a saag story

Ladies and gentlemen, boys and girls, this one was a literal saaga, but well worth it in the end. Complications with the creation of this recipe include, but are not limited to:

  1. This is one stubborn HungryTexan, when she has her mind made up on what she wants to cook for dinner, she will go to great ends to make it happen. With my mind made up I braved Giant (gasp!), which I do everything I can to avoid on a normal Sunday, let alone Hurricane Sandy Sunday. While everyone else was stocking up on all their Frankenstorm supplies, this girl’s just trying to fetch ingredients for some Sunday Saag Paneer. After conservatively 35 minutes in line reading all of the Internet and exhausting all my coins in Scramble with Friends, I made it through checkout and all the way home just as it started to drizzle.
  2. Note: there was no buttermilk in all of the Giant.
  3. So you thought an absence of buttermilk was an inconvenience, yes, but did you know it would go on to be the “paneer” portion of this recipe’s kryptonite? Neither did I when I thought I could pull a clever few tablespoons of vinegar in cream substitution. May work in a pinch for pancakes, but paneer…no way. Despite my best efforts, I was unable to curdle my milk and my amateur-attempt at cheese mongering was for naught. I’ll try again, but that’s a story for another day and proper ingredients.

Once the stress from the shopping and mess from the mongering were behind me, I got started on the spinach and that, my friends was a relative breeze! For this HungryTexans-twist on a Cook’s Illustrated version you’ll need:

a bag of baby spinach

3 heaping handfuls of mixed greens (I used a mustard/turnip/kale mix)

3 tbl butter

onion (finely choped)

3 cloves of garlic

1 tbl fresh ginger (I used more!)

1 jalapeño

1 can diced tomatos

1/2 cup of peanuts

1 cup water

1 cup heavy cream with a tablespoon of vinegar

+ All of the spices! 




1 tsp cumin

1 tsp coriander

1 tsp paprika

1/2 tsp cardamom

1/4 tsp cinnamon

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