Sag and Paneer

Recipe courtesy Bal Arneson
Show: Spice Goddess Episode: Indian Main Dishes

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Total Reviews: 7

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  • on January 24, 2014

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    I make Sag Paneer all the time. Queso Fresco is a great substitute for paneer and easy to find. Panella cheese is good too. Both will brown and not melt. They are a little saltier than paneer and you may need to add a splash of lemon (paneer is curdled with lemon juice) to taste more authentic. Queso fresco is about $3.00 a pound compared to $10 for paneer.

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  • on January 13, 2012

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    I used all spinach,no broccoli or rapini.I finely chopped 1bag of spinach in food processor+roughly chopped the other so it wouldn't be so stringy.I pureed theonion since I don't like onion chunks in my sag and paneer+my knife skills are poor.I can't do a fine dice or an even chop to save my life.I love the onion flavor and it really helps flavor the dish rather than the chopped onion.Ijacked it up by adding 1/2 diced jalapeno, curry powder and red pepper flakes. I also added a splash of 1/2 n 1/2 + a pinch of sugar to the simmering spinach to get rid of the bitterness. I used double the amount of garam masala the recipe called for and I didn't have fenugreek seeds.It is AWESOME.I feel the recipe the way it's written is bland. The paneer was so simple to make and came out beautifully.This is my all time favorite indian dish and I'm so happy I made it myself.

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  • on October 29, 2011

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    So....I was thinking that maybe I could use cubed mozzarella instead of paneer--nope. The Mozzarella melted everywhere. Other than that, flavors were good. No short cuts in my future-mozzarella is not the same as paneer.

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  • on September 15, 2011

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    I think that I did something wrong, as it came out quite bitter. Could it be the broccoli? In the end, I stirred in some sour cream and it tasted good.

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  • on September 02, 2011

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    I saw this recipe on TV and it looks so delicious and easy to do. This is the first of Bal's recipes or any Indian recipes that I've tried to cook. So I needed one that was relatively easy and quick. Maybe that's why Bal inspires me to try to cook recipes that previously we would have to go to a restaurant to get. So my first attempt went pretty well accept I don't think I let the spices cook long enough. It seems that cooking with the spices is something you have to get a feel for. My purchased firm paneer was a little tough. Next time I will purchase softer cheese or maybe try making my own. I'm not discouraged that my sag came out a little bland (not enough garam masala I think, and I didn't cook the fenegreek seeds long enough to develop their flavor either. I think the fault is mine but I have to say that I am a fan of the show and will keep cooking.

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  • on August 13, 2011

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    loved it

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  • on May 30, 2011

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    Bal actually took the steamed greens and ran them a food processor to chop them. To keep them really green, I would cook, blanch in ice water, press out water, chop in food processor to desired consistency, and then add to skillet as directed.
    In this manner, they will retain their color, be cooked just right, and chopped to desired size (which Bal chopped to the size of commercial chopped frozen spinach) and the recooking is actually just enough to reheat the vegetables.
    Hope this helps a little.
    Jim in So Calif

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