Saag Paneer with Tomatoes
The literal translation of saag paneer is spinach with cheese. Serve this flavourful dish with brown rice and a flatbread, either naan or pita. It’s also great as a side dish to roasted turkey or chicken breast
¼ cup (60 mL) extra-virgin olive oil
1 cup (250 mL) onion, diced
2 Tbsp (30 mL) fresh garlic, finely diced
2 tsp (10 mL) ginger, finely diced
1 cup (250 mL) cherry tomatoes, cut into quarters
¼ cup (60 mL) water
½ cup (125 mL) cilantro, chopped
1 tsp (5 mL) jalapeño pepper
2 tsp (10 mL) garam masala (an Indian spice)
½ tsp (2 mL) cumin
½ tsp (2 mL) turmeric
½ cup (125 mL) plain low-fat yogurt
4 cups (1 L) baby spinach
½ cup (125 mL) paneer or firm ricotta
Salt and pepper to taste
If you are fortunate enough to have a store in your neighbourhood that carries Indian products, you’ll find paneer, a soft, crumbly Indian cheese. If you don’t have access to Indian foods, another fresh cheese such as firm ricotta will work well.
In large pot, add olive oil and onion, and cook over medium-high heat until onion is soft and golden. Reduce heat to medium and stir in garlic and ginger, and cook for another minute, stirring continually to ensure garlic doesn’t burn. Add tomatoes, water, cilantro, jalapeño pepper, garam masala, cumin, turmeric and yogurt, and cook until tomatoes break down, about three minutes. Add spinach and cook until wilted, about 30 seconds. Fold in paneer or other cheese. Adjust seasoning. Serve hot. Serves four.
Per serving: 250 calories, 8 g protein, 19 g fat (5 g saturated fat), 15 g carbohydrates,
3 g fibre, 18 mg cholesterol, 176 mg sodium
