Copyright © 2019, Los Angeles Times | Terms of Service | Privacy Policy

Ayurvedic Recipes

Saag paneer is a classic Indian dish of spinach and fresh cheese. The fun and interesting part of this recipe is making your own cheese, which is surprisingly easy. Although we live right next to the largest Vietnamese community outside of Vietnam, many people have never sampled their cuisine. Also enjoy a lovely recipe for fish that will bring new tastes to your table.


serves 6



½ gallon whole milk

¼ cup vinegar or strained lemon juice

1. Bring milk to a boil until film appears.

2. Add vinegar/lemon juice, let milk curdle, then pour into a sieve lined with cheesecloth and drain overnight. Squeeze out remaining liquid. Press with heavy plate to flatten to about ½ inch and cut into ½ inch pieces.


3. Fry in ghee or oil until lightly browned.


4 Tb butter

¼ tsp whole cumin seed

optional: ½ tsp fenugreek seeds*

2 onions sliced

1 inch piece ginger root, peeled and chopped

1 medium tomato, chopped


½ tsp ground cumin

1 tsp garam masala*

¼ tsp crushed chilis

4 bunches of spinach

¼ tsp salt

1/3 cup cream

paneer pieces, fresh or store bought*

4 bunches spinach


1 bunch of fenugreek* or cilantro leaves, cleaned and stemmed

1. Melt butter in large frying pan. Add seeds. Sizzle a few minutes, add onions and cooked until browned, then add ginger root and tomatoes, cook 2 minutes and add cumin, garam masala and crushed chilis.

2. Add spinach, salt and cook until spinach is wilted. Cook for another ½ hour. Add cream and paneer pieces. Add cilantro or fenugreek and cook until warm.

* May be found in Persian or Indian markets


4 8-ounce white fish filets

1 tsp Asian sesame oil

2 sliced shallots

2-inch piece chopped ginger

2 chopped lemongrass stalks

8 ounce bottle clam juice

½ cup coconut milk

2 Tb fish sauce

½ cup each fresh basil, mint and cilantro

2 Tb sugar

1 star anise

1 mango, sliced

fresh cilantro and mint to garnish

1. Heat oil in large pan. Add shallots, ginger, and lemongrass. Sauté one minute. Add remaining ingredients except fish and bring to a boil. Cover, simmer one hour.

2. Strain stock into large skillet. Discard solids. Bring stock to boil. Add fish, skin side up if there is skin. Simmer covered 8 to 9 minutes.

3. Serve in a shallow bowl on top of jasmine rice. Spoon broth over fish, top with sliced mango and garnish with fresh mint and cilantro.