Until I grow enough patience to make my own paneer, I’ll keep putting shrimp in the saag. Yum.

1 lb uncooked shrimp
1 tbsp lemon juice
24 oz spinach, washed
2 tbsp butter (or oil or ghee)
1 large onion, finely chopped
1 tbsp ginger, minced
6 cloves garlic, minced
1 tbsp cumin seeds
2 tsp salt
1 tbsp coriander, ground
1/2 tsp tumeric
1 tsp cayenne (optional)
1 cup yogurt, plain fat-free
2-3 tbsp cream
cilantro (optional)
1 tomato, chopped (optional)

Peel shrimp and squeeze lemon juice over them. Keep refrigerated until needed.
Boil a lot of salted water blanch the spinach for 3 minutes.
Rinse the spinach in cold water and squeeze out excess water.
Blend spinach into a paste in food processor.
Heat butter or oil in a large pan and toast the cumin seeds.
Add garlic, ginger and onion and sautee until onions are translucent.
Add the rest of the spices and the spinach puree.
Bring to a boil then lower heat and simmer for 5 minutes.
Add shrimp and yogurt. Add some water if it’s necessary for a gravy-like consistency.
Turn off the heat when the shrimp is cooked and stir in the cream.
Garnish with cilantro and/or tomato and serve with rice or naan.

Posted by: danar