Saag/Palak Wraps w/ Lamb or Paneer

    Craving the rich and earthy flavors of saag (spinach curry) in a convenient, handheld format? These wraps are your answer! Choose between tender paneer (Indian cheese) or succulent lamb, simmered in a creamy spinach sauce, paired with fragrant rice pulao, and fresh vegetables, all nestled in warm naan bread. A flavorful and satisfying meal awaits!

    Saag is a beloved Indian dish made with leafy greens, most often spinach, but sometimes also mustard greens or fenugreek leaves. It's cooked down with a symphony of aromatic spices, creating a rich and flavorful curry that's both comforting and exciting. This recipe gives you the flexibility to choose your protein: the vegetarian-friendly paneer or the hearty lamb.   

Recipe: Saag Wraps (Paneer or Lamb)

Yields: 4 servings Prep time: 25 minutes Cook time: 35 minutes

Ingredients:

• For the Saag (Choose either Paneer or Lamb):
  • Option 1: Paneer Saag
    • 1 tablespoon vegetable oil or ghee
    • 1 large onion, chopped
    • 2 cloves garlic, minced
    • 1-inch piece ginger, grated
    • 1 teaspoon ground cumin
    • 1 teaspoon ground coriander
    • 1/2 teaspoon turmeric powder  
    • 1/4 teaspoon garam masala  
    • 1/4 teaspoon red chili powder (adjust to your spice preference)
    • 1 (10-ounce) package frozen spinach, thawed and squeezed dry
    • 1 cup vegetable broth or water
    • 8 ounces paneer, cubed
    • Salt to taste
  • Option 2: Lamb Saag
    • 1 tablespoon vegetable oil or ghee
    • 1 pound boneless lamb shoulder or leg, cut into 1-inch pieces
    • 1 large onion, chopped
    • 2 cloves garlic, minced
    • 1-inch piece ginger, grated
    • 1 teaspoon ground cumin
    • 1 teaspoon ground coriander
    • 1/2 teaspoon turmeric powder  
    • 1/4 teaspoon garam masala  
    • 1/4 teaspoon red chili powder (adjust to your spice preference)
    • 1 (10-ounce) package frozen spinach, thawed and squeezed dry
    • 1 cup chicken broth or water
    • Salt to taste
• For the Rice Pulao:
  • 1 tablespoon butter or vegetable oil
  • 1 small onion, thinly sliced
  • 1 cup basmati rice, rinsed
  • 1 3/4 cups chicken broth or water
  • 1/2 teaspoon cumin seeds
  • 1/4 teaspoon cardamom pods, lightly crushed
  • Salt to taste
• For the Wraps:
  • 4 naan bread
  • 1 cup diced tomatoes
  • 1/2 cup thinly sliced white onion

Equipment:

• Large skillet or pot
• Medium saucepan

Instructions:

1. Prepare the Rice Pulao: Melt the butter or heat the oil in a medium saucepan over medium heat. Add the onion and cook until softened, about 5 minutes. Add the rice, cumin seeds, and cardamom pods and cook for 1 minute, stirring constantly. Add the chicken broth or water and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until the rice is cooked and the liquid is absorbed. Fluff with a fork.  
2. Prepare the Saag (Paneer): Heat the vegetable oil or ghee in a large skillet or pot over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and ginger and cook for another minute until fragrant. Stir in the cumin, coriander, turmeric, and red chili powder. Cook for 30 seconds, stirring constantly, until fragrant. Add the spinach and vegetable broth or water. Bring to a simmer and cook for 10 minutes, stirring occasionally. Gently stir in the paneer and cook for another 5 minutes, or until heated through. Season with salt to taste.  
3. Prepare the Saag (Lamb): Heat the vegetable oil or ghee in a large skillet or pot over medium heat. Add the lamb and cook until browned on all sides. Remove the lamb and set aside. Add the onion to the pot and cook until softened, about 5 minutes. Add the garlic and ginger and cook for another minute until fragrant. Stir in the cumin, coriander, turmeric, and red chili powder. Cook for 30 seconds, stirring constantly, until fragrant. Add the spinach, chicken broth or water, and the browned lamb. Bring to a simmer and cook for 25-30 minutes, or until the lamb is tender. Season with salt to taste.  
4. Assemble the Wraps: Warm the naan bread according to package directions. Spread the rice pulao evenly over the naan. Top with the saag (paneer or lamb), diced tomatoes, and sliced white onion.
5. Serve: Wrap and serve immediately.

    Enjoy these flavorful Saag Wraps! Whether you choose the vegetarian paneer option or the hearty lamb version, these wraps offer a delicious and satisfying taste of Indian cuisine.