[WolfyOne]

Saag Paneer with Goat Cheese

Serves 6-8


Ingredients
3 Tablespoons olive oil or ghee
1 large onion, diced
2 shallots, minced
2 large cloves garlic, minced
1 teaspoon fresh ginger, grated
1 teaspoon garam masala or other curry spice mix
2 pounds spinach, rinsed well and coarsely chopped, or kale, shredded
½ cup water or dry white wine
½ teaspoon salt, or to taste
A few grinds of black pepper, or to taste
2 Tablespoons butter or heavy cream, optional
4 ounces chevre goat cheese, or homemade goat milk farmer’s cheese

Basmati rice, cooked

In a large pot with a heavy bottom, heat the olive oil or ghee on medium-high. Add the onions, reduce the heat to medium-low, and allow to caramelize for 10 minutes. Raise the heat to medium-high again and add the shallots, garlic, and ginger. Sauté for 5 minutes. Add the curry and toast for another 30 seconds.

Add the water or white wine and swish the liquid to deglaze the pot. Add the salt and pepper. Allow the mixture to simmer, uncovered, until the liquid has reduced by about half. Add half of the spinach or kale, cover, simmer for 2-3 minutes. The greens will cook down considerably. Add the other half and fold in the raw greens so that they com in contact with the hot liquid.

Cover again and simmer until tender, another 5-10 minutes. Taste and adjust seasonings as desired.

To serve, spoon rice onto individual dishes and top with the onion and greens mixture. Use a tablespoon to scoop out a portion of goat cheese, then use a smaller spoon to scrape small pieces onto each serving. Eat with a flatbread such as roti, naan, or chapati, if desired, and accompany with raita made with goat or cow yogurt.