Saag Paneer

Paneer Saag is a delicious North Indian dish made with paneer (Indian cottage cheese) and a variety of leafy greens, usually spinach. Here’s a recipe to prepare this classic dish:

Ingredients:

For the Saag (Spinach Gravy):

- 500 grams spinach (palak), washed and chopped

- 1 cup fenugreek leaves (methi) or mustard greens (sarson), optional

- 1 large onion, finely chopped

- 2 tomatoes, finely chopped

- 2-3 green chilies, chopped

- 1 tablespoon ginger-garlic paste

- 1/2 teaspoon cumin seeds

- 1/2 teaspoon turmeric powder

- 1 teaspoon coriander powder

- 1/2 teaspoon garam masala

- 1/2 teaspoon red chili powder

- 1/4 cup fresh cream or yogurt (optional for a creamier texture)

- Salt to taste

- 2 tablespoons oil or ghee

For the Paneer:

- 250 grams paneer, cut into cubes

- 1 tablespoon oil or ghee

Instructions:

1. **Prepare the Greens:**

- Blanch the spinach and other greens (if using) in boiling water for 2-3 minutes. Drain and immediately place in ice water to retain the green color.

- Blend the blanched greens into a smooth puree using a blender or food processor. Set aside.

2. **Cook the Paneer:**

- Heat 1 tablespoon of oil or ghee in a pan over medium heat.

- Add the paneer cubes and sauté until they are golden brown on all sides. Remove and set aside.

3. **Prepare the Saag:**

- In the same pan, add 2 tablespoons of oil or ghee. Heat over medium heat.

- Add cumin seeds and let them splutter.

- Add finely chopped onions and sauté until they turn golden brown.

- Add ginger-garlic paste and green chilies, sauté for a couple of minutes until the raw smell disappears.

- Add chopped tomatoes and cook until they become soft and the oil starts to separate.

- Add turmeric powder, coriander powder, red chili powder, and salt. Mix well.

- Add the spinach puree to the pan. Mix and cook on medium heat for about 5-7 minutes, stirring occasionally.

- If using, add fresh cream or yogurt to the spinach mixture and mix well.

4. **Combine Paneer with Saag:**

- Add the sautéed paneer cubes to the saag. Mix gently to ensure the paneer is well coated with the spinach gravy.

- Simmer for another 5 minutes, allowing the flavors to meld together.

5. **Finish and Serve:**

- Sprinkle garam masala on top and give it a final mix.

- Serve hot with naan, roti, or rice.

Enjoy your delicious homemade Paneer Saag!