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Home / Cooking with canning / Saag paneer with okra and chickpeas

Saag paneer with okra and chickpeas

Filed Under: Cooking with canning

This dish starts as a classic Indian saag paneer — spinach with cheese cubes.

We bulked it out by adding home-canned chickpeas and home-canned okra. You can omit those though if you want to make a pure saag paneer, or don’t have them.

To be clear: this is a cooking with canning recipe, not a recipe for canning.

This recipe uses:

  • Home-canned spinach
  • Home-canned chickpeas
  • Home-canned okra

Yield: 8 x 1 cup (250 g / 8 oz) servings

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Contents hide
  • 1 Saag paneer with okra and chickpeas
    • 1.1 Ingredients
    • 1.2 Instructions
    • 1.3 Nutrition
  • 2 Recipe notes
  • 3 Nutrition

Saag paneer with okra and chickpeas

A take on saag paneer, made with home-canned chickpeas and home-canned okra
Course Side Dish
Cuisine Indian
Keyword Chickpeas, Okra
Prep Time 20 minutes minutes
Cook Time 30 minutes minutes
Total Time 50 minutes minutes
Servings 8 1 cup (250 g / 8 oz)
Calories 528kcal
Metric - US Customary

Ingredients

  • 1 half-litre jar home-canned chickpeas (1 pint jar)
  • 2 half-litre jars home-canned okra (2 pint jars)
  • 1 litre jar home-canned spinach (Or kale. 1 quart)
  • 500 g paneer cheese (1 lb)
  • 1 tablespoon oil
  • 1 tablespoon oil
  • 2 teaspoons garam masala
  • 1 teaspoon cumin seed
  • 1 teaspoon onion powder
  • ½ teaspoon cayenne pepper
  • ½ teaspoon turmeric
  • 1 teaspoon gingerroot (fresh, grated)
  • 1 teaspoon garlic (minced)
  • 1 tomato (chopped)
  • 4 tablespoons coconut milk powder
  • 1 tablespoon cornstarch
  • 250 ml water (1 cup / 8 oz)
Metric - US Customary

Instructions

  • Drain and rinse the chickpeas. Place into a bowl.
  • Drain the okra; add to bowl.
  • Drain the spinach, pressing it a bit to get excess water out. Chop up on chopping board; add to the bowl.
  • Set the bowl aside.
  • Cube the paneer cheese; brown in the heated 1 tablespoon of oil in a frying pan. About 5 minutes. Remove from pan and add to bowl.
  • Add the second tablespoon of oil to the pan.
  • Add the spices from the garam masala down to and including the garlic. Add as well the chopped tomato. Cook for 4 to 5 minutes.
  • Mix the coconut milk powder, the corn starch and the water.
  • Add to frying pan. Cook for 3 to 4 minutes.
  • Add the contents of the bowl.
  • Cover, and let cook for 15 minutes, stirring occasionally.

Nutrition

Serving: 1g | Calories: 528kcal | Carbohydrates: 46g | Protein: 29g | Fat: 29g | Saturated Fat: 15g | Cholesterol: 67mg | Sodium: 99mg | Fiber: 15g | Sugar: 10g

Recipe notes

  • For the garlic and ginger, you can just use from a jar.
  • If you don’t have coconut milk powder, you can use coconut milk from a jar. Or you can use heavy cream, or yoghurt.
  • Indian paneer cheese is a cheese that does not melt during cooking, but rather, holds its shape. Instead of paneer, you could try halloumi cheese, or firm tofu, or just omit.
  • Instead of spinach, you could try kale or another green of your choice.

Nutrition

Serving size: 1 cup (250 g / 8 oz)

A lot of the calories come from the chickpeas, but those are good calories.

Per serving:

  • 528 calories, 99 mg sodium

* Nutrition info provided by MyFitnessPal

Filed Under: Cooking with canning

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