Saag Paneer Recipe
Cubes of Indian farmer’s cheese cooked in a spinach-based curry.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Spinach
Wash the spinach thoroughly and blanch it in boiling water for 2-3 minutes. Drain and immediately transfer to ice water to retain the color. Blend into a smooth paste and set aside.
- 2
Cook the Paneer
Cut the paneer into cubes and lightly fry them in a tablespoon of oil or ghee until golden brown. Remove and set aside.
- 3
Make the Base
In the same pan, add another tablespoon of oil or ghee. Add cumin seeds and let them sizzle. Add finely chopped onion and sauté until golden brown.
- 4
Add Spices and Tomatoes
Stir in the ginger-garlic paste and chopped green chilies, cooking for a minute. Add the chopped tomato, turmeric powder, and salt. Cook until the tomato is soft.
- 5
Combine Spinach and Paneer
Add the spinach paste to the pan and stir well. Add garam masala and mix. If the mixture is too thick, you can add a little water to achieve the desired consistency.
- 6
Finish and Serve
Finally, add the fried paneer cubes to the curry and gently mix. Cook for an additional 5 minutes. Serve hot with roti or rice.
