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Saag Paneer

Palak Paneer (Spinach with Indian Style Cheese)

Spinach leaves puree with paneer, high source of iron, usually served with nan bread or chapatis
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6 People
Ingredients Method

Ingredients
  

  • 650 Gram Spinach Baby Spinach or Spinach bunch
  • 2-3 Cups Boiling water
  • 1-2 Tsps Salt ( or to taste)
  • 1-2 Tbsps Gram Flour To blend spinach leaves
  • 4-5 Cloves Garlic or 1 Tsp garlic paste Copped or paste
  • 1 Large Onion Chopped
  • 1 Small Tomato Chopped
  • 2 Green Chillies Finely Chopped
  • 1-2 Tsps Garam Masala (Indian Spice) Powder
  • 2 Tbsps Canola Oil
  • 200 Grams Paneer Cut in small cubes. Use dry curd cottage cheese if paneer can't be found.
  • 2 Inches Fresh Ginger Root Chopped or grated

Method
 

  1. Wash the spinach leaves, and strain them in a strainer
  2. Bring the water to boil, and add the leaves, and salt to it.
  3. Pressure cook them for 15 minutes, or if using a simple pan, cook for 30 minutes
  4. Let the steam settle, then blend the boiled leaves with a hand blender while adding Gram Flour to it in small amounts. Gram flour helps to bring a smoother texture to the puree.
  5. In a separate pan, heat 2 tbsp of oil and add chopped garlic to it.
  6. Saute continuously until it turns light brown. Now add chopped onions, and follow the same procedure.
  7. Add chopped tomatoes, ginger, and green chillies to it, salute it until everything mixes well together.
  8. Add this paste to the pureed spinach, and add the cubed cheese pieces to it.
  9. Let everything cook together for 2-3 minutes. Garnish with some grated cheese, and serve with Nan Bread or Chapatis.