Good morning…You’ve likely seen saag paneer on a menu before, a flavorful puree of greens served with cubes of fresh paneer cheese. “Saag” refers to leafy green vegetables in general, while “palak” means spinach in Hindi. Today, we’re featuring the palak paneer variation.

RECIPE BREAKDOWN 🤯

Palak paneer

Saag vs. palak paneer

The technique and recipes are mostly interchangeable, but it’s easier to source spinach than a mix of mustard greens, amaranth, fenugreek leaves, and chard, a few of the greens often used in saag.

Understand the recipe

After reviewing a number of recipes, most have these same components. Understanding them should help you de-mystify the dish (and curries in general).

1. The spices - lots of different combinations, but garam masala spices (like coriander, cumin, and cardamom) + kasoori methi (fenugreek leaves) seem to be the backbone of this dish

2. The aromatic base - a combination of onion, garlic, ginger, chili, and tomato

3. The greens - fresh spinach

4. The paneer - fresh Indian cheese

The process: The spices are bloomed in oil first (a universal technique, but known as “tadka” in Indian cooking). Next, the aromatics are added and sauteed until softened. The greens can either be blanched separately or cooked right into the pot. This is all blended before adding back into the pot and combined with the cheese.

Endless variations

Aside from these core elements, you’ll find everyone has their own preferences.

• Final Texture: Some recipes puree the green base into a smooth sauce, while others keep some texture in the dish (only puree part of the base, keep some chunkier bits intact). Some add in nuts like cashews for a thicker, creamier body.

• Toppings: Some recipes garnish or stir in cream for a richer mouthfeel. More traditional is a chhonk garnish, a spiced aromatic oil that gets floated on the dish, the same way chili oil might be added to a congee or aroma oil on ramen.

• Color: Just barely wilt the greens to maintain a bright green curry, or cook them down further for a darker, more stewed flavor.

• Fried vs fresh panner: most recipes just cube up the cheese and add it in at the end. Others sear the cheese for more texture and browned flavors.

A note on the cheese: paneer is a fresh milk cheese that is curdled and pressed into compact cakes. It has a soft texture yet compact texture similar to tofu. It doesn’t melt, making it perfect for adding to hot dishes or even searing. If you can’t find it, the closest cheese is queso fresco, a Mexican cheese produced nearly the same way.

Here’s a basic recipe guide to the dish:

FOOD BLUEPRINT 🍳

Texas-style breakfast tacos

The breakfast taco is an essential American regional dish that originates out of central & south Texas. Making a good breakfast taco is a bit of an art — and distinct from making a standard taco or breakfast burrito.

Here are the components to nail:

The Tortilla

With a few exceptions, breakfast tacos are usually served on a flour tortilla (if you’re gluten-free, you can break tradition and opt for corn).

• Every spot does its tortillas differently — some serve thick and pillowy tortillas, while others offer thin and flexible ones, almost like burrito wrappers.

Unfortunately, most store-bought flour tortillas simply won’t do the breakfast taco justice: you want something that is soft, pliable, chewy, and able to withstand a bit of steam and moisture without tearing.

• Make your own, or use the best you can find (try a local tortilleria!) — your breakfast taco is only as good as your tortilla.

The Fillings

Other than the tortilla, the main requirement of a breakfast taco is the eggs, which should be scrambled. Then, you need other ingredients to mix into the eggs. Here are some options to consider:

1) Creamy or starchy base: Refried beans & diced potatoes are the most common options

• This layer can either be scrambled into the eggs or slathered onto the tortilla as a base for the fillings.

2) Crispy or salty protein: Bacon, chorizo, ham, sausage & brisket are the classics (any breakfast protein works). You can opt out of meat altogether, but this layer brings great texture and seasoning.

• Traditional taco meat fillings like carnitas or barbacoa are usually reserved for lunch tacos.

3) Melting cheese: This is almost a requirement (many taco trucks mix it right in unless you ask otherwise). Grated, mild melting cheeses such as jack or white cheddar are fitting candidates.

The Finishing Touches

A breakfast taco is not complete without salsa. Pico de gallo, extra cilantro, or crema are acceptable. At home, use what you have around.

RECIPE RECOMMENDATIONS 🥡

Personalize your perfect tacos

Here are classic combos to recreate at home (or order on your next Texas visit):

1. Egg, chorizo, bean, & cheese (as in the illustration above)

2. Egg, bacon, potato, & cheese

3. Migas, avocado, & cheese

4. Egg, BBQ (brisket or chopped sausage), & cheese

To elevate your skills, see our breakfast taco component collection. It covers handmade tortillas, scrambled eggs, refried beans, and bacon curing, equipping you for a potential breakfast taco truck venture…

FOOD TRENDS 🚀

Ube is everywhere

What is ube?

Ube is a purple yam that is commonly used as a flavoring and coloring, typically in sweet dishes. Its signature color comes from anthocyanins, the same pigment found in blueberries and red onions.

• The vibrant tuber has become so trendy that it was named one of the top culinary trends of the past year in Carbonate's annual hospitality report.

• The colorful tuber has taken over Instagram and various business menus. You may have seen ube cheesecake, lattes, or ice cream on your feed.

It’s safe to say ube's popularity is due in large part to its photographic nature. Remember, we eat with our eyes.

Unfortunately, not all ube-colored foods are authentic. The sweet potato is native to Southeast Asia, so it’s expensive to source in the US. As a result, you might find that some places opt for a bit of a shortcut, using artificial ube coloring instead of the real deal.

• Be wary of overly vibrant and cloying desserts. Real ube has a more natural shade, a deep earthiness, and subtle sweetness.

PRESENTED BY MADE IN

Why are Carbon Steel Pans popular in restaurants?

The carbon steel pan rose to prominence in French restaurants in the second half of the 20th century. But why did this pan become a popular choice for chefs and why should you consider picking up one as a home cook? Here are a couple of reasons to consider:

The Goldilocks material: Carbon steel is like a hybrid of cast iron and stainless steel.

• It heats quickly, is light enough to maneuver on the stovetop, yet has incredible heat control.

Natural non-stick alternative: Unlike stainless steel, as you use and season carbon steel pans, they develop a naturally non-stick surface that gets better over time.

• For example, well-seasoned carbon steel allows you to use less oil to keep your food from sticking.

• Carbon steel pans are ideal for any food item that needs sautéing, searing, simmer, but you want to stay away from acidic ingredients (like a tomato sauce) which can react and strip the seasoning that was so hard to build!

Made for high heat: Safe up to 1200°F, carbon steel is designed for temperatures needed for a professional sear.

• It can go from the stovetop to the oven or even over an open fire.

Cooktop Compatibility: Carbon steel pans are compatible with gas, electric, and induction cooktops which when you pair that with its cooking versatility and superior heat control, it’s no wonder high-end restaurants turn to carbon steel pans.

For home cooks, instead of buying a set of pans that are all the same material, we recommend adding at least one carbon steel pan to your collection with varying materials (e.g. use stainless for that marinara sauce).

Our recommended carbon steel pan is from Made In, who design professional-quality products for the home cook.

Get a 10% off discount on your first order over $100 today:

WINNING READER SUBMISSION 🏆

Fried rice

This week’s dinner winner is Elizabeth D., who made an impressive fried rice. Well done!

EXTRA HELPINGS 🍽️

A read: Using math to find the ultimate brownie texture

In a minute or less: Is this NYC’s best street food?

What we’re watching: Biryani at home hacks

Food science: Why dehydration is desirable in cooking

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