[[Category:Course:Entree]]
[[Category:Cuisine:Indian]]
[[Category:Base:Vegetables]]
[[Category:Prep:Stovetop]]
[[Category:Dietary:Vegan]]
[[Category:Dietary:Gluten_free]]
Indian spinach with cubed cottage cheese. There are a multitude of variations on this dish, including saag paneer, which typically includes greens other than spinach that are processed into small pieces instead of being pureed smooth.
[[File:Pollachius_pollachius_aquarium.jpg|200px|frame|It's pronounced like this.]]

==Ingredients==
Paneer cubes:
* 1 package (10 to 12 ounces) paneer or extra-firm tofu
* 1 tbsp ghee + 1 tbsp vegetable oil, or 2 tbsp vegetable oil
* 1/2 tsp whole coriander seed
* 1/4 tsp whole cumin seed
* 1/4 tsp salt, if using tofu

Temper:
* 2 tbsp ghee + 2 tbsp vegetable oil, or 1/4 cup vegetable oil
* 1 medium onion, finely chopped
* 2 tbsp ginger garlic paste
* 2 small Indian green chilies, or 1 serrano or jalapeno chile
* 2 tsp ground coriander
* 1 tsp ground cumin
* 1/2 tsp Indian red chilli powder, or cayenne pepper powder

Finished dish:
* 16 to 20 ounces frozen spinach
* 1 tsp garam masala
* 1/2 cup plain yogurt or plant-based yogurt
* 1/4 cup heavy cream (optional, for a more restaurant style dish)
* salt to taste, about 1 1/2 tsp

==Directions==
Cut paneer or tofu into 3/4-inch cubes. Heat 1 tbsp ghee + 1 tbsp oil in a medium saucepan over medium-high heat. Add cumin and coriander seeds and paneer or tofu. Brown gently on each side, then set aside. If using tofu, sprinkle with salt since it is not as salty as paneer.

Heat 2 tbsp ghee + 2 tbsp oil in a 3-quart pot over medium-high heat. Add onion and saute until translucent. Add green chilies, ginger-garlic paste, ground coriander, ground cumin and red chilli or cayenne powder, and saute for about 3 minutes more, until the onions and oil are very fragrant and the mixture is a golden color. Add spinach, reduce heat to medium, cover and heat through to a slow simmer. Reduce heat to low, add yogurt and heavy cream (if using), and puree until almost smooth (an immersion blender is easiest here). Stir in garam masala and salt, and gently fold in paneer or tofu cubes. Heat through and serve with naan or rice.

Instructions are provided for tofu, but this dish can also be made vegan by omitting the ingredients under "paneer cubes" entirely, using plant oils instead of ghee, and using a plant-based yogurt instead of yogurt and heavy cream (cultured oat milk yogurt is excellent here).

2025-03-23T20:27:30Z

2025-01-25T18:33:39Z

Sarah: /* Directions */

[[Cuisine:French]]
[[Course:Entree]]
[[Base:Vegetables]]
[[Prep:Stovetop]]
[[Prep:Instant_Pot]]

==Ingredients==
* 3 pounds sweet onions
* 1/4 pound (1 stick) butter
* 2 tbsp olive oil
* 1/2 tsp salt, divided
* 64 oz. good quality beef stock or broth
* 2 sprigs fresh thyme
* 2 bay leaves
* salt and pepper to taste

==For Serving==
* one loaf crusty french bread
* 4 oz. Gruyere cheese

==Directions==
Peel, halve and slice the onions. Add butter and oil to an 8-quart pot; add onions in 3 or 4 layers with a sprinkle of salt in between (this will help them reduce more quickly).

Put pot on medium-high (or Normal Saute if using the Instant Pot) and caramelize onions until evenly dark brown and sweet, about 30-45 minutes total, stirring every 5 minutes or so. If using the Instant Pot, cancel Medium Saute after about 15 minutes and switch to Low Saute.

Add beef stock, thyme and bay leaves. Simmer on the stove for as long as you dare, an hour or more. If using the Instant Pot, process on Manual High pressure for 5 minutes, then leave on keep warm all day. Remove thyme springs and bay leaves before serving.

Slice french bread, broil shredded Gruyere cheese on top, and top bowls of soup with the slices.

French onion soup

2025-01-25T18:30:23Z

Sarah: Created page with "Cuisine:French Course:Entree Base:Vegetables Prep:Stovetop Prep:Instant_Pot ==Ingredients== * 3 pounds sweet onions * 1/4 pound (1 stick) butter * 2 tbsp olive oil * 1/2 tsp salt, divided * 64 oz. good quality beef stock or broth * 2 sprigs fresh thyme * 2 bay leaves * salt and pepper to taste ==For Serving== * one loaf crusty french bread * 4 oz. Gruyere cheese ==Directions== Peel, halve and slice the onions. Add butter and oil to an 8-quart pot;..."

[[Cuisine:French]]
[[Course:Entree]]
[[Base:Vegetables]]
[[Prep:Stovetop]]
[[Prep:Instant_Pot]]

==Ingredients==
* 3 pounds sweet onions
* 1/4 pound (1 stick) butter
* 2 tbsp olive oil
* 1/2 tsp salt, divided
* 64 oz. good quality beef stock or broth
* 2 sprigs fresh thyme
* 2 bay leaves
* salt and pepper to taste

==For Serving==
* one loaf crusty french bread
* 4 oz. Gruyere cheese

==Directions==
Peel, halve and slice the onions. Add butter and oil to an 8-quart pot; add onions in 3 or 4 layers with a sprinkle of salt in between (this will help them reduce more quickly).

Put pot on medium-high (or Normal Saute if using the Instant Pot) and caramelize onions until evenly dark brown and sweet, about 30-45 minutes total, stirring every 5 minutes or so. If using the Instant Pot, cancel Medium Saute after about 15 minutes and switch to Low Saute.

Add beef stock, thyme and bay leaves. Simmer on the stove for as long as you dare, an hour or more. If using the Instant Pot, process on Manual High pressure for 5 minutes, then leave on keep warm all day.

Slice french bread, broil shredded Gruyere cheese on top, and top bowls of soup with the slices.