Saag Paneer: Blanch-Shock Method
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The working recipe — the Market List, the Method, and where it lives or dies
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Origin
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Description
Saag paneer — the spinach (or mustard leaf) preparation with paneer — requires the blanch-shock technique (blanching the greens and immediately shocking in ice water) to preserve the vivid green chlorophyll colour that distinguishes a freshly made saag from one where the greens were slowly cooked to a dark, khaki-brown. The subsequent brief cooking in the spiced base must also be managed to preserve colour — the greens spend no more than 5 minutes over heat after their initial shock.
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The Thread
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Flavour Context
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Pillars V — VII
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