Saag (Paneer or Chicken) *and spicy side chicken*

After messing around with this recipe a lot, I have finally figured out how I like it.  This makes a big portion and feeds probably about 6 people (or lots of leftovers).  I like the end result to be smooth(ish), so that is how I make it. (whole process takes about 120-150 minutes)

First, marinade the protein for at least a couple hours or overnight. Mix the following together, then add protein.
1 tsp turmeric
1 tsp cayenne pepper
1 tsp salt
3 TBS olive oil
--24oz Paneer OR 6 Chicken Breasts (cut into bite size pieces)

In a food processor, blend the following until it is a semi smooth mixture, then set aside:
2 white onions
2 serrano chilies with only the stems chopped off (about 6 inches long)
3 inches ginger, peeled
4 TBS garlic

Then in the food processor (I don't bother cleaning it in between), blend 30oz chopped spinach with 1 C water and blend until smooth.

In a small cup, make the following spice mix:
10 tsp coriander
10 tsp garam masala
5 tsp cumin

In a big pan (12in?), cook the protein.  If chicken, cook until done.  If paneer, brown two sides.  Set protein aside in another dish, but do not wash pan it was cooked in.

In the same pan, while the leftover sauce is still hot, cook the onion mixture over medium heat until it is dark toffee brown throughout.  Add water if it gets too dry (by the end I usually add about 1/2 cup water). Takes about 30-40 minutes. Once it is evenly colored, add spice mixture and a couple more TBS of water and continue to cook for a few minutes, until the raw scent of the spices cooks out, about 10 minutes.

Add the spinach mix and stir together until everything is combined and hot.

Remove from heat and slowly mix in 1 C yogurt (I use nonfat Greek).  Once mixed, add protein and put back on the stove.  Cover and cook for about 10 minutes stirring a couple times.

Serve by itself or over rice!


Sometimes if I make this with paneer I also like to serve it over chicken so I make the following!

5 Chicken Breasts, but into strips, then marinaded in the following for 2-24 hours
1 TBS black pepper
1 TBS paprika
2 TBS garam masala
2 tsp cumin
2 tsp oregano
1 tsp red pepper
1 tsp chili powder
1 tsp salt
3 TBS olive oil
2 TBS lemon juice
2 TBS yogurt



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