To ghee or not to ghee

I love Indian food. I think it may be my favorite cuisine. Definitely top three.

For those of you that aren't familiar with the cuisine, they don't call India "The Land of Spices" for nothing. The flavors and the ingredients are as varied as its people and its regions. The food is spectacular.

I used to work a couple of blocks from an Indian restaurant for several years and I went to lunch there almost every day. I got to know the owners and tried practically every dish in a very extensive menu. There are so many favorites - vegetarian dishes, chicken, lamb, fish - so many favorites. But if I had to pick one favorite dish, it would have to be Saag Paneer (aka Palak Paneer). A creamy spinach  and white cheese concoction slowly cooked with ginger, garlic and caramelized onions and infused with a variety of spices. Anyone who has ever gone to an Indian restaurant with me, knows I will order this every time.

Saag Paneer is not that hard to make. It takes a little bit of time to make but it is well worth it. It does call for a few ingredients that are not in the average American pantry - all are easy to find at any Indian store and some can be made at home:

Ghee: Is simply clarified butter - same stuff you eat with Lobster. Easy enough to make (very expensive to buy if you can find it). Honestly, I use Canola oil and it works just as well. But if you want to be authentic, ghee is the way to go.

Garam Masala: Like curry, it is a blend of spices - cumin, coriander, cardamom, black peppercorn, cloves, cinnamon, bay leaves and nutmeg. This you're better off buying simply because it will cost you a mint to buy all those spices and make it yourself. My local Indian grocer has 400g for $2.99.

A note: Spices are a lot cheaper at Indian stores than they are at the grocery store. For example a 47g bottle of McCormick Coriander Seeds is 5.49 at the grocery store. A 400g bag is $1.99 at the Indian store. That's almost ten times more for less than half the price. Just sayin'.

Paneer: Is an un-aged, farmer's cheese that can be easily made at home. All it takes is milk, vinegar and cheese cloth. I make my own. It's easy. Takes three of four hours so make it in advance.

So, without further ado,

Saag Paneer
2 Tbsp ghee or vegetable oil
1 medium onion, processed
5 medium cloves garlic, processed
2 Tbsp ginger root, peeled and processed
1 8oz can tomato sauce
1 Tbsp coriander seed, ground
1 Tbsp cumin seed, ground
1/2 tsp ground red pepper or cayenne
1 tsp salt
2 10 oz packages frozen chopped spinach, thawed and processed
2 cups 1/2-inch cubes browned Paneer (brown in a bit of ghee/oil)
1/2 cup heavy cream
1 tsp Garam Masala (measure carefully, this stuff is powerful).

1. In a food processor or blender, process the onions until they are pureed. Set aside.
2. Process the garlic and the ginger-root. Set aside.
3. Process the Spinach. Set aside.
   
4. Heat oil in a saucepan over low-medium heat. Add onions and brown slowly (do not burn) - this takes about 20 minutes. Stir frequently.
   
5. Raise heat to medium. Add garlic and ginger-root; stir-fry 1 to 2 minutes.
6. Stir in tomato sauce, ground coriander, ground cumin, ground red pepper, and salt; reduce heat to low. Cover and simmer 7 to 8 minutes.
7. Stir in the spinach. Cover and simmer 8 to 10 minutes or until spinach turns a light olive green. Stir occasionally.
   
8. Stir in the Paneer and the Garam Masala. Cover and simmer 3 to 4 minutes or until cheese is hot; remove from heat.
9. Stir in whipping cream.

Serve with Basmati rice and/or Naan. Yum.

Gonna make some tomorrow for dinner.