Just Another Meatless Monday #55 Crock Pot Saag Paneer

This is definitely a great vegetarian crock pot or slow cooker recipe. It goes together fast, it cooks down nicely, it tastes divine and it's full of vegetables. Plus it's awesome homemade Indian food you make in your crock pot, does it get any better than that? I don't think so, I mean it cooks while you do other stuff, you blend it IN THE CROCK POT and then it cooks for a few more hours, simple! I found it on my friend Val's blog, Suburban Bites, and decided that since the stove was broken I best try it this week, I'm so glad I did.

I wish I had remembered ahead of time to make the paneer because I forgot I am stoveless for a while. Whipping up a batch of cheese is no easy feat, in the wind, on the side burner of a grill outside. No I didn't try it, I knew I wasn't up for it, but next time I am making the cheese to put in it. So ours was without paneer this time. I did serve it with homemade naan made on the griddle.


Crock Pot Saag Paneer

ingredients
2 pounds fresh spinach, washed well
2 large yellow or red onions, roughly chopped
3 medium tomatoes, roughly chopped--or two cans fire roasted tomatoes
1 (4-inch) piece ginger, peeled and roughly chopped
20 cloves (one whole head) garlic, peeled
5-10 green Thai, serrano,or cayenne chilies, stems removed** I did NOT use the peppers
4 tablespoons ground cumin
1 heaping tablespoon red chili powder
1 heaping tablespoon garam masala **an Indian spice blend available at most grocery stores
2 teaspoons turmeric powder
1 tablespoon salt
12 ounces fresh Paneer, Indian Cheese

directions
place 1/2 the washed spinach into the bowl of a 5 quart slow-cooker
place the rest of the top with the rest of the ingredients EXCEPT FOR SALT AND PANEER
cover with the rest of the spinach
the crock will be full but put the cover on and it will cook down
cook on high for 3 hours or low for 4-5
stir a couple times to keep the spinach from getting crispy on the side of the crock
after 3 hours or 4-5 on low blend until smooth with an immersion blender, or you can transfer to a blender and puree
make sure it is smooth
taste for salt, add as needed and then cook for another 2-3 hours
then add about 12 ounces of cubed fresh or fried paneer to the crock
turn it off cover and let sit for about 10 minutes to heat the cheese
if you are using homemade paneer, add just before serving so the cheese maintains it's shape

This is so, so good and so, so easy! I hope you try it and enjoy it. I didn't get any pictures of it, though it wasn't particularly pretty anyway. A big thanks to Valerie for sharing this, it was especially timely for us.

Peace and Love--