I think I've found a new recipe to displace my recent favorite saag / palak paneer. The winner? From Madhur Jaffrey's Vegetarian India, which has also become my favorite cookbook of late as well.
This saag paneer recipe is also available online and features a deceptively simple approach to get a mouthwatering spinach flavor and consistency – blanching. The spinach is quickly blanched prior to blending with other ingredients and cooking. This approach results in the smoothest and creamiest sauce sans ghee / butter, which is a staple of my previous favorite recipe.
I made just a few recipe modifications – omitted the coriander and used approx. half of the fenugreek the recipe calls for (~1 tbsp instead of 2). The only downside of this recipe is the number of dishes it utilizes given the blanching, but it's worth it for a great base that I think can be combined with tofu, corn, or other proteins / vegetables.
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