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Nov
20
Frozen veggies vs. fresh … and Palak/Sag Paneer
November 20, 2009 |
Palak = spinach. Sag = Greens. Paneer = Indian cottage cheese.
I avoided palak paneer until recently ‘cos I always found the dish too greasy or an unappetising shade of grey-brown. Besides, I am indifferent to paneer.
But it happens without fail - whenever we have American guests over (as in those born and raised in this country), they ask us if we know how to make “sag paneer”. I actually prefer the dairy-free vegan version (explained below), but here’s the “regular” version. This one’s for Sabra.
I remember as a kid I tagged along with my mom to a restaurant for a dinner she was hosting for a colleague. When the orders came, one was palak paneer.
She asked me if I wanted some spinach. I said: “That’s not spinach. It’s brown.” She had just been waxing eloquent to him about how great this restaurant was. Lol.
Make this only if you have homemade paneer, preferably made with organic milk. Please don’t buy that hormone-laden rubbery crap from the store. If you can’t make paneer, get the Mexican cheese Queso Blanco - preferably organic - also sold as Queso Fresco or Panela. Do not try to shallow fry or broil Queso Blanco. It will melt. Use it as is, adding it two minutes from the end. And remember, it’s very very salty.
Vegan version
I personally prefer to cook this with potatoes rather than paneer. Shallow-fry some potato pieces (we like the organic tiny fingerling potatoes) in a cast iron pan (or bake them in a 400 F oven) with some salt, 1 tbsp of oil and cayenne powder until golden and crisp. (Like this.) Add them to the spinach sauce just before serving.
Or just use tofu.
Replace the cream with coconut milk (or coconut milk powder plus water) and the butter/ghee with vegetable oil.
Frozen spinach vs. fresh
Unless you’re growing your own, frozen may be better than fresh. A study conducted at Penn State University, USA found that
Spinach stored at 39 degrees Fahrenheit loses its folate and carotenoid content at a slower rate than spinach stored at 50 and 68 degrees. However, the spinach at 39 degrees still loses much of its nutrient content after eight days. The average temperature of a refrigerator is 40 degrees.
With such a high demand for fresh foods, many people do not give a second thought to alternatives, thinking that fresh food is always more beneficial than canned or frozen foods.
This belief is not always true because, despite the damage done during the heating process for canned spinach, it may retain more of its nutrients than fresh spinach kept in the refrigerator for a few days. The same holds true for frozen spinach. Frozen spinach retains more of its nutrients for a longer time than fresh spinach because of the lower temperatures at which it is kept.
Also, that periodic spray of liquid on veggies in the freezer in the produce section is not plain water. It contains chemicals to prolong shelf life. They don’t usually do that to frozen veggies.
We made this with both fresh and frozen and there’s no real difference in flavour, unless you’re using the baby organic spinach in the box. It’s truly delicious.
This is the fourth time I’ve tried this dish in the last year. The previous three times it was what my Chinese teacher would call ma ma hu hu (”so-so”). I kind of lost interest in making this again until I found a big bag of spinach that needed to be used up.
This time I made up my own recipe, and borrowed Raghavan Iyer’s idea of adding fennel seeds. They add a really nice flavour. I added non-fat organic milk powder to make it even creamier.
It was really awesome. And green.
PALAK (SAG) PANEER
(Serves six to eight along with rice/bread and another accompanying dish.)
I. Blanched spinach
Wash the spinach under running water, then dunk in boiling water for 30 seconds. Drain, dunk in cold water, squeeze well. If you aren’t going to puree it, chop fine. Else, don’t chop it.
Measure out 16 ounces (about 5.5 cups packed before blanching).
If you’re using frozen chopped spinach, skip the above steps and measure out 16 ounces.
II. Tomato puree
Take
1 big or 2 small tomatoes
and dunk them in the boiling water for a couple of minutes as well. Then dunk them in cold water and peel off the skins. Puree them and measure out about 0.5 cups of tomato puree. That’s how much we need.
III. Spinach-onion-chilli-cilantro paste
Chop up
1 cup red onion (about half medium onion)
and microwave it covered in a small glass bowl on high for 3 to 4 minutes. It will boil in its own juices. Add that to the blanched spinach along with
3 green chillies
1/2 tsp fennel seeds
2 tbsps chopped coriander leaves (cilantro)
and grind to a smooth puree. Add about 1/3 cup water if you need to.
**If you aren’t pureeing the spinach, just puree the onions and the chillies.
IV. Onion-ginger-garlic paste
Chop and puree to smooth
half cup onion
3 cloves garlic
1.5 tsps ginger
V. Spice powder
Take
2 tsp coriander seeds
1 tsp cumin seeds
in a glass bowl and microwave on high for 30 to 40 seconds to wake them up a bit. Or toast lightly on the stovetop.
Add
1 clove and
a teeny tiny piece of nutmeg
And powder it fine in a spice grinder. Add
1/4 tsp turmeric and
1/2 tsp cayenne powder (adjust according your preference)
VI. Cashew powder
Powder 1/4 cup cashews in a spice grinder until fine. I don’t bother to toast them.
VII. Paneer
Cube about 2 cups of paneer. Use it as is or shallow fry/broil them lightly until golden.
ASSEMBLY
Heat 1 tbsp clarified butter (ghee) or butter in a pan.
Add the onion-ginger-garlic-paste, fry on medium flame until golden (about 5 minutes) along with about 1 tsp salt.
Then add the spice powder and stir for 15 seconds.
Add the tomato puree and cook until it thickens and starts coming together into a mass.
Add the cashew powder and stir for a minute.
Add the spinach paste and simmer for about 10 minutes until the flavours come together. It may splatter a bit, so cover it partially. Check the seasonings and add a bit of water if you need to, but make sure it is thick and spoonable.
Add the
paneer
and half cup organic milk/heavy cream
**I used 1/3 cup non-fat organic milk powder mixed with 2 tbsps 1% milk
and simmer for another two minutes. Check for salt, heat and tartness. Add a tsp of lime/lemon juice if you want to.
Serve as it is, or with roti (flatbreads)/naan/rice/ciabatta.
Have a nice weekend,
b.
Cashew, Chillies/Peppers, Cilantro/Coriander Leaves, Coconut, Dairy/Cheese, Garlic, Ginger, India, Onion/Shallot, Paneer-(Indian-Cottage-Cheese), Potato, Spinach, Tomato, vegan recipes, vegetarian recipes
It is nice to see you back Bee..:) I do the same thing for palak paneer- I use baby potatoes or fingerling potatoes.
not only is it green..its a beautiful green! i too add coconut milk and tofu for vegan palak paneer and its yummy.
I always learn something new here Bee. I had no idea that the liquid sprays used chemicals to prolong shelf life of produce. I love fennel, adding it to vegetables gives it a “Chettinad” flavor.
What a pretty green Bee, I always had a feeling in restaurant they add plenty of coriander powder to bring a brown gravy! For another vegan version, I ve tasted mushroom + palak taste absolutely delicious too…
I use amchoor or curd to get the tang as I feel tomatoes change the colour.I love my palak paneer bright green.So, for the spice I blanch green chillies and puree along with spinach.
Yup, definitely green! I’m going to like this sag version, methinks…
Good to see you both back blogging.
I neve rlike paneer when i wa sin India, it is only the last few years i started liking them and then too, made with tomatoes.
I swear I am yet to cook a Green as green looking as this..this is something really fabulous.
And the recipe is very different from what we generally cook at home.Never used cashew pastes, butter, fennel seeds etc for paneer palak..so it sounds really different.But am still hooked to the beautiful colour of this saag, here.
I like my palak paneer simple. I avoid cashew/almonds in veggies. I think when you grind blanched spinach with sauted onion and tomatoes the whole combo gives awesomely creamy texture. May be if one is too keen a tiny swirl of low fat cream will do. Too many spices and fats take away the authentic flavors.
but the fennel tip was good. Will try next time.
Thanks for sharing nice info Bee. Your Palak Paneer looks so real green! I mean lovely green! Adding fennel seeds must be new idea.
Your dedication to getting the dish right (factoring in what will be most nourishing for the body and attractive to the eye on top of what tastes best) is not at all surprising taking into consideration how thoughtfully your photos are composed.
There is elegance in the details - you are so meticulous.
One last word of thanks for demystifying Indian food for the beginner. Extremely helpful to know what the terms mean and how they combine.
This version is a little different from mine…never used cashew powder but that seems like a great way to add richness. I like making this with potatoes as well. Chickpeas or mushrooms are great substitutes as well. Beautiful photos.
I love the spinach, don’t care for the paneer much (my kids do). I will have to try your version, the fennel, nutmeg and the cashew will definitely add a very different flavor and taste as opposed to my methi seeds and kasuri methi. I don’t use any cream so get a darker shade of green. Elegant and Beautiful picture.
This looks soooooo good. Going to check out your post on paneer making to see if I can try it.
Like everyone else here, I’m captivated by the colour. I just end up making this with tofu or Alu. Hardly eat paneer though I quite like it.
I’ve never added fennel seeds though occasionally I’ve added nut pastes. Looks great!
looks delicious! I make a similar recipe with Chinese mustard greens and frozen spinach. Interesting to read that frozen spinach may in some ways be better than fresh one; I just find it so much quicker to deal with than fresh spinach, specially on weekdays!
Get well soon dear Bee
not a big fan of veggies, but would give your recipe a try
I have used Sanjeev Kapoor’s recipe as far back as I can remember and he was the first one i read who emphasised just blanching the spinach leaves so they don’t lose their green colour. That recipe is non greasy and light too.
I love the cashew addition in this recipe and will definitely be trying it!
Hi Bee,
Tried this today and it was really good !! Thanks so much for the recipe… it was green !!!!
Take care
Mala