ahead & Freezer Friendly
I love Saag!
And its so much easier to cook at home than many people think. I make a whole lot of it, divide it into freezer bags, and pull it out to defrost for dinners down the road.
Luckily, nowadays you can find paneer cheese at regular grocery stores and Whole Foods. If you can't find it, just skip the paneer and make the spinach without it. There isn't really a suitable replacement.
Serves 6-8 people - FREEZE half for another night!
2- 12oz bag frozen chopped spinach, defrosted
3 tbsp coconut oil, divided
3 medium tomatoes (I like tomatoes on the vine)
1/2 to 3/4 cup water
1- 14oz package paneer cheese, cut into 1/2" cubes
1/8 tsp sea salt
1 cup onion, minced
4 garlic cloves, minced
2 tsps ginger, minced
4 tsps Garam Masala (5 if your spices are old)
1/5 tsp ground cumin
1/8 to 1 tsp cayenne (depending on how hot you like it)
1/4 tsp turmeric
1 tbsp ground coriander
Salt to taste
1/2 cup heavy whipping cream
Defrost spinach and using an immersion blender, blend to the desired texture.(Don't overdo it, it'll be too mushy if you blend it all the way.) Set the spinach aside.
Blend the tomatoes with 1/2 cup of water, adding the additional 1/4 cup if needed, until they are liquid. Set aside.
In a large pan, heat 1 tbsp of the oil over medium heat. Sprinkle the paneer cheese with the 1/8 tsp salt fry until brown on all sides. Remove them from a pan to a plate using a slotted spoon.
Add the remaining 2 tbsp coconut oil to pan and once hot again sauté the onions until translucent.
Add in the ginger and garlic and cook another 1 minute, stirring non-stop so they don't burn. Add in the pureed tomato/water mixture and cook down, stirring constantly for a few mins, until it has thickened a bit.
Add in the spinach, garam masala, and next 5 ingredients (cumin through salt). Cook about 5 more minutes stirring constantly.
Stir in the heavy cream and cook 2 more mins. Add the paneer back in and stir!