|peppers picked but not pickled|
|basil pre-picking. In back: Italian basil, purple basil, Thai basil. In front: lemon basil.|
|a whole mess o' greens|
|curds and whey forming|
Eventually you get this:
Next, hit a large saute pan or skillet with some vegetable oil and toss in the onion, ginger, chili and chard stems. Hit with a teaspoon of salt and saute for five minutes, until everything is getting soft. Now come the spices: 1 teaspoon garam masala, 1 teaspoon turmeric and 1/8 teaspoon cayenne. Saute the spices for two minutes, or until they get nice and fragrant. Then add the garlic and all the greens. Stir these around until the greens just start to wilt then add 1/3 cup broth or water, your choice. Cover and simmer on low until the greens are all cooked down, it will take about twenty minutes.
Uncover and taste for salt, add more salt if needed and throw in another teaspoon of garam masala. Add the paneer, (which you have diced up right? I usually only throw in half a batch) and if you like it a little creamier you can now stir in 1/4 cup of plain yogurt.
Serve over rice, sometimes I add turmeric to the rice for a pretty color but you don't have to do that part.
|Saag Paneer, yummy!|