Saag Paneer
Author: Revived Kitchen
Recipe type: Vegetarian
Cuisine: Indian
- 2 large bunches of spinach
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp fenugreek seeds
- 3 TBSP butter
- 1 large onion, minced
- 1 large tomato, diced
- 8 garlic cloves, minced
- 2 inches ginger, grated or minced
- 2 tsp garam masala
- 16 oz. paneer, cubed
- (Step 1, The long way)Blanch the spinach in boiling water for 2 minutes, then refresh in cold water, drain, finely chop, and set aside.
- (Step 1, The short way) Finely chop the spinach and set aside.
- In a large skillet or frying pan, dry roast the cumin, coriander, and fenugreek on low heat until aromatic.
- Add the oil to the pan, increase heat to medium-low, and add the minced onion and garlic. Fry until brown and aromatic.
- Add the diced tomato, ginger, and garam masala. Bring to a simmer---throw in a pinch or two of salt---then add the spinach.
- Simmer until the liquid has reduced. Our goal here is just to reduce the liquid of the tomato without completely evaporating of all of it.
- Turn off the heat and gently fold in the paneer and salt to taste.
- Enjoy!
Recipe by Revived Kitchen at https://www.revivedkitchen.com/2016/10/saag-paneer/
3.5.3208