SAAG-PANEER-TOFU

SAAG PANEER (Variant with TOFU or CUBED POTATOES)

Representative Image courtesy flickr user: RachelHathaway

Spinach (palak) approx. 3 cups

TOFU 450 grams (~16 oz)

Oil ½ cup or 4 tablespoons

Turmeric 1.5 tablespoon

Re chili powder 2 teaspoons (or cayenne pepper)

Green chillies finely chopped 3 (optional)

Milk 3/4 cup or heavy cream 3 tbsp.

Garlic and (optional: ginger) finely chopped 2 tablespoon

Onion finely chopped 1 large or 1.5 medium

Salt to taste

Warm water – ½ cup

(Speed trick) Garam masala powder 2 teaspoons

OUTLAY OF STEPS

1.    MARINATE THE PANEER or TOFU or POTATOES in spices and oil (Large bowl)

·         Turmeric, red chili powder (or cayenne pepper), salt (1 tsp) and oil

2.    PREPARE THE SAAG (SPINACH or SPINACH-MUSTARD GREEN mixture)

·         Blanching the spinach in a skillet or pan for 2 mins

·         Remove from pan, chop it up lightly or puree it OR puree it

3.    SAUTE lightly ground Cardamom, cinnamon and cloves for 1 min till light browning

4.    Add chopped onion, garlic and (optional) ginger and saute for 5-7 min

5.    SAUTE/FRY THE TOFU/POTATOES till light brown for 3-4 minutes

6.    ADD CHOPPED SPINACH and SIMMER in medium heat

Add the cream in final stages and simmer in low heat

References;
1) http://www.sanjeevkapoor.com/Allrecipes/Ingredients/Paneer
2) http://www.foodnetwork.com/recipes/aarti-sequeira/saag-paneer-spinach-with-indian-cheese-recipe.html
3)

Baked Plantain Chips

Since plantains seem to be super cheap at the local Weis, I have been using them more to get my starches (compared to potatoes). They are 3 for $1 (and that is a typical weight of about 1.5 lbs). Potatoes are $1.29/lb or you have to buy large quantities like 3 lb or 5 lb bags to save. Even assuming the weight lost from skin and the stem ends, the plantains are cheaper.. and I like their taste.

So, on to making crisps/chips.

Plantains (from Hawaii) - Bernie's!

 Preheat the oven to 350 F or 375 F.

Use a peeler and a slicer, or just use a small sharp paring knife. 

Remove some moisture using paper towels or a clean cloth, also sprinkle some salt to remove more moisture

Lay them on a greased cookie sheet. I used coconut oil to grease the sheet. Season with some garam masala powder or dry red chilli powder for some kick.

I placed the sheet in the middle rack of the oven.

Voila, chips are ready in 20 minutes. You could even take them out sooner at 17 mins if you dont want them to char.

Similar procedure, but with spinach. Much lesser time

Crisp spinach is ready for munching. Very low on calories. People do the same with Kale, but I am not a huge fan!