Sag Paneer

Sag Paneer
2 bags or 3 boxes of fresh spinach
1 onion, diced
2 garlic cloves, diced
1 c cheese, cubed (whatever you like, I use raw cheddar)
¼ c heavy cream
1 tsp each:
cumin, coriander, garam masala
½ tsp paprika
1 Tbsp butter
1 Tbsp olive oil
Saute onion in a med frying pan until translucent, add garlic and other spices and sauté until well combined then add rinsed spinach and cook to wilt, simmer until water is evaporated. *, **
Make sure the heat is low and pour in the cream, stir, taste for seasoning and add salt and pepper if needed, add cheese, cover and allow cheese to melt but not completely. Serve hot.
*If you’re in a rush, don’t add the spices until after this step, simply drain the water, and add the spices now.
**You can hold the spinach at this stage either on the stove or overnight in the fridge and just reheat and add the cream and cheese when you’re almost ready to serve.


About Bettina Colonna Essert

Illuminated Magdalene High Priestess and facilitator of empowerment and healing circles for girls and women, including a monthly Red Tent Temple. BA in English, minor in anthropology. Waldorf homeschool mom. Reiki master, cranial sacral therapist, herbalist, menstruvist, feminist, epicurian.
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