A delicious combination of healthy spinach and silky, soft paneer.
Ingredients
10 oz bag of Spinach leaves or 1 bunch Spinach
8 oz block of Paneer
1 tbsp Olive Oil
1 cup Diced Red Onions
2 tsp Ginger-garlic Paste
½ cup Diced/Crushed/Pureed Tomatoes
1-2 Green Chillies (optional, add more if you would like it spicier)
½ tsp Garam Masala
½ tsp Coriander Powder
½ tsp Dried Fenugreek Leaves ("Kasuri Methi")
¾ tsp Sea Salt (adjust to taste)
Instructions
Prepare the Paneer: Cut up the Paneer into 1 cm cubes and put aside. IMPORTANT: If you're using Paneer that is not fresh (store bought or refrigerated for a few days) then before cutting it up soak it in hot water for 30-45 minutes until it is soft. Drain out all the water and dry it up before cutting into cubes.
Add the oil to a non-stick pan on medium heat. When the oil is hot add the diced onions. Fry the onions for about 8-10 minutes, they should be soft and starting to turn light brown.
Add the ginger-garlic paste and the green chillies and fry until the raw aroma of the ginger diminishes.
Add the tomatoes and the coriander powder and salt and cook for 4-5 minutes until the tomatoes are cooked.
Prepare the Spinach: Bring water to a boil in a pot and add the Spinach. Boil for about 2 minutes until the Spinach is all wilted and drain the Spinach in a colander. You need to coarsely blend it and my preference is to use a Hand Blender for the convenience. Don't blend into a fine paste, just 2-3 pulses and you'll see the Spinach pureed with some larger pieces mixed in there.
Add in the pureed Spinach and mix well to blend in the onion-tomato base.
Add the garam masala and dried fenugreek leaves and mix them into the Spinach.
Add the Paneer cubes and mix them into the Spinach taking care to not break the cubes.
Cook for about 4-5 minutes on low heat so that the Paneer can soak in the flavors and delicious Saag Paneer is ready!