Sag and Paneer
Sag and Paneer
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 162
- Total Fat
- 10
- Saturated Fat
- 2
- Carbohydrates
- 12
- Dietary Fiber
- 3
- Sugar
- 4
- Protein
- 9
- Cholesterol
- 10
- Sodium
- 279
- Total: 20 min
- Prep: 5 min
- Cook: 15 min
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 162
- Total Fat
- 10
- Saturated Fat
- 2
- Carbohydrates
- 12
- Dietary Fiber
- 3
- Sugar
- 4
- Protein
- 9
- Cholesterol
- 10
- Sodium
- 279
- Total: 20 min
- Prep: 5 min
- Cook: 15 min
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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