# ---- 1. Rice ---------------------------- 1 1/2 Cup  Long Grain Basmati Rice, Rinsed 2   Cups Water 1   Cup  Water (Separate from above) 1   Tsp  Cumin Seeds 1   in.  Whole Ceylon Cinnamon Stick 1   Pinch Saffron Threads 1   Pinch Salt 1      Star Anise Pod 6      Green Cardamom Pods, Cracked 6      Cloves 6      Black Peppercorns 1.1 Using a mortar and pestle, grind the   saffron to a fine powder and leave in   the mortar. 1.2 Using a small pot or kettle, bring the   1 cup of water to a boil. 1.3 Once the water is boiling, add 1 tbsp   of the boiling water to the powder in   the mortar. Set aside. 1.1 Combine remaining ingredients in a pot   and set to high. 1.2 Allow water to come to a boil and then   immediately drop to the lowest heat   setting. 1.3 Cover pot and allow remaining water to   soak into the rice. This may take   around 12-15 minutes. 1.4 Just before the rice is finished   cooking, remove 1 Tbsp of rice and add   it to the saffron water mixture in the   mortar. Allow it to soak for 5 minutes. 1.5 Add saffron rice to the cooked basmati   and fluff. 1.6 Remove cinnamon stick and star anise. 1.7 (Optional) Add 2 tsp ghee to the rice   when fluffing to keep it from sticking. # ---- 2. Paneer -------------------------- 4  oz. Paneer, Cubed 1  Tbsp Ghee 1  Tsp Cumin Seeds 2.1 Heat ghee and cumin seeds in a small,   nonstick pan on medium heat until the   seeds begin to sizzle. 2.2 Carefully add paneer, making sure to   shake them around in the ghee a bit to   coat the edges. 2.3 Let cook until the edges get gold and   crispy, then rotate and cook the other   side. 2.4 Once both sides are crispy, remove from   heat and set aside. # ---- 3. Saag ---------------------------- 9  oz  Fresh Spinach Leaves, Rinsed 1  Tbsp Ghee 2  Tsp Fenugreek Seeds 1  Tsp Cumin Seeds 2  Tsp Dry Fenugreek Leaves 2  Tsp Garam Masala 1  Tsp Turmeric Powder 1  Tsp Coriander Powder 1  Tsp Ginger, Grated 1/4 Tsp Chili Powder 1/4 Cup Heavy Cream 4    Large Garlic Cloves, Crushed 1/2   Red Onion, Diced 1    Serrano Pepper, Finely Chopped 1    Large Indian Bay Leaf      Salt and Fresh Black Pepper      # Note: This recipe can be made without # onion. Replace onion with 3 or 4 chopped # garlic cloves. 3.1 Blanch the spinach, then puree it in a    food processor. Set aside. 3.2 Combine garam masala, coriander    powder, turmeric powder, and chili    powder in a small bowl. Set aside. 3.3 In a large pan, add ghee, fenugreek    seeds, cumin seeds, and the bay leaf    and set to medium heat. 3.4 Once the seeds begin to sizzle, add    onions and sauté for 2 minutes. If you    chose to make this recipe without    onions, add chopped garlic and stir    for 30 seconds. 3.5 Add the chopped Serrano, crushed    garlic, and grated ginger. Stir for    about a minute. 3.6 Add the spice mix from step 3.2 and    stir until evenly distributed. 3.7 Add the spinach from step 3.1 and stir    everything until well mixed. Spread    the contents of the pan until even    across the surface, then cover the pan    and let cook for about 6 minutes. 3.8 Add cream, fenugreek leaves, and the    paneer from step 2.4 and stir until    well mixed. 3.9 Salt and pepper to taste. 3.10 Cover again and let cook for another    6 minutes. 3.11 Remove from heat. Serve with Rice. |
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