—greens cooked with fresh cheese curds in a creamy sauce—has always seemed sort of like Indian Food 101 to me. It's on every Indian-restaurant menu in the US, it's made from ingredients we're familiar with, and, more often than not, it's only mildly spiced.
Neither option is great. Flat-leaf doesn't have the dark green color or flavor of curly, and frozen spinach can be tough . So how could I get more flavor into my greens?for me. Her articles are a wealth of great links and resources, and they gave me a clue as to how to solve my spinach issues. She points out that saag paneer is actually not necessarily made with spinach.is a more generic word for"greens.
Once added to my greens base and folded with the browned tofu cubes, it felt like exactly what the dish needed, adding a wonderful creaminess and rich texture without distracting from the flavor I'd built up with the aromatics and spices. For all you vegans who long for the flavor and texture of creamed spinach, this may be just the answer you're after.
If I had to go meatless, I could only do it if I had a endless supply of Indian cuisine.
Had to read the headline 3 times before I finally figured out what you were doing there
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