Saag Paneer: India’s Answer to Popeye

If Indian Sag Paneer were an American dish there would be no need to create a Popeye to get kids to eat spinach. Or me. 

I never tire of it.  This is especially true after about a decadent month of candy and spirits, like now. And it is the perfect side dish that complements all foods.

Yes, the dish is so common on Indian restaurant menus it can be considered trite.  But trite as in Burger and Fries, or Pad Thai and Stuffed Angel Wings.  I love them all. 

So it was fun to just find out, and share! – the difference between the Southern or Northern versions. It also turns out that the “exported” northern version has its own Do you know?  

Cubes of fresh, unsalted cheese (paneer) are served in a velvety sauce made from leafy vegetables (sag). Fried paneer usually adorns the dish. We garnished our dish with the southern versions in Slide #1 and #2. 

The veggies, so ground down they almost make a paste, are then artfully seasoned in this southern version.  

Spinach is the predominant green in the classic versions in India. high spinach leaves or palak, lending its name to the pure spinach version of Palak Paneer. , fenugreek leaves, purslane and/or mustard leaves.  

Paneer is an Indian cheese an unaged cheese, so soft a cheese it looks like tofu.  It is made from curdled milk plus a vegetable acid like lemon juice).  

In the classic international restaurant version, spinach remains the main ingredient although there are at least 15 subtle variations of seasonings and ingredients.

And, like the Bengali interpretation, garlic and onion are sauteed in olive oil with red chilies and then the spinach is sauteed in the pan before adding a blend of seasonings. 

Sag dish originated in the northern Punjab region, and so the Southern is characteristically spicier.   But the serrano chili used lend a sort of heat, not spikiness.  And it is this warmth balances out the creamy richness of the greens.  And there is no butter or ghee in this version in which the spinach is ground almost into a silky paste.

To me what makes the different are the cooks who put such care into working the fresh ingredients.  Then never disappoint at Banana Leaf or at United Kitchens.  Just look at Martin Shah here. Chef-partner of United Kitchens

Martin also told us that fenugreek is not used in sag paneer, began bartha (eggplant) or korma because it has a distinctly, unappealing taste.  

Of course Sag Paneer tastes clean and nutritional.  It turns out to be the perfect Rx for anything that ails you, and a dish that promotes health.   

Saag provides at least 50% of the RDA for vitamin A and is a good source of iron, calcium, and folic acid. AND the spinach is cooked so the iron is absorbed not the bloodstream.  It helps prevent osteoporosis, heart diseases, arthritis, and colon cancer.  

And if nothing does, then they just make the day go so much better. 

Bananaleaf Restaurant, (www.bananaleafla.com)  10408 Venice Blvd Suite: B, Culver City, CA 9023 (310) 838-2130                                  

United Kitchen & Lounge, (www.unitedkitchensla.com) 2305 Ocean Park Blvd, Santa Monica, CA  90405, (310) 310-2258