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Traditional Saag Paneer

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PREP TIME
15 min
COOKING TIME
45 min
TOTAL TIME
60 min
SERVINGS
4 servings
Dinner Indian
Traditional Saag Paneer
Ingredients
  • 2 bunches spinach, roughly chopped
  • 1 bunch fenugreek leaves, roughly chopped
  • 3 tablespoons canola oil, divided
  • 1/2 pound paneer, cubed
  • 1 teaspoon cumin seeds
  • 1 onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 1 tomato, diced
  • 2 teaspoons garam masala
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon cayenne pepper
  • 1/2 cup heavy whipping cream
  • salt to taste
Instructions
1
Acquire all necessary ingredients.
2
Boil a substantial quantity of water in a large saucepan; introduce spinach and fenugreek into the boiling water, allowing them to soften and lose their rigidity, approximately 3 minutes. Carefully pour off the excess water.
3
Transfer the cooked spinach mixture to a food processor and process until it reaches a finely chopped consistency, utilizing about 5 pulses.
4
Heat 1 tablespoon of canola oil in a large skillet over medium heat; add paneer cubes and cook until they are evenly browned on all sides, taking around 5 minutes. Remove the cooked paneer from the skillet and place it on a plate.
5
Heat the remaining 2 tablespoons of canola oil in the same skillet over medium heat; introduce cumin seeds into the hot oil, allowing them to lightly toast and emit a pleasant aroma, approximately 3 minutes.
6
Add the onion to the skillet; cook and stir constantly until it becomes soft and tender, taking around 4 to 5 minutes. Introduce garlic and ginger into the skillet; stir them in so that they are evenly coated.
7
Combine tomato, garam masala, turmeric, and cayenne pepper in the skillet; cook until the tomato has broken down and the mixture is well combined, stirring frequently, approximately 10 minutes.
8
Introduce the pureed spinach mixture, paneer cubes, and cream into the skillet; add salt to taste.
9
Gradually reduce the heat to low, cover the skillet with a lid, and simmer for 15 minutes, occasionally stirring the mixture to prevent it from sticking to the bottom of the pan.