"Hunger is the best sauce in the world."--Cervantes

Saag sans Paneer Recipe

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This recipe for Saag sans Paneer, by , is from The Cone Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Roberta Cone


1 package frozen spinach
olive oil
1 c. onion
2 tsp. garlic (smushed)
2 tsp. ginger (peeled &minced/smushed)
3 bay leaves
1/2 inch stick cinnamon (if you have it)
1 can diced tomatoes (with or without garlic or whatever)
drained if you want
1 1/4 tsp garam masala (1 unit cardamom:3 cloves:2
cinnamon:2 pepper if you want to make your own)
1 1/2 tsp ground coriander (they said 1 tbsp)
1/2 tsp. turmeric
1/2 c. half and half (or plain yogurt whisked until smooth)

1. Prepare spinach according to instructions. Cook (or not).
Process in food processor. Set aside.

2. Heat oil. Cook cinnamon (bash it first), bay leaves,
chopped onions until onions are golden (3 - 5 minutes). Add
drained tomatoes and cook a while (until liquid evaporated.
Remove bay leaves, stir in spices--when not using garam
masala I put about 1/4 tsp. of each, perhaps a little more. Mix
in spinach. Cook for a few minutes.
3. Reduce heat. Stir in half and half. Cook a few minutes.
Transfer to serving dish.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
I put a poached egg on a bed of this and it was yummy.

You could serve it with chicken and call it saagy chicken!




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