authentic saag paneer

Ingredients

• Servings: 4
• 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
• salt to taste

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• 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.
• 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.
• 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.
• stir in spinach and fenugreek, cream, paneer cubes, and salt to taste. cover and cook for 15 minutes, stirring occasionally.