Paneer Saag |

Name: Paneer Saag |
Total time: 300 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 150 grams spinach /palak leaves; 50 grams coriander/dhania leaves; 50 grams fenugreek/methi leaves; 250 grams paneer/cottage cheese; 2 tablespoons thick Curd; 1 teaspoon garlic paste; 1 teaspoon ginger paste; 2 tablespoons thick Curd; to taste Salt; Pinch sugar; 1/2 teaspoon garam masala; 1 teaspoon dhaniya powder; 1/4 teaspoon kasuri methi; 2 tablespoons cream; 2 tablespoons mustard oil; 1 bowl chilled water

PV Iyer @pviyer79

Nagpur

#healthylunch
5 minutes recipe
Paneer Saag is a vegetarian dish originating from Indian Subcontinent, North Indian Region. It consists mainly of Indian cottage cheese, Spinach and other leafy vegetables and spices.

This dish gets prepared within 5 minutes and is very delicious to have.

Paneer Saag is served with hot Indian flat bread and lassi. It can be also had in the form of soup or snack.

This dish gets prepared within 5 minutes and is very delicious to have.

Paneer Saag is served with hot Indian flat bread and lassi. It can be also had in the form of soup or snack.

PV Iyer @pviyer79

Nagpur

This dish gets prepared within 5 minutes and is very delicious to have.

Paneer Saag is served with hot Indian flat bread and lassi. It can be also had in the form of soup or snack.

This dish gets prepared within 5 minutes and is very delicious to have.

Paneer Saag is served with hot Indian flat bread and lassi. It can be also had in the form of soup or snack.

Saved

Ingredients

5 minutes.

4 servings

150 gramsspinach /palak leaves
50 gramscoriander/dhania leaves
50 gramsfenugreek/methi leaves
250 gramspaneer/cottage cheese
2 tablespoonsthick Curd
1 teaspoongarlic paste
1 teaspoonginger paste
2 tablespoonsthick Curd
to tasteSalt
Pinchsugar
1/2 teaspoongaram masala
1 teaspoondhaniya powder
1/4 teaspoonkasuri methi
2 tablespoonscream
2 tablespoonsmustard oil
1 bowlchilled water

Saved

Steps

5 minutes.

1

In a pan add 1/2 cup water and heat it. Wash and clean all the leafy vegetables in running water 2-3 times
2

Add the clean leafy vegetables, spinach, coriander and fenugreek to the heating pan of water. Just for 10 seconds and immediately switch off the flame
3

Remove leaves from hot water and add to bowl of chilled water. This process will help retain the green colour of the vegetable
4

Do not discard the water in which we cooked leaves, you can knead roti dough in this or can add as stock in soups
5

In a mixer pot add the leafy vegetables, curd and chopped green chilles and grind to smooth puree
6

In a kadhai add oil and heat, add kasuri methi leaves.
7

Add ginger garlic paste and dhania powder at this point
8

Add the puree immediately, don't let the kasuri methi burn in hot oil.
9

Cook for few seconds. Add malai or fresh cream
10

Mix well. Keep stirring for few seconds. If not stirred well after adding cream the curry will curdle.
11

Add in the garam masala, salt and sugar now and mix.
12

Mix well. Keep stirring for few seconds. If not stirred well after adding cream the curry will curdle.
13

Finally add cubed paneer and cook for 5 seconds
14

Your saag is ready to be enjoyed