Saag Paneer With Cauliflower Rice

• 份量: 8 servings
• 准备时间: 10 minutes
• 总时间: 40 minutes

配料

1/4 cup ghee or avocado oil

1 large onion

8 to 10 cloves fresh garlic

1 teaspoon fresh grated ginger

1 tablespoon fire cider spice blend

1 tablespoon garam masala

1 teaspoon ground turmeric

1 teaspoon ground cumin

1 teaspoon ground coriander

1 pound fresh baby spinach

1 cup chicken or veggie stock

1 container coconut milk (11 ounces)

2 teaspoons salt

1/4 cup ghee or avocado oil

1 1/2 pound paneer cheese

1/2 teaspoon salt

2 tablespoons ghee or avocado oil

1 large cauliflower, riced (about 6 cups)

1/2 teaspoon salt

步骤

Wash the cauliflower and break it into small chunks. With a knife or food processor continue to cut it down until the pieces are the size of grains of rice. If using a food processor work in batches so the rice comes out uniform size. Set the riced cauliflower aside.

In a large heavy-bottomed sauce pot add the ghee or oil and heat over medium-high heat. Dice the onion and add it to the pan. Mince the garlic and ginger and add them into the pot. Sauté this mixture until it starts to caramelize. Add the fire cider spice or garam masala and other spices. Stir the mixture well and let the spices toast for minute or two. Turn the heat down to medium. Add the stock and all of the spinach and cook it down. Once the spinach is completely wilted add the coconut milk and stir again. Turn the heat down to low and let the saag simmer for 5 minutes.

In a separate nonstick cast iron or frying pan add the other 1/4 cup ghee or oil. Cut the paneer cheese into 3/4-inch-square cubes. Heat the pan to medium-high and then add the cubed paneer. Fry the paneer on every side until golden brown. Salt the paneer and remove it from the heat.

Meanwhile use your blender or handheld blender to puree the saag sauce. I like my handheld blender so I can do it in the same pot. Taste the sauce and add salt 1/2 teaspoon at a time until it is salted to your liking. Add the fried paneer to the saag sauce and let it simmer over low heat for another 10 minutes.

In the same frying pan that you fried the paneer in, add 2 tablespoons of ghee or avocado oil and heat it over medium-high heat. Add the riced cauliflower and salt and cook it until tender but not browned.

Serve the saag paneer over a scoop of cauliflower rice and enjoy!

营养

• 每份大小: 1 g
• 不饱和脂肪: 0 g