Video: SOM Cooking With Friends with Sandeep Bansal, M.D.

Watch the replay of TCU and UNTHSC School of Medicine faculty member Sandeep Bansal, M.D., sharing his recipe for Saag Paneer:

Saag Paneer Recipe

Ingredients:

1 packet Trio green mix- collards Etc

200 gm cottage Paneer (cheese)

One large red Onion

One large clove of Garlic

One large Tomato

One small piece of ginger (alternative to ginger and garlic is 1 tea spoon ginger garlic paste)

2 tea spoon whole wheat flour (starch source)

2 red dry chilies, coriander seeds, red chilli powder, turmeric, salt.

Oil of your choice, butter or ghee

Instructions:

On medium flame, Sauté fry one leveled tea spoon coriander seeds. when seeds turn little dark, add diced onion. fry onions until golden brown. Add finely chopped ginger and garlic or add 1 tsf ginger garlic paste. Stir it with onions for 30 seconds. Add diced tomato. Sauté until tomatoe pieces are soft. Mash tomato in the mixture.

Add two pinches of turmeric and red chilli powder.  Stir it with the mixture for 30 seconds.

Blend steamed three trio to rough paste. Add to it two tsf whole wheat flour. Transfer this to the pan containing the fried material (onions tomatoes ginger and garlic). Add one third of the butter bar. Let the mixture simmer for 15-20 minutes. Keep stirring regularly to avoid it from sticking to the pan. Turn off the stove and add cubed cottage cheese. Leave the pan covered for 5-10 minutes. The saag paneer is ready. Relish it with naan, onion kulcha, tortila (corn), bread loaf or with rice.