Saag paneer

Name: Saag paneer
Total time: 2100 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 2 bunches spinach, roughly chopped; 1 bunch fenugreek leaves, roughly chopped; 1 tablespoon canola oil; 1/2 pound paneer, cubed; 2 tablespoons canola oil; 1 teaspoon cumin seeds; 1 onion, thinly sliced; 1 teaspoon grated fresh ginger; 3 cloves garlic, minced; 1 tomato, diced; 2 teaspoons garam masala; 1/2 teaspoon ground turmeric; 1/2 teaspoon cayenne pepper; 1/2 cup heavy whipping cream; to taste Salt

Roli Srivastava @cook_8537964

#wecare

Roli Srivastava @cook_8537964

Saved

Ingredients

35 minutes

6 servings

2 bunchesspinach, roughly chopped
1 bunchfenugreek leaves, roughly chopped
1 tablespooncanola oil
1/2 poundpaneer, cubed
2 tablespoonscanola oil
1 teaspooncumin seeds
1onion, thinly sliced
1 teaspoongrated fresh ginger
3 clovesgarlic, minced
1tomato, diced
2 teaspoonsgaram masala
1/2 teaspoonground turmeric
1/2 teaspooncayenne pepper
1/2 cupheavy whipping cream
to tasteSalt

Saved

Steps

35 minutes

1

Bring a large saucepan of water to a boil. Cook spinach and fenugreek in the boiling water until wilted, about 3 minutes. Drain well and transfer to a food processor. Puree until finely chopped, about 5 pulses.
2

Heat 1 tablespoon canola oil in a large skillet over medium heat. Fry paneer cubes, stirring constantly, until browned on all sides, about 5 minutes. Set aside.
3

Heat 2 tablespoons canola oil in the skillet and fry the cumin seeds until lightly toasted and aromatic, about 3 minutes. Add onion; cook and stir until onion begins to soften, 4 to 5 minutes. Stir in ginger, garlic, tomato, garam masala, turmeric, and cayenne pepper; cook and stir until tomatoes break down and onions are translucent, about 10 minutes.
4

Stir in spinach and fenugreek, cream, paneer cubes, and salt to taste. Cover and cook for 15 minutes, stirring occasionally.