Traditional Saag Paneer

Ingredients Needed

• 2 bunches spinach, roughly chopped

• 1 bunch fenugreek leaves, roughly chopped

• 3 tablespoons canola oil, divided

• ½ 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

• ½ teaspoon ground turmeric

• ½ teaspoon cayenne pepper

• ½ cup heavy whipping cream

• salt to taste

Instructions

Start by gathering all the required ingredients.

In a large saucepan, bring water to a boil. Add the spinach and fenugreek, cooking for about 3 minutes until the greens are wilted. Drain thoroughly.

Transfer the mixture to a food processor and pulse about 5 times until finely chopped.

Heat 1 tablespoon of canola oil in a large skillet over medium heat. Add the paneer cubes and fry them until golden brown on all sides, about 5 minutes. Once done, remove the paneer and set it aside on a plate.

In the same skillet, heat the remaining 2 tablespoons of canola oil over medium heat. Add the cumin seeds and fry them for about 3 minutes, or until they are lightly toasted and aromatic.

Add the onion and cook, stirring occasionally, until it softens, about 4 to 5 minutes. Then, add the garlic and ginger, stirring to coat the ingredients.

Add the tomato, garam masala, turmeric, and cayenne pepper to the pan. Stir often and cook until the tomato softens and breaks down, about 10 minutes.

Add the pureed spinach mixture, paneer cubes, and cream to the pan. Season with salt to taste.

Lower the heat, cover the pan, and let it simmer for 15 minutes, stirring occasionally.

Cooking Tip

Nutritional Information (per serving)