Ok… so if you’re going to be all technical and such, this might not qualify as Saag Paneer. Instead of saag (spinach), I used kale. And instead of paneer (Indian cheese), well I just skipped it because I didn’t have any. But honestly, let’s not get all uptight about it! hehehe… So let’s just call this… Kale… mashed up… With Indian spices…. But Saag Paneer just sounds so much cooler! And it pretty much tastes JUST like it! 😉
Oh my, I just looked at the photo and realized how very GREEN this looks! haha.. but I promise it’s delish! And you know I love all things green – it’s the colour of health 🙂 This version of Saag Paneer is healthier than the original, which involves more oil and cheese. By using as little oil as possible, and low-fat Greek yogurt, you get a rich, creamy result without the added fat. Plus, you know how I feel about Greek yogurt: extra protein!
Thank you to those of you have been asking. Yes, I’ve been gone from the blogging world for a while. Blame wedding planning. And a construction project I got sucked into. Two full times jobs, added onto an already full-time job. But it’s all such wonderful stuff, so I’m not complaining! I’m a very happy and blessed lady indeed :))) I plan on jumping back into blogging late this summer after I get back from our honeymoon!
Today, I’m home, instead of working – which is a nice change. So I’m making my fiance a surprise supper to celebrate our “WE’RE GETTING MARRIED IN LESS THAN 50 DAYS” day! Lol.
- 1 head kale
- 3 cloves garlic
- 1 small yellow/white onion
- 1 tsp turmeric
- 1 tsp sea salt
- 1/2 tsp cracked black pepper
- 1/2 tsp chili powder
- 1 tsp cumin (I used whole because I didn’t have ground, it worked fine)
- 1 tsp grated fresh ginger
- 4 tbsp plain non-fat Greek yogurt
- 2 tbsp olive or vegetable oil
- Prepare kale by washing, then removing stems. Slice into thin strips. Then finely chop onion, and dice garlic.
- Heat oil in a pot over medium heat. Add turmeric, cumin, salt, pepper, ginger, chili. Stir to release the flavours. Then add garlic and onions. Sautee until golden brown (about 10-15 minutes). Don’t burn. Add a little water/chicken stock to keep it moist if necessary.
- Once golden, add kale. Cover and all the kale to cook in the steam until it’s wilted and soft (another 5-10 minutes).
- Remove from heat, mix. Add yogurt. Then transfer to a blender and puree. Add salt/pepper to taste if necessary. Serve with naan! Enjoy 🙂