Recipe courtesy of Bal Arneson
Print
Sag and Paneer
Total:
20 min
Prep:
5 min
Cook:
15 min
Yield:
4 servings
Level:
Easy
Total:
20 min
Prep:
5 min
Cook:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 2 cups chopped fresh broccoli
  • 2 cups chopped fresh rapini
  • 2 cups chopped fresh spinach
  • 2 tablespoons grapeseed oil, plus more for frying the paneer
  • 1 onion, chopped
  • 1 tablespoon chopped fresh garlic
  • 1 tablespoon chopped fresh ginger
  • 1 tablespoon garam masala
  • 1 teaspoon fenugreek seeds
  • Pinch salt
  • 1 cup cubed paneer (Indian cheese)
  • Serving suggestion: Serve with rice. 

Directions

Steam the broccoli, rapini and spinach in a stovetop steamer until they are bright green and tender, and then set aside. Place a large skillet over medium-high heat and add the oil. Add the onion, garlic, and ginger and cook for 4 minutes. Add the garam masala, fenugreek seeds, and salt and stir well to toast. Stir in the steamed greens and let simmer for 5 minutes. Heat another nonstick skillet over medium-high heat and add oil. Add the cubed paneer to the hot oil and cook until golden, turning frequently. Stir the paneer into the spinach mixture and serve with rice.

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