Saag Paneer for Sharing
I am thankful for the foods that have been shared around the world. Did you know that chilli peppers spread because of Portugese collonies? They originate in South America. Yes, many foods of the east used to exist without chilli peppers. It just goes to show you that eating isn’t political, but the stomach knows just what tastes good.
3 bunches mature spinach with stems, chopped. (I like the 227g bags of Queen Victoria spinach)
10 oz paneer
½ cup cooking oil
2 tbsp chopped garlic, (6 cloves)
1 cup halved grape tomatoes
1 tsp turmeric
2 tsp salt
1 tbsp ground cumin
½ tsp of ground cloves
1 tbsp chilli flakes
Cut paneer into bite sized dice.
Heat oil over medium heat for about 1 minute. Add garlic and saute for 1 to 2 minutes or until lightly browned. Still in chopped tomatoes. Add turmeric, salt, cumin, cloves, chilli flakes. Saute 3 to 4 minutes until aromatic and oil glistens on the surface. Stir in spinach and paneer and mix thoroughly. Depending on the paneer, it may crumble a bit, that’s okay. Cover and cook until spinach has wilted. Depending on the size of your saucepan, you may have to add the spinach in batches, that’s okay.
