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Saag Paneer Recipe Guide

This recipe is for Saag Paneer, an Indian dish of paneer cheese cubes in a spinach gravy. It involves cutting paneer into cubes and marinating them, then microwaving frozen spinach and blending it into a puree. Onions, garlic, and ginger are fried with spices like coriander, cumin, chili, and turmeric powders. The spinach puree is added and simmered with the spices before mixing in the paneer cubes, garam masala, and lemon juice. The finished dish is best if left to sit before serving.

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Anitha Vinukumar
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71 views1 page

Saag Paneer Recipe Guide

This recipe is for Saag Paneer, an Indian dish of paneer cheese cubes in a spinach gravy. It involves cutting paneer into cubes and marinating them, then microwaving frozen spinach and blending it into a puree. Onions, garlic, and ginger are fried with spices like coriander, cumin, chili, and turmeric powders. The spinach puree is added and simmered with the spices before mixing in the paneer cubes, garam masala, and lemon juice. The finished dish is best if left to sit before serving.

Uploaded by

Anitha Vinukumar
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOC, PDF, TXT or read online on Scribd
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Saag Paneer

Ingredients
250 gm paneer
500 gm frozen spinach
2 green finger chillies
Juice of half a lemon
2 tsp coriander powder
2 tsp cumin powder
1 tsp chilli powder
Half tsp turmeric powder
Half tsp garam masala
1 medium onion, chopped fine
4 garlic cloves and 1 inch ginger, pureed
Salt to taste
2 tbsp sunflower oil

Method
Cut the paneer into even, two-centimeter by one-centimeter
cubes. Marinate them in the turmeric powder, half the chilli
powder and half a teaspoon of salt.
In the meantime, microwave cook the frozen spinach for five
minutes until thoroughly defrosted. Add in the green chillies
and puree it to a smooth paste with a hand blender.
Now heat the oil in a thick bottomed frying pan over a high flame. When it is hot, fry the paneer pieces
until pale brown on two opposite sides. Remove from the oil, draining them carefully.
Now add the onion, garlic and ginger into the same oil and fry until they are a pale toffee brown.
Then add all the spice powders, apart from the garam masala. Stir vigorously for about 10 minutes on a
high heat until the pungent, individual smell of the masalas changes to a more blended aroma.
Now mix in the pureed spinach evenly, adding salt to taste. Lower the flame to a gentle simmer and let
the spices work their magic through the spinach for five minutes.
Finally stir in the garam masala, the paneer cubes and the lemon juice. Let the ingredients simmer
together for another five minutes and serve hot. As a final tip, this tastes much better if it’s left sitting in the
fridge for a couple of hours before being reheated.

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