This is the ubiquitous Saag-Paneer that is present in all Indian buffet's By the time you get to the dish - the paneer is all gone or it's crumbled into the saag- leaving a trail of white dust!
This is actually an extremely tasty dish if done right- and my teacher was a master at this dish. I hope I come close to her teachings.
I use baby spinach - it cooks faster and blends smoother and the colour is a bright green when cooked. I add fenugreek leaves - if you can't find fresh ones, feel free to use the frozen ones. They work just as well.
1 package baby Spinach (usually about 5 cups)
1 cup fenugreek (methi) leaves or 1/2 package frozen methi leaves
4-5 green chillies
1 cup yellow onion diced
1 cup tomato diced
1 TBS garlic paste
1 TBS ginger paste
1/2 tsp coriander-cumin powder
1 tsp salt (to taste)
4 TBS oil
1 block of Paneer - cut into cubes and sauteed till light brown.You can increase the amount of paneer used as per your liking.
In a large pot add the spinach leaves, methi leaves and green chillies. Add about a cup of water, cover and simmer. The leaves will be cooked in about 15 minutes. Take off the heat and let it cool a bit.
Blend the onions to a smooth paste using as little water as possible. Heat oil in a heavy bottomed pan and add the onions. Saute on medium heat till light brown in colour.
Blend the tomatoes, ginger paste and garlic paste till smooth. Add this paste to the browned onion paste and saute. The raw garlic smell has to disappear and you should see oil separating from the paste.
The better you cook this base - the better your final Saag will taste. So spend some time and effort on this step. This should be done on medium heat and frequent stirring is recommended.
Blend the cooked spinach and methi and add that to the onion - tomato base. Mix well. Add salt and coriander-cumin powder.
Bring to a boil and lower heat to a simmer. Add the fried paneer pieces and let simmer for a few minutes.
Garnish with a little fresh cream just before serving if desired.
This is actually an extremely tasty dish if done right- and my teacher was a master at this dish. I hope I come close to her teachings.
I use baby spinach - it cooks faster and blends smoother and the colour is a bright green when cooked. I add fenugreek leaves - if you can't find fresh ones, feel free to use the frozen ones. They work just as well.
1 package baby Spinach (usually about 5 cups)
1 cup fenugreek (methi) leaves or 1/2 package frozen methi leaves
4-5 green chillies
1 cup yellow onion diced
1 cup tomato diced
1 TBS garlic paste
1 TBS ginger paste
1/2 tsp coriander-cumin powder
1 tsp salt (to taste)
4 TBS oil
1 block of Paneer - cut into cubes and sauteed till light brown.You can increase the amount of paneer used as per your liking.
In a large pot add the spinach leaves, methi leaves and green chillies. Add about a cup of water, cover and simmer. The leaves will be cooked in about 15 minutes. Take off the heat and let it cool a bit.
Blend the onions to a smooth paste using as little water as possible. Heat oil in a heavy bottomed pan and add the onions. Saute on medium heat till light brown in colour.
Blend the tomatoes, ginger paste and garlic paste till smooth. Add this paste to the browned onion paste and saute. The raw garlic smell has to disappear and you should see oil separating from the paste.
The better you cook this base - the better your final Saag will taste. So spend some time and effort on this step. This should be done on medium heat and frequent stirring is recommended.
Blend the cooked spinach and methi and add that to the onion - tomato base. Mix well. Add salt and coriander-cumin powder.
Bring to a boil and lower heat to a simmer. Add the fried paneer pieces and let simmer for a few minutes.
Garnish with a little fresh cream just before serving if desired.
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