Sunday, February 3, 2019

Saag Paneer: An Instant Pot Story

After more failed attempts than I care to admit, I just managed to hit on the spice formulation I like for a saag dish. There are so many different saag recipes out there with wildly different proportions that I just had to keep experimenting. You, however, don't have to:

Saag Paneer


1/4 pound fresh paneer
1 medium onion diced
2-3 tablespoons ghee
1 1/2 tablespoons chopped garlic
1 teaspoon ginger
1/2 cup chicken stock
2 bunches fresh spinach
2 bunches mustard greens
1/2 teaspoon toasted cumin seeds
1 tablespoon ground coriander
1/2 teaspoon turmeric
1/4 teaspoon ground cardamom
2 teaspoons chile powder (less if you don't like spicy food)
1 teaspoon salt
1/4 cup unsalted butter
2 teaspoons garam masala

Preparations

  • Wash the spinach and mustard greens thoroughly. No, like really thoroughly. Now spin them dry.
  • Cube the paneer and sauté it in ghee until it turns golden brown
  • Toast the cumin seeds in a non-stick pan until they darken
  • Measure your garam masala into a bowl to add at the end
  • Measure your remaining dry spices into a bowl
  • Measure your garlic and ginger into a bowl
  • Dice your onion

Cooking

  • Turn your Instant Pot onto the sauté setting and add the remaining ghee and onions.
  • Sauté until the onions are beginning to turn brown.
  • Add the garlic and ginger and continue to sauté.
  • Add the remaining dry spices and stir until well combined.
  • Add the chicken stock and deglaze the bottom of the pot.
  • Add all the greens and squash them down so they fit.
  • Cook on high pressure for 8 minutes.
  • Use an immersion blender to puree the greens.
  • Add the paneer, garam masala, and unsalted butter
  • Simmer for ten minutes or so.
Serve with rice or naan.

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