You mentioned Spinach. Spinach is cooked into "saag" style curry. Basically "saag" style curries are all cooked from a green leafy vegetable like Spinach, Methi, Mustard, Dill etc in which cooking is helped by a blender (like v. gautam describes in his lentil recipe) to puree the greens. Spinach can also be cooked without pureeing. You wrote that you eat "saag paneer" often. This is nothing but "saag" style Palak Paneer. "Palak" is Spinach. Paneer is curdled milk from which watery whey is sqeezed out. They call it Indian country cheeze but unlike real cheeze it is not subjected to "curing" process and it would not melt on heating. ludja (eG member) provided an Indian recipe site. I am providing link to "Paalak Ka Saag" from that site: Paalak Ka Saag Formatting on that site is very poor. For example ingredient list reads like this: Ingredents: 500 gm spinach leaves50 ml ghee/butter05 gm cumin seeds10 gm chopped garlic50 gm chopped onions25 gm ginger garlic paste05 gm turmeric20 gm chopped tomatoes05 gm green chillies05 gm coriander powder03 gm garam masla02 gm chilli powder20 ml creamsalt You should read this ingredient list like this: Ingredents: 500 gm spinach leaves 50 ml ghee/butter 05 gm cumin seeds etc For an example of non-saag style spinach curry see: Aloo Palak (Potato and Spinach) Link to another version of Aloo Palak is here at bawarchi website: Aloo Palak (Gravy) HTH
