Inspired, I started hunting around the internet for more information. I ended up finding an interesting Saag Paneer recipe and decided I'd try that. I switched a few things around (no spinach, extra greens), so I'll reprint the recipe here. My main substitutions were based around what I had on me; I had some left-over cherry tomatoes and last week's haul included red onions. I simply forgot to buy ginger, so I didn't worry too much about leaving that out.
I had some bread for a side; making naan would have been more appropriate but I was getting pretty hungry and didn't have time to let dough rise, especially when I had half a homemade baugette on my counter that would go stale if I didn't eat it soon.
I think making it again, I might shred the paneer instead of cubing it so that it melts in better. Overall it had quite a bit of spice to it (for me anyway), probably in large part to using nothing but mustard greens.
Adapted from Anita's Kitchen
- About 4 cups mustard greens rinsed and ripped coarsely
- 3/4 cup cilantro, chopped
- 2 Anaheim peppers, chopped and seeded
- 1 tsp cumin seeds
- 1 red onion, crudely chopped
- 2 cloves garlic, crudely chopped
- 1 tsp tumeric
- 4 cherry tomatoes, cut in half
- 1 tsp chili powder
- 1 tsp garam masala
- 1 tsp ground coriander
- 2 tbsp heavy cream
- 6 oz paneer, cubed (I used half a 12 oz package)
2. Put the greens in a food processor and pulse a few times until finely processed. Put aside.
3. Clean, and put the onions and garlic in the food processor and pulse until finely processed.
4. Add more oil to the pan and briefly toast the cumin seeds.
5. Add the onion/garlic mixture. Fry for a 5 minutes or so.
6. Add the tumeric and stir. Then add the tomatoes. Cook for another few minutes.
7. Add the greens. Cover and cook for 8 minutes.
8. Add the remaining spices and the cream, stir and cook for another minute or so.
9. Add the paneer and cook for another few minutes.
