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Saag paneer

My Lectin-Free Take on Saag Paneer

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Description

A nutritionally dense, anti-inflammatory, delicious meal


Ingredients

FOR SAAG

  • 1 bunch collard greens
  • 1 bunch Swiss chard/mustard greens (or use only mustard greens and spinach)
  • 1 bunch mature spinach
  • 1 medium yellow/sweet onion, chopped
  • 4 garlic cloves, smashed and chopped
  • 1 thumb-size ginger piece, grated
  • 1 thumb-size turmeric piece, grated
  • 2 tsp garam masala
  • 1 tsp turmeric powder 
  • 1 tsp cumin powder
  • Cayenne – optional, if you want to make it spicy
  • salt and pepper to taste
  • avocado oil + grass-fed ghee

PANEER

  • A compliant cheese that works for grilling/cooking, like halloumi (if made from sheep/goat cheese is compliant) OR you can skip this altogether or simply add some crumbles of feta cheese on top
  • avocado oil and turmeric powder for frying 

FOR SERVING

  • compliant flatbread/almond or cassava tortillas
  • goat or sheep yogurt

Instructions

  1. Make saag. Wash thoroughly all your greens and let them drain (they don’t need to be dry). Remove the stems from the collard greens and chop all the greens. In a big skillet add avocado oil and ghee (half-half) to generously cover the pan. Add the chopped onion, garlic and the grated ginger and turmeric and sauté until translucent. Add the spices, and stir well. Whenever you see the pan is getting dry and the spices are sticking, add a few tbsps of water and stir again (you don’t want the spices to burn). When everything is golden brown, but not burnt, add the chopped greens (collard greens and Swiss chard first), stir and let them wilt, then add the spinach. Or add them gradually if your pan is too small. Once all the greens are added, add a few tbsp of water, cover and cook for about 30 minutes, or until all the greens are cooked. At this point, your greens are ready to transfer to a blender and mix until you get a puree-like texture. Add them back to the pan, add salt and pepper to taste, add some water if its too thick, and let it simmer for few more minutes. 
  2. Make the ‘paneer’/cheese. Cut your cheese in cubes, or slices if using halloumi, sprinkle with turmeric and grill or fry in avocado oil. Add to your saag (in the pan or when serving).