Paneer Saag |
Paneer Saag |

Hey everyone, it is me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, paneer saag |. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

An Indian dish with plenty of flavour, saag paneer is a well-loved vegetarian side dish. It's rich in calcium and folate from the spinach and. Saag paneer is a classic Indian dish of cooked spinach studded with cubes of fried paneer cheese.

Paneer Saag

To get started with this recipe, we have to first prepare a few components. You can cook paneer saag | using 16 ingredients and 14 steps. Here is how you can achieve it.

The ingredients needed to make Paneer Saag |:
  1. Prepare 150 grams spinach /palak leaves
  2. Take 50 grams coriander/dhania leaves
  3. Take 50 grams fenugreek/methi leaves
  4. Make ready 250 grams paneer/cottage cheese
  5. Get 2 tablespoons thick Curd
  6. Get 1 teaspoon garlic paste
  7. Get 1 teaspoon ginger paste
  8. Get 2 tablespoons thick Curd
  9. Make ready to taste Salt
  10. Take Pinch sugar
  11. Get 1/2 teaspoon garam masala
  12. Make ready 1 teaspoon dhaniya powder
  13. Take 1/4 teaspoon kasuri methi
  14. Prepare 2 tablespoons cream
  15. Make ready 2 tablespoons mustard oil
  16. Take 1 bowl chilled water

Saag paneer is a popular mild vegetarian dish made of Indian cheese and fresh greens (usually spinach) simmered gently in spices. It is a close cousin of palak paneer. Matthew Evans' saag paneer. (Alan Benson). This is my version of the Indian classic with saag meaning greens (and we usually have a variety), and paneer being the fresh 'cheese' that we make in.

Steps to make Paneer Saag |:
  1. In a pan add 1/2 cup water and heat it. Wash and clean all the leafy vegetables in running water 2-3 times
  2. Add the clean leafy vegetables, spinach, coriander and fenugreek to the heating pan of water. Just for 10 seconds and immediately switch off the flame
  3. Remove leaves from hot water and add to bowl of chilled water. This process will help retain the green colour of the vegetable
  4. Do not discard the water in which we cooked leaves, you can knead roti dough in this or can add as stock in soups
  5. In a mixer pot add the leafy vegetables, curd and chopped green chilles and grind to smooth puree
  6. In a kadhai add oil and heat, add kasuri methi leaves.
  7. Add ginger garlic paste and dhania powder at this point
  8. Add the puree immediately, don't let the kasuri methi burn in hot oil.
  9. Cook for few seconds. Add malai or fresh cream
  10. Mix well. Keep stirring for few seconds. If not stirred well after adding cream the curry will curdle.
  11. Add in the garam masala, salt and sugar now and mix.
  12. Mix well. Keep stirring for few seconds. If not stirred well after adding cream the curry will curdle.
  13. Finally add cubed paneer and cook for 5 seconds
  14. Your saag is ready to be enjoyed

Felicity Cloake: It's a classic vegetarian Indian restaurant dish that's quick and easy to make. But do you like yours wet or dry? And is frozen spinach ever acceptable? In my pregan days, saag paneer was one of my go-to vegetarian dishes at Indian restaurants. Traditional saag paneer might include fenugreek leaves and be finished with butter or cream.

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