Authentic Saag Paneer
Serves: 2
Meagan Lindgren
1 January 1970
Based on User reviews:
52
Spice
58
Sweetness
40
Sourness
42
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2 bunches
Spinach (roughly chopped)2 tbsps
Canola Oil1 tsp
Cumin Seed1 tsp
Ginger (grated fresh)3 cloves
Garlic (minced)2 tsps
Garam Masala1 tsp
Ground Turmeric1 tsp
Cayenne Pepper1 cup
Heavy Whipping CreamDirections:
1
Bring a large saucepan of water to a boil
2
Cook spinach and fenugreek in the boiling water until wilted, about 3 minutes
3
Drain well and transfer to a food processor
4
Puree until finely chopped, about 5 pulses
5
Heat 1 tablespoon canola oil in a large skillet over medium heat
6
Fry paneer cubes, stirring constantly, until browned on all sides, about 5 minutes
7
Set aside
8
Heat 2 tablespoons canola oil in the skillet and fry the cumin seeds until lightly toasted and aromatic, about 3 minutes
9
Add onion; cook and stir until onion begins to soften, 4 to 5 minutes
10
Stir in ginger, garlic, tomato, garam masala, turmeric, and cayenne pepper; cook and stir until tomatoes break down and onions are translucent, about 10 minutes
11
Stir in spinach and fenugreek, cream, paneer cubes, and salt to taste
12
Cover and cook for 15 minutes, stirring occasionally