The Best Saag Paneer | Recipe by The Dish Diary

Saag Paneer@The Dish Diary

Saag paneer is a vegetarian Indian dish made with fresh cheese (paneer) and spinach (saag). The dish is typically made by cooking spinach with a mixture of spices and then adding cubes of paneer to the mixture to create a flavorful and nutritious curry.

The spinach is usually boiled or blanched and then pureed to create a smooth, creamy sauce. The sauce is then flavored with a blend of aromatic spices such as cumin, coriander, turmeric, and garam masala, as well as ginger, garlic, and chili peppers.

The paneer is usually cut into small cubes and fried or sautéed until it is slightly golden and crispy on the outside. It is then added to the spinach sauce and simmered for a few minutes to allow the flavors to blend together.

Saag paneer is typically served with rice, naan bread, or roti, and is a popular vegetarian option in Indian cuisine. It is rich in vitamins and minerals and is a great way to incorporate more vegetables into your diet.

 

Here's a recipe for Saag Paneer:

Copyrights Reserved @ The Dish Diary 

Ingredients:

·       1 lb. fresh spinach

·       8 oz. paneer cheese, cut into small cubes

·       1 onion, chopped

·       2 tomatoes, chopped

·       1 tablespoon ginger paste

·       1 tablespoon garlic paste

·       1 teaspoon cumin seeds

·       1 teaspoon coriander powder    

   1 1 teaspoon garam masala powder

Copyrights Reserved @ The Dish Diary 

·      1/2 teaspoon chili powder

·       Salt, to taste

·       2 tablespoons vegetable oil

·       1 tablespoon butter

·       1/2 cup heavy cream

·       Fresh cilantro, chopped (for garnishing)

   Recipe:

           

1.      Wash the spinach leaves thoroughly and blanch them in boiling water for 1-2 minutes. Drain the spinach and rinse it under cold water to stop the cooking process. Squeeze out any excess water and chop the spinach finely.

2.      In a large pan or wok, heat the vegetable oil over medium-high heat. Add the cumin seeds and cook until they start to splutter, then add the chopped onions and sauté for 3-4 minutes or until the onions are translucent.

3.      Add the ginger and garlic paste to the pan and cook for 1-2 minutes, stirring frequently to prevent sticking. Then add the chopped tomatoes and cook until they are soft and the oil starts to separate from the mixture.

4.     Add the coriander powder, turmeric powder, chili powder, garam masala powder, and salt to the pan and stir well to combine. Cook for 1-2 minutes or until the spices are fragrant.

5.    Add the chopped spinach to the pan and stir well to coat it with the spice mixture. Cook for 5-6 minutes or until the spinach is tender and the mixture has thickened.

6.      In a separate pan, heat the butter over medium-high heat. Add the paneer cubes and fry until they are golden and crispy on all sides.

7.    Add the fried paneer cubes to the spinach mixture and stir well to combine. Pour in the heavy cream and stir until everything is well combined.

8.      Garnish with fresh cilantro and serve hot with rice, naan bread, or roti. Enjoy!

Top of Form

Bottom of Form