Cooper and I have a couple of delivery places in heavy rotation - just a couple. So you can imagine our dismay when we discovered, a year or so ago, that one of our favorites, an Indian place named Yeti, had closed. We don't have another Indian place in delivery range, so we resigned ourselves to a world woefully lacking in that creamy, spinachy sauce known as saag.
Fast forward to last weekend, when the weekly food52 newsletter arrived in my inbox. I usually skim and delete, but for some reason, this one was jam-packed with stuff I'd actually make (especially unusual, considering that it was a meat-free edition). Most notably, a fairly simple recipe for saag paneer.
I was especially excited to note the recipe's one tough point, the thing that in the past, would've kept me from making it: you have to make your own Indian spice blend, out of a combination of a handful of whole spices. Not so long ago, this would've kept me from even reading the recipe to the end, but since Cooper gave me a coffee/spice grinder for Christmas, not only could I grind the spices, I wanted to.
So this was step on:
About 10 seconds later, all of those spices (including those incredibly expensive cardamom pods), looked just like this:
Smooth and fabulous, no? And so satisfying.
A bit of frying and sauteeing later, and I had a perfectly serviceable, very delicious spinachy, cheesy dish on my hands: