Saag Paneer Recipe
Ingredients
| Spinach : 1 kg boiled and coarsely ground | ||
| Fenugreek leaves : 1/2 cup, cooked a coarsely ground | ||
| Paneer : 1/2 kg cut into 1 inch cubes | ||
| Tomatoes : 3 large chopped or grated | ||
| Onions : 3 large chopped fine | ||
| Red chilli powder | 1 Teaspoon | |
| Haldi powder : 1/2 tsp | ||
| Black cardamoms : 2 | ||
| Ginger-garlic paste : 1 tbsp | ||
| Oil | 4 Tablespoon | |
| Salt | To Taste | |
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.
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.
Chef
