Saag Paneer Recipe

Summary

Cooking Time15 MinCuisine
CourseMethod
DishMain Ingredient

Ingredients

 Spinach1 Kilogram, boiled and coarsely ground
 Fenugreek leaves1⁄2 Cup (8 tbs), cooked and coarsely ground
 Paneer1⁄2 Kilogram, cut into 1 inch cubes
 Tomatoes3 Large, chopped or grated
 Onions3 Large, chopped fine
 Red chili powder1 Teaspoon
 Haldi powder1⁄2 Teaspoon
 Black cardamoms2
 Ginger-garlic paste1 Tablespoon
 Oil4 Tablespoon
 Salt To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 1722 Calories from Fat 704

% Daily Value*

Total Fat 80 g123%

Saturated Fat 14.1 g70.3%

Trans Fat 0 g

Cholesterol 50 mg

Sodium 3489.4 mg145.4%

Total Carbohydrates 172 g57.2%

Dietary Fiber 47.3 g189%

Sugars 79.1 g

Protein 106 g211.4%

Vitamin A 1977.9% Vitamin C 706.6%

Calcium 172.3% Iron 183%

*Based on a 2000 Calorie diet

Directions

1. Heat oil in a heavy-bottomed kadai, add the chopped onions and fry till golden brown.
2. Add ginger-garlic paste and the black cardamoms and fry for two minutes.
3. Next add tomatoes, haldi and red chillies and fry till oil floats to the top.
4. Now add the spinach, fenugreek and salt.
5. Cover the kadai and let it cook for 5 to 10 minutes.
6. Add 1 cup of water and the paneer cubes and let them cook together till well blended. (Mushrooms can be added to the spinach in place of paneer.)
7. Before serving, add garam masala.
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