My Cook: Saag Paneer

February 27, 2019

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Saag paneer is a beloved Indian dish featuring lots of chopped leafy greens, which in this case is spinach, and cubes of paneer cheese simmered in a spicy, creamy sauce. Paneer is a mild cheese similar in texture to cheese curds which softens beautifully during the slow cook. Spiced with garam masala for a blend of warming spices like cumin, cinnamon, and coriander the crushed red pepper gives this dish a little kick, while the spinach and cream cool it down. Served over a bed of aromatic basmati rice this delicious vegetarian meal is sure to please meat lovers too!

Serves: 4

Active prep time: 15 minutes

Total cook time: 3.5 hours

Ingredients

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  • 12 oz paneer cheese
  • 2 lbs frozen spinach, defrosted
  • 1 small onion
  • 2 cloves garlic
  • 1 cup half and half
  • 2 tbsp garam masala
  • ¼ tsp crushed red pepper
  • Salt and pepper
  • ¾ cup basmati rice

Slow Cook Settings

Protein: HIGH, 2 hrs

Starch: 15 min

Instructions

Peel and mince the onion and garlic. Cut the paneer cheese into ½ inch cubes. Place the paneer in one Suvie pan. In another Suvie pan combine the minced onion, garlic, garam masala, crushed red pepper, and 1 tbsp vegetable oil.

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Place both pans in your Suvie and broil for 10 minutes. Stir the onion mixture halfway through and closely monitor the paneer cheese to make sure it doesn’t burn.

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In a large bowl mix together the spinach, half and half, onion mixture, and paneer cheese. Season with 1 tsp salt and pepper. Divide the spinach between the two Suvie pans.

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Add the basmati rice to the starch pan and season with ½ tsp salt. Load the starch pan and two Suvie pans into your Suvie, enter the My Cook settings and cook.

After the cook, remove the pans from your Suvie and adjust the seasoning to taste.

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Fluff the rice with a fork and serve with the Saag Paneer. Enjoy!

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Wine Pairing

Saag Paneer is best paired with wines with a high amount of acidity. The acidic qualities in a Riesling or a Sauvignon Blanc will cut through the cheese and bring the meal together.

Dan Snedeker