Priya Makes Saag Feta From the Test Kitchen
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Date: 2019-10-25
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Comments and reviews: 10
Kivan
I'm gonna be that guy for a second, but the dish this is based off of is actually called Palak Paneer, palak is spinach and paneer is the cheese. Saag is similar but is usually made from mustard greens and spinach and also has a corn flour slurry added to it, it's a bit more complex than just palak and I rarely see any restaurant serve saag paneer (but that might just be where I live. Other than that, this seems interesting. I haven't thought to try making palak paneer with different kinds of cheeses, sounds fun. Also, saag / palak paneer tastes great with tortilla chips (which isn't surprising because it's often eaten with corn flour roti but people often don't think of having it with chips. I usually add my spices before the paneer so that I can have it all blended up fine, don't like little pieces of cumin haha.
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I'm gonna be that guy for a second, but the dish this is based off of is actually called Palak Paneer, palak is spinach and paneer is the cheese. Saag is similar but is usually made from mustard greens and spinach and also has a corn flour slurry added to it, it's a bit more complex than just palak and I rarely see any restaurant serve saag paneer (but that might just be where I live. Other than that, this seems interesting. I haven't thought to try making palak paneer with different kinds of cheeses, sounds fun. Also, saag / palak paneer tastes great with tortilla chips (which isn't surprising because it's often eaten with corn flour roti but people often don't think of having it with chips. I usually add my spices before the paneer so that I can have it all blended up fine, don't like little pieces of cumin haha.
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mike
This is the first 'complicated' dish I've ever cooked for myself outside of basic af steak veggies and potatoes/chicken broccoli etc. I made the saag and roasted chicken thighs instead of fetta. Plated - smelled so good - as I was carrying my bowl to the living room I managed to lose grip and it went flying everywhere. Somehow ended up with saag on the ceiling, floor, walls, and myself. So devastating. Salvaged a spoonful from the pot I cooked it in, tasted amazing, and I'm glad I went to this effort coz it's making me want to continue pushing myself to cook and try new things
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This is the first 'complicated' dish I've ever cooked for myself outside of basic af steak veggies and potatoes/chicken broccoli etc. I made the saag and roasted chicken thighs instead of fetta. Plated - smelled so good - as I was carrying my bowl to the living room I managed to lose grip and it went flying everywhere. Somehow ended up with saag on the ceiling, floor, walls, and myself. So devastating. Salvaged a spoonful from the pot I cooked it in, tasted amazing, and I'm glad I went to this effort coz it's making me want to continue pushing myself to cook and try new things
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Kariann17
So here in Germany frozen cream of spinache is a staple that everyone has in their freezers. Its cheap(costs0, 50c) and you can eat it with anything. However I have eaten sooo much of it that I dont crave it anymore. until this recipe came along and changed everything Soooooo good. Made it yesterday and omg. I had to substitute coriander seeds for dried coriander leaves so the flavour migt be different but man was it good. Make this and especially the chonk I was too lazy too make roti but I love roti its super easy to make and i reccommend it.
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So here in Germany frozen cream of spinache is a staple that everyone has in their freezers. Its cheap(costs0, 50c) and you can eat it with anything. However I have eaten sooo much of it that I dont crave it anymore. until this recipe came along and changed everything Soooooo good. Made it yesterday and omg. I had to substitute coriander seeds for dried coriander leaves so the flavour migt be different but man was it good. Make this and especially the chonk I was too lazy too make roti but I love roti its super easy to make and i reccommend it.
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Erdimir Putogan
Why do you only add the green chili at the end? Why not fry it with the garlic and ginger? Of course it is a matter of taste, or maybe there's another reason? I've seen many indian chefs put in the chili's in different stages of the cooking/frying so I was just really curious, assuming there is a reason ofc.
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Why do you only add the green chili at the end? Why not fry it with the garlic and ginger? Of course it is a matter of taste, or maybe there's another reason? I've seen many indian chefs put in the chili's in different stages of the cooking/frying so I was just really curious, assuming there is a reason ofc.
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Maninder
Priya recipe is good. Don't call it saag because i live in punjab there it's invented so you made just green curry in blender with spinach. It's totally different to original saab. I don't dislike your recipe but first call punjab to your relatives for original saag recipe that not blended curry. maninder. mike
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Priya recipe is good. Don't call it saag because i live in punjab there it's invented so you made just green curry in blender with spinach. It's totally different to original saab. I don't dislike your recipe but first call punjab to your relatives for original saag recipe that not blended curry. maninder. mike
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Oskar von Reuenthal
If you're wondering why this doesnt quite taste like your favorite indian restaurants' saag (besides the feta instead of paneer) is probably because she only uses spinach. it varies by region, but mustard greens and/or fenugreek in saag are very common and take this to a whole new level
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If you're wondering why this doesnt quite taste like your favorite indian restaurants' saag (besides the feta instead of paneer) is probably because she only uses spinach. it varies by region, but mustard greens and/or fenugreek in saag are very common and take this to a whole new level
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Hemlata Shah
Asafoetida is more of a digestive not msg - the epazote of Indian spices. Food is chemistry, let's just go with that. Cook them in clay pots, covered in steam - And the taste is heavenly. - I discovered the cooking in steam accidentally in clay pots - same spice, same technique. Th you
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Asafoetida is more of a digestive not msg - the epazote of Indian spices. Food is chemistry, let's just go with that. Cook them in clay pots, covered in steam - And the taste is heavenly. - I discovered the cooking in steam accidentally in clay pots - same spice, same technique. Th you
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Aditya Saha
A little trick of the trade, rub your whole spices slightly with your hands to release the oils a little and then don't add them to the cold ghee or oil. Wait till it's just starting to shimmer or smoke. The release of aroma is way more intense then. You'll thank me when you try it.
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A little trick of the trade, rub your whole spices slightly with your hands to release the oils a little and then don't add them to the cold ghee or oil. Wait till it's just starting to shimmer or smoke. The release of aroma is way more intense then. You'll thank me when you try it.
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Jonathan Pal
Y'all should totally do a video with Priya about why curry isn't what Americans think it is. My buddy, who is Indian, told me over lunch at his favorite local Indian buffet that its a common misconception in America that curry is a spice, when really it's a soup.
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Y'all should totally do a video with Priya about why curry isn't what Americans think it is. My buddy, who is Indian, told me over lunch at his favorite local Indian buffet that its a common misconception in America that curry is a spice, when really it's a soup.
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Daniel Walters
Priya. I love you but garlic, onion, and oil is the Holy Trinity of cooking. Italian. Greek. Middle Eastern. Indian. Chinese. Japanese. Every other ingredient is just a bonus (though damned if I'm not going to try some ginger in my next recipe
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Priya. I love you but garlic, onion, and oil is the Holy Trinity of cooking. Italian. Greek. Middle Eastern. Indian. Chinese. Japanese. Every other ingredient is just a bonus (though damned if I'm not going to try some ginger in my next recipe
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