Authentic Saag Paneer

Ingredients

  • 2 bunches spinach, roughly chopped
  • 1 bunch fenugreek leaves, roughly chopped
  • 1 tablespoon canola oil
  • ½ pound paneer, cubed
  • 2 tablespoons canola oil
  • 1 teaspoon cumin seeds
  • 1onion, thinly sliced
  • 1 teaspoon grated fresh ginger
  • 3 cloves garlic, minced
  • 1tomato, diced
  • 2 teaspoons garam masala
  • ½ teaspoon ground turmeric
  • ½ teaspoon cayenne pepper
  • ½ cup heavy whipping cream
  • salt to taste
  • Directions

  • Step 1

    Bring a large saucepan of water to a boil. Cook spinach and fenugreek in the boiling water until wilted, about 3 minutes. Drain well and transfer to a food processor. Puree until finely chopped, about 5 pulses.

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  • Step 2

    Heat 1 tablespoon canola oil in a large skillet over medium heat. Fry paneer cubes, stirring constantly, until browned on all sides, about 5 minutes. Set aside.

  • Step 3

    Heat 2 tablespoons canola oil in the skillet and fry the cumin seeds until lightly toasted and aromatic, about 3 minutes. Add onion; cook and stir until onion begins to soften, 4 to 5 minutes. 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.

  • Step 4

    Stir in spinach and fenugreek, cream, paneer cubes, and salt to taste. Cover and cook for 15 minutes, stirring occasionally.

  • Cook's Note:

    You can substitute coconut milk for the cream.

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