Spicy Saag Paneer
A rich and vibrant curry combining tender paneer cubes with pureed spinach, spiced with ginger, garlic, and green chili.
Ingredients:
For the Paneer:
Paneer (Indian cottage cheese), 250 grams, cubed
Ghee or oil, 2 tablespoons
For the Saag (Spinach Gravy):
Fresh spinach, 500 grams, washed and chopped
Fenugreek leaves (methi), 1/2 cup, chopped (optional)
Onion, 1 large, finely chopped
Tomatoes, 2 medium, pureed
Ginger-garlic paste, 1 tablespoon
Green chilies, 2, finely chopped
Cumin seeds, 1 teaspoon
Coriander powder, 1 teaspoon
Red chili powder, 1 teaspoon
Garam masala, 1 teaspoon
Turmeric powder, 1/2 teaspoon
Fresh cream, 2 tablespoons
Salt to taste
Instructions:
Prepare the Paneer:
Heat ghee or oil in a pan and lightly fry the paneer cubes until golden on all sides.
Remove and set aside on a plate.
Prepare the Saag (Gravy):
Blanch the spinach and fenugreek leaves in hot water for 2-3 minutes, then transfer to ice-cold water to retain their color.
Puree the blanched leaves to a smooth paste.
In the same pan, add a bit more oil if needed, and add cumin seeds. Let them sizzle.
Add chopped onion and sauté until golden.
Add ginger-garlic paste and green chilies. Sauté briefly.
Add pureed tomatoes and cook until the oil separates from the mixture.
Stir in coriander powder, red chili powder, turmeric powder, and garam masala. Mix well.
Add the pureed spinach and fenugreek leaves, and simmer for 10 minutes until the flavors meld together.
Stir in the fresh cream and add salt to taste.
Combine and Serve:
Add the fried paneer cubes to the saag and simmer for another 5 minutes.
Serve hot with naan, roti, or steamed rice.
