TANDOORI PANEER AND SAAG p. 47
The paneer is marinated in toasted besan, yogurt, and a variety of flavors, including carom seeds, black cumin, turmeric, garlic, ginger, chiles, dried methi leaves, chaat masala, and cilantro. Add cubed paneer and let it marinate for an hour. Then grill or broil for 3 minutes a side. I chose to roast at 425F for 20 minutes instead on a parchment lined cookie sheet. Delicious!
I took some liberties with the saag, both due to time constraints and ingredients. To start with, I used some Swiss chard and parsley instead of spinach, to get them out of my crisper and used up. The recipe wants to you blanch, chill, and drain them, before making them into a puree to be added near the end of cooking. I chose to chop them and add them raw after cooking the onions, garlic, chiles, tomatoe, and ginger. Spices for this dish are dried red chiles (I used bird peppers), cumin, turmeric, Malvani garam masala (I subbed my own garam masala and Konkani masala), and amchur (dried mango powder). Then you fold in butter and cream (I used yogurt). Plate up the saag and top with the paneer. I also added some cooked potatoes that needed to get used up. We had this with flour tortillas.
We really enjoyed both of these! At some point I will revisit it to follow the directions a bit more closely, but there are some great flavors here regardless.
