Saag Paneer
As promised...
Ingredients
2 10 oz. packs frozen spinach (chopped or leaf)
3-4 tomatoes (diced)
1-2 green chillies (chopped)
2 cloves garlic (minced)
1 small piece ginger (chopped)
Fresh or dried fenugreek (Methi) leaves
1-2 tsp. cooking oil
2-3 bay leaves
1/2 cinnamon stick
2 cloves
2 medium onioins (chopped)
1/2 tsp. cumin seeds
Paneer - As desired
Salt
Turmeric
Red chilli powder
All spice powder (Garam masala)
Optional:
Fresh cilantro
Fresh or dried mint leaves
Method:
Add the thawed spinach along with tomatoes, garlic, ginger, green chillies, and fenugreek leaves in a pressure cooker. Add some water, salt, turmeric (1/2 tsp.) and let it cook for 10 - 12 minutes.
Puree the cooked spinach in a mixer while adding the fresh cilantro and mint leaves.
In a large nonstick pot, heat the oil and fry the cumin seeds, bay leaves, cloves, and cinnamon stick. Add the onions and fry until light brown. Add some salt and all spice powder and fry a little longer. Then add the pureed spinach and cook for 10 mins on medim heat. Add additional water to achieve desired consistency. You may also add some tomato puree at this stage if the tanginess is not enough.
Add cubes of paneer about 5- 10 mins before serving. You may fry the paneer cubes before adding, but we find they taste pretty nice without frying as well.
Happy cooking!
Ingredients
2 10 oz. packs frozen spinach (chopped or leaf)
3-4 tomatoes (diced)
1-2 green chillies (chopped)
2 cloves garlic (minced)
1 small piece ginger (chopped)
Fresh or dried fenugreek (Methi) leaves
1-2 tsp. cooking oil
2-3 bay leaves
1/2 cinnamon stick
2 cloves
2 medium onioins (chopped)
1/2 tsp. cumin seeds
Paneer - As desired
Salt
Turmeric
Red chilli powder
All spice powder (Garam masala)
Optional:
Fresh cilantro
Fresh or dried mint leaves
Method:
Add the thawed spinach along with tomatoes, garlic, ginger, green chillies, and fenugreek leaves in a pressure cooker. Add some water, salt, turmeric (1/2 tsp.) and let it cook for 10 - 12 minutes.
Puree the cooked spinach in a mixer while adding the fresh cilantro and mint leaves.
In a large nonstick pot, heat the oil and fry the cumin seeds, bay leaves, cloves, and cinnamon stick. Add the onions and fry until light brown. Add some salt and all spice powder and fry a little longer. Then add the pureed spinach and cook for 10 mins on medim heat. Add additional water to achieve desired consistency. You may also add some tomato puree at this stage if the tanginess is not enough.
Add cubes of paneer about 5- 10 mins before serving. You may fry the paneer cubes before adding, but we find they taste pretty nice without frying as well.
Happy cooking!
posted by deepThoughts at
10:16 AM
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