Saag Paneer

🌱 2024-04-27

Ingredients #

For spinach purée:

  • 2 bunches, spinach leaves, cleaned, (blanched in boiling water, place in cold water to retain green color)
  • 1 inches ginger, grated
  • 2-3 garlic pods, roughly chopped
  • 2 green chili, chopped

For saag paneer preparation

  • 1 tbsp Ghee
  • 1 tbsp oil
  • ¼ tsp cumin seeds
  • 3-4 cloves
  • 1 bay leaf
  • Pinch of asafoetida
  • 2-3 small onion, chopped
  • 2-3 garlic pods, chopped
  • 1 medium Tomatoes, chopped
  • 1 tsp coriander seeds
  • 1/2 tbsp Dried Fenugreek Leaves crushed
  • ½ tsp Turmeric powder
  • 1 tsp Red chilli powder
  • Spinach, blanched and pureed
  • ½ cup hot water
  • 250-300 gm Paneer, cut into cubes
  • 3 tbsp Fresh Cream (35%)
  • Salt as per taste
  • Fresh cream for garnish

Cooking Process #

  • In a pot, blanch spinach leaves in boiling water for 2-3 minutes. Remove and immediately transfer them into cold water.
  • Now, in a blender, add ginger and garlic to make a paste. Then, add the blanched spinach leaves and blend until smooth.
  • Heat ghee in a pan. Add bay leaf, cumin seeds, and asafoetida. Stir for a minute.
  • Next, add onion and garlic. Sauté until they turn translucent. Then, add tomatoes and stir until soft. Add turmeric, red chili, dried fenugreek leaves, and coriander powder. Mix well.
  • Now, add the prepared spinach puree, hot water, and adjust salt. Stir to combine.
  • Finally, add the paneer cubes, sprinkle with garam masala powder, and allow it to cook for another minute.

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