One of my buddies at work and I frequently hit the local Indian (Swagath, @ Orenco station) buffet for lunch, and his all time favorite is what he refers to as “green stuff”, or saag paneer.  I’m a big fan too, but couldn’t remember having tried making it at home.  I finally took the plunge a couple of days ago using Indira’s recipe from her truly excellent blog, Mahanandi, which has become one of my favorites.  I particularly liked her recipe for being easy, and relatively low in fat.  Lots of saag paneer recipes involved heavy cream, yogurt, ghee, etc.  I found that the cashews gave it a very nice body without being heavy at all, although I should have ground them finer than I did.  I’ll know for next time.  I made the paneer from scratch, which isn’t hard, and I had all the stuff, as paneer is very similar to the kind of cheese my wife makes regularly for SCA events. 

I served it up with some methi paratha I had stashed away in the freezer, which went pretty well with the spinachy goodness that is green stuff.