I usually cook more meat and fish curries accompanied by side dishes
like Saag Paneer (spinach and cheese) or Daal (red lentils).
You might be familiar with Indian foods
like Saag Paneer and Chicken Tikka from post-work Seamless orders eaten straight from the takeout container while catching up on John Oliver — and that's fine!
Not exact matches
Botiwalla, which will open this April in Atlanta's Ponce City Market, is one of a new breed of restaurants that includes Babu Ji, Floyd Cardoz's upcoming Paowalla in New York City, Michael Mina's The Company pop - up in San Francisco and a slew of fast - casual spots
like Inday and Soho Tiffin Junction, which are pushing Indian cuisine forward, moving it beyond lunchtime buffets and
saag paneer into more nuanced territory — the
likes of which could do what, say, David Chang has done for Korean food with the Momofuku empire or Danny Bowien's interpretation of Chinese with Mission Chinese.
The result was very good —
like a lower - calorie, more liquid version of
saag paneer, with an appealing bright, sprightly flavor.
This is how I
like to cook
saag paneer - chopped spinach, golden - crusted paneer cheese, assertively spices, and finished with toasted sesame seeds and fresh lemon juice.
I pack soup, of course, but also turkey and bean chili; vegetarian chili; whole grain spaghetti and turkey meatballs; steamed Asian dumplings; all - natural ravioli or tortellini; a frozen, all - natural
saag paneer (an Indian spinach dish) my daughter
likes, and much more.
This
saag paneer recipe uses leafy greens
like spinach, mustard leaves and fenugreek leaves to make it healthier and well balanced.
Madden and Parker avoid the usual jokes — old ladies undone by
saag paneer, and the
like.