Step-by-step instructions

0/9 done

1
Gather all ingredients.
2
Bring a large saucepan of water to a boil; add spinach and fenugreek and cook until wilted, about 3 minutes. Drain well.
3
Transfer to a food processor and blend until finely chopped, about 5 pulses.
4
Heat 1 tablespoon canola oil in a large skillet over medium heat; add paneer cubes and fry until browned on all sides, about 5 minutes. Transfer paneer onto a plate.
5
Heat remaining 2 tablespoons canola oil in the same skillet over medium heat; add cumin seeds and fry until lightly toasted and aromatic, about 3 minutes.
6
Add onion; cook and stir until softened, 4 to 5 minutes. Add garlic and ginger and stir to coat.
7
Stir in tomato, garam masala, turmeric, and cayenne pepper; cook until tomato breaks down, stirring often, about 10 minutes.
8
Stir in pureed spinach mixture, paneer cubes, and cream; add salt to taste.
9
Reduce heat to low, cover, and simmer for 15 minutes, stirring occasionally.

Authentic Saag Paneer

Name: Authentic Saag Paneer
Prep time: 15 min
Cook time: 45 min
Yield: 4
Ingredients: 2 bunches spinach, roughly chopped; 1 bunch fenugreek leaves, roughly chopped; 3 tablespoons canola oil, divided; 0.5 pound paneer, cubed; 1 teaspoon cumin seeds; 1 onion, thinly sliced; 3 cloves garlic, minced; 1 teaspoon grated fresh ginger; 1 tomato, diced; 2 teaspoons garam masala; 0.5 teaspoon ground turmeric; 0.5 teaspoon cayenne pepper; 0.5 cup heavy whipping cream; salt to taste

✦ New

by Allrecipes

🔥 299 kcal⏱ 1h⏱ 15 min prep🍳 45 min cook👤 4 servings👨‍🍳👨‍🍳 Medium

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Saag paneer is a classic Indian dish of cooked spinach studded with cubes of fried paneer cheese for a hearty, flavorful, and filling vegetarian meal.

#Dinner

Step-by-step instructions

0/9 done

1
Gather all ingredients.
2
Bring a large saucepan of water to a boil; add spinach and fenugreek and cook until wilted, about 3 minutes. Drain well.
3
Transfer to a food processor and blend until finely chopped, about 5 pulses.
4
Heat 1 tablespoon canola oil in a large skillet over medium heat; add paneer cubes and fry until browned on all sides, about 5 minutes. Transfer paneer onto a plate.
5
Heat remaining 2 tablespoons canola oil in the same skillet over medium heat; add cumin seeds and fry until lightly toasted and aromatic, about 3 minutes.
6
Add onion; cook and stir until softened, 4 to 5 minutes. Add garlic and ginger and stir to coat.
7
Stir in tomato, garam masala, turmeric, and cayenne pepper; cook until tomato breaks down, stirring often, about 10 minutes.
8
Stir in pureed spinach mixture, paneer cubes, and cream; add salt to taste.
9
Reduce heat to low, cover, and simmer for 15 minutes, stirring occasionally.