Saag Paneer Salad

Name: Saag Paneer Salad
Ingredients: 1 pint cherry tomatoes; 1 bunch bietola or spinach; 2 tablespoons fresh lemon juice; 1 jalapeno; 1 inch ginger root; 1 clove garlic; 3 ounces paneer cheese; 1 green onion, large outer leaves removed; 1/4 cup neutral oil such as grape seed; 1 teaspoon black mustard seeds; 1 teaspoon fenugreek; 1/2 teaspoon cumin seeds; 1 teaspoon garam masala; salt; freshly ground black pepper

15 ingredients

4 steps

Ingredients

1 pint cherry tomatoes
1 bunch bietola or spinach
2 tablespoons fresh lemon juice
1 jalapeno
1 inch ginger root
1 clove garlic
3 ounces paneer cheese
1 green onion, large outer leaves removed
1/4 cup neutral oil such as grape seed
1 teaspoon black mustard seeds
1 teaspoon fenugreek
1/2 teaspoon cumin seeds
1 teaspoon garam masala
salt
freshly ground black pepper

Directions

1

Wash the bietola or spinach, slice the leaves into 1/4 inch strips, and discard the stems. Wash and halve the cherry tomatoes. Toss the greens and tomatoes with the lemon juice, salt, and freshly ground black pepper in a large serving bowl.
2

Seed the jalapeno. Peel the ginger and the garlic. Mince all three finely (you could do this in a food processor or mini-chopper). Chop the paneer cheese into 1/4 inch cubes. Chop the white and tender inner green leaves of the green onion into narrow rings.
3

Just before you are ready to serve the salad, heat the oil in a skillet over medium high heat. When the oil is hot, add the black mustard seeds, fenugreek, and cumin seeds and let them sizzle for 1 minute. Add the jalapeno, ginger, and garlic mix and cook for a minute. Add the paneer cheese cubes and a pinch of salt and saute for a minute. Add the green onions and cook for a minute. Add the garam masala and saute for a final minute, until the cheese is well coated with the spices and the oil is bubbling and fragrant.
4

Pour the spiced cheese cubes and oil over the greens and tomatoes. Toss and serve.