Saag paneer with callaloo, spinach and savoy cabbage

I was dismayed to read in this week’s CSA newsletter that the callaloo crop at Three Sisters Farm was badly damaged in the cold snap. I’ve come to love the versatile green and use it in place of spinach whenever I can. Last week I sauteed our bunch, and tucked into a batch of macaroni and cheese. It felt a little Jessica Seinfeld, but that didn’t stop me from scraping my plate clean.

I made another callaloo-cheese combination right before Christmas: an adaptation of Maddur Jaffrey’s saag paneer. I mixed the callaloo greens with spinach and even a small bunch of savoy cabbage.

Jaffrey’s original recipe calls for a scant patty of paneer, which I doubled to satisfy our American, lactose-loving bellies. Just imagine ample, soft and salty hunks of cheese swimming in a velvety melange of greens (imagination is key here, since our photo was less than appetizing). Add to that CSA tomatoes and curry leaves, and you have one delicious, cheese-spiked mess of greens.

Saag Paneer
2 pounds callaloo or mix of spinach and other mild greens
1 jalapeno, coarsely chopped
1 teaspoon cornmeal
3 tablespoons canola oil
1/2 cup diced onion
1 1/2 teaspoons cumin seeds
1 1/2 tablespoons grated ginger
1 cup chopped tomatoes
10 to 15 fresh curry leaves
1 1/2 teaspoons kosher salt
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
12 ounces paneer, cut into 1-inch cubes

Instructions
In a large pot, bring 1 cup of water to a boil. Add callaloo and jalapeno, and simmer for 15 to 20 minutes. When greens are tender, use an immersion blender to blend them into a coarse puree. You also can use a potato masher or standard blender. Add cornmeal to the greens, and cook 5 minutes more.

Meanwhile, in a large frying pan, heat oil on medium-high heat. Add onion, and cook until it begins to turn golden. Add cumin seeds, and cook 1 minute more. Stir in ginger, wait just a few seconds, and add tomatoes and curry leaves. Cook the mixture on medium heat for about 10 minutes, until the tomatoes break down and their liquid thickens.

Pour tomato mixture into the greens, and stir in salt, cayenne pepper, and cinnamon, cooking for 5 minutes to blend the flavors. Add paneer cubes, and simmer 5 minutes more.

Serves 4 to 6

Tagged as: callaloo, Madhur Jaffrey, paneer, savoy cabbage, spinach