When I want to detox from pigging out over the weekend, would you believe I turn to Saag Paneer? It feels like an indulgence but is truly nutritious - brimming with protein, fiber, magnesium (that most of us are deficient in), polyphenols and yes healthy fats from ghee and paneer. And who can resist those icebergs in that glorious green gravy? My trick to make the gravy lightly sweet is to caramelize a truckload of onions. Use any greens of your choice, including kale and collard greens. Easy to veganize too - just use oil instead of ghee and tofu instead of paneer. Serve over cauliflower rice for bonus points. Here's to healthy cheat meals!
1 green chili(s) (sub jalapeno or thai chili), chopped
1 tbsp grated ginger
1 tbsp minced garlic
3 cups [about 400g] diced onion
2 ½ cups [600ml] water
1 lb [450g] spinach (fresh or frozen)
1 tsp salt, to taste
1 tsp garam masala
8 oz [224g] paneer (thawed if frozen), cubed (1" pieces)
Directions:
Step 1. Heat a large saucepan over medium heat. When hot, add ghee and cumin seeds and cook until they turn dark brown, about a minute. Add onions and cook on medium-high, stirring often, until golden brown, 8-10 minutes.
Step 2. Lower heat to medium, add green chili, ginger and garlic and cook for 30 seconds. Add 2.5 cups water, bring to a boil and add spinach gradually, mixing until it just wilts. Turn off the stove and add salt, garam masala and mix well. Puree the mixture with an immersion blender until smooth.
Step 3. Add the cubed paneer and stir.
Serve hot, over cauliflower rice.
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