Saag Paneer

Students at Murry Bergtraum Educational Campus developed this recipe and wanted to make it again, according to Francesca, MBEC’s farmer educator. The dish works well for classroom cooking because it creates specific tasks for multiple students: marinating paneer in spices, blanching and chopping farm-grown collards and kale, frying the paneer until golden, sautéing aromatics, toasting spices, and stirring in yogurt before serving with rice or naan. Each step teaches students how to prepare food they can make at home.

Inspired by recipes from Bunsen Burner Bakery and ELLICSR Kitchen.

Ingredients (TFFJ Produce Highlighted 🌿)

•  2 teaspoons turmeric
• 1 teaspoon cayenne pepper
• pinch of salt
• 2 tablespoons olive oil
• 12 ounces paneer, cut into 1-inch cubes (vegan alternative: tofu)
• 32 ounces fresh leafy greens (collards, kale, amaranth) 🌿
• 1 medium-sized onion, diced
• 1 (1-inch) piece of ginger, peeled and grated
• 4 garlic cloves, diced
• 1 teaspoon garam masala
• 2 teaspoons ground coriander
•  1 teaspoon cumin
•  1/2 cup plain or Greek yogurt (vegan alternative: plain non-dairy yogurt) 

** Spices and yogurt quantities can be adjusted according to taste; these are just guidelines.

Directions

1. In a medium bowl, whisk together the turmeric, cayenne, salt, and oil. Add in the cubes of paneer and toss to coat with the spice mixture. Let this marinate for a few minutes while prepping the rest of the ingredients.
2. Add the cleaned leafy greens to a pot of boiling water or to a hot pan to blanch. Cook the leafy greens until they start to soften or excess water is removed (5 minutes). Once cooked, drain the greens and remove as much moisture as possible. Then, chop finely or use a blender until smooth and uniform.
3. Place a large pan over medium heat with a little bit of oil. Add the paneer as the pan warms. After a few minutes, flip the paneer; each piece should be golden brown on one side. Fry for another few minutes, then remove the paneer from the pan, leaving the oil. Place the golden paneer in a dish aside.
4. Add the onions, garlic, and ginger to the remaining oil in the pan. Sauté this mixture until dark brown, 10-15 minutes. If the mixture starts to dry out, add a few tablespoons of water.
5. Add in the garam masala, coriander, cardamom, and cumin. Sprinkle a little water to keep the spices from burning. Cook for about 5 minutes, until fragrant, stirring frequently.
6. Add the cooked/chopped leafy greens and stir well. Add a little salt to taste and a quarter cup of water, then cook for 5 minutes.
7. Turn off the heat to low and stir in the yogurt. Once the yogurt is mixed with the leafy greens, add the paneer. Cover and cook until everything is warmed through.
8. Serve with a side of basmati rice or naan. 

Enjoy!