This dish is packed full of exotic flavors and has a nice spicy bite to it.  Nothing crazy though..  Many think that this dish is simply cheese and spinach thrown together and I want you to know that nothing could be farther from the truth.  This dish is a cooking process of strategically breaking down the veggies to develop a unique flavor profile that when combined with certain seasonings gives this dish a wonderful and unforgettable culinary experience.  So simple and yet so complicated.  Generally a large batch of saag paneer will take in the upwards of 8 hours to make   Blanched Bloomsdale Spinach and Pan fried Cheese mixed with Turmeric, Cumin, G. Masala, Coriander, and tossed with caramelized onions, garlic, jalapenos, and ginger.  To top it all off a touch of cream.  I am personally not a huge fan of the texture when it’s completely pureed so this saag paneer is roughly chopped and makes for a delicious vegetarian meal that goes great with Pita Bread or Naan bread.   What’s great about this dish is that it just gets better after it has been frozen.  When you let it thaw all the flavors will have married and fully developed.  Rich, creamy, spicy, and  authentically delicious.  Feeds 1 -2

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