There is nothing that soothes the soul like saag (palak) paneer. This recipe is adapted from the vah chef and is just as delicious!
- 4 cups packed spinach
- 1 chopped red onion
- 1 tspn red chili powder
- 2 tspn ginger garlic paste
- 2 serrano peppers (optional)
- 5 cloves of garlic
- 2 chopped tomatoes
- 2 Tbsp canola oil
- 1 tspn cumin seeds
- 2 tspn coriander powder
- 2 tspn cumin pwder
- 1/4 tspn turmeric powder
- 1 tspn garam masala
- 2 tspn kasoori methi leaves
- 1/2 block of paneer (indian cheese)
- 1/2 cup whipping cream (optional)
- Blanch spinach in boiling water for 2 minutes. DO NOT COVER. Remove and place in a bowl and add a cup of water. Use an immersion blender and blend well to a creamy consistency.
- Add 2 tablespoons of canola oil to a stock pot and set the heat to high. Add the cumin seeds and allow them to splutter.
- Once the cumin seeds splutter add chopped garlic and cook for 1-2 minutes.
- Add onion and a pinch of salt. Cook for 3-4 minutes until moisture is released and they turn a glassy and are a brownish color.
- Add ginger garlic paste, turmeric, chopped tomato and cook on medium flame. Add cumin powder, coriander powder, chili powder, fenugreek leaves and cook well until tomatoes are fully mashed up and oil is spluttering from the sauce. You’ll need to cook this tomato mixture very well for at least 10 minutes.
- Once the tomatoes have fully cooked and have made a saucy texture then add the blended spinach. Cook this mixture for at least 5-10 minutes until you see tiny droplets of oil popping from sauce.
- Add paneer and allow it to simmer for a few minutes. Slowly add the cream and simmer until ready to eat!