RECIPES

Spring Saag Paneer

Active Time

45 Minutes

Servings

Ingredients

Cheese

Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Paneer can be used in this recipe.

Instructions

Warm 1 tablespoon ghee in a large skillet over medium heat. Add onion and serrano pepper; cook and stir for 4 minutes. Add garlic and ginger; cook and stir 1-2 minutes longer or until vegetables are tender. Add spinach and Swiss chard in batches; cook and stir until wilted. Stir in 1/4 cup cream. Remove from the heat. Cool slightly.
Process spinach mixture, in batches, in a food processor or with an immersion blender until smooth. Return to the pan. Stir in the asparagus, peas, garam masala and remaining cream. Cook over medium heat for 10-12 minutes or until vegetables are tender, stirring frequently. Remove from the heat. Season with salt and pepper to taste. Keep warm.
Meanwhile, cook basmati rice according to package directions.
Warm remaining ghee in another skillet over medium heat. Add paneer; cook for 2-3 minutes on each side or until golden brown.
Serve saag with rice; top servings with paneer and cashews. Garnish with green onion.

Recipe Tip

Avoid touching face when handling serrano peppers. Consider wearing gloves, as oils may burn skin. | To make your own garam masala: Toast 3 tablespoons coriander seeds, 1 tablespoon cumin seeds, 1 teaspoon cardamom seeds, 1 tablespoon black peppercorns and 1 cinnamon stick (1 1/2 inches) in a skillet over medium-high heat for 3-4 minutes or until fragrant. Stir in 1/4 teaspoon ground nutmeg. Cool slightly. Grind spices in a spice mill or coffee grinder until fine. Store in an airtight container for up to 6 months. Makes 1/3 cup.

Cheesemonger Tip

Specialty Cheese Company produces World Champion paneer cheese. The cheese doesn't melt or have added salt, but it toasts to golden brown. Try it in dishes with a lot of seasonings or spices.