Saag Paneer

This Authentic North-Indian saag paneer is simple yet nutrient rich dish. I love this paneer preparation as it is very comforting and perfectly balanced and nutritious meal. It has proteins and a  good amount of greens like spinach, fenugreek and coriander leaves.

RECIPE

Serves 4

Prep time 5 min

Cook time 10 minutes.

Tools: Mixer grinder, kadai, strainer

INGREDIENTS 

Spinach leaves 1 cup 

Fenugreek leaves 1/2 cup

Coriander leaves 1/2 cup

Kasumi methi 1 tsp

Paneer cubed 1 cup

Salt 1 tsp

Coriander powder 1 tsp

Garam masala powder 1 tsp

Sugar 1 tap

Cream 1 tbsp

Butter 1 tbsp

Ginger garlic paste 1 tsp

METHOD 

Pick all the greens and check for dirt or weed. Wash several times under running water and set aside.

Boil some water in kadai and add the leaves. Let it soften for just 5 minutes.

Strain and remove leaves from hot water and immediately dip in iced water.

Again strain the water and tranfer the leaves to mixer pot. Also add chillies and curd and grind to smooth paste.

Heat oil, add kasuri methi, ginger garlic paste and roast for 1 minute.

Add the green paste, garam masala, salt and sugar. Mix and let cook for a while.

After you see oil starts to seperate from gravy add fresh cream and butter.

Add paneer cubes and cook in gravy for 5 minutes. Do not cover with a lid or else the gravy will lose its green colour. Saag Paneer is ready to serve with your chapatis, naan and pulao.

Tips:  

Use only fresh paneer for this dish to get that perfect deliciousness. Leaves are semi cooked in hot water and then immediately dipped in icy water, this step helps retain the green colour even after cooking. Covering while cooking the green gravy makes it lose it luscious green colour, so cook this curry in an open kadai. 

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