Saag Paneer

🛒 Ingredients

• Paneer 100 g · 300 kcal
• Fresh Spinach 300 g · 75 kcal
• Onion 50 g · 20 kcal
• Tomato 60 g · 11 kcal
• Ginger 10 g · 8 kcal
• Garlic 8 g · 11 kcal
• Green Chilies 4 g · 2 kcal
• Ghee 15 g · 135 kcal
• Garam Masala 2 g · 7 kcal
• Turmeric powder 2 g · 4 kcal
• Cumin powder 2 g · 6 kcal
• Coriander powder 2 g · 6 kcal
• Heavy Cream 20 g · 68 kcal

👨‍🍳 Instructions

1. Blanch the spinach in boiling salted water for 2-3 minutes, then immediately transfer to ice water to retain its vibrant green color.
2. Drain the blanched spinach thoroughly and blend it into a smooth puree with green chilies, a small piece of ginger, and garlic.
3. Heat ghee in a large pan over medium heat, then fry the paneer cubes until golden brown on all sides; remove and set aside.
4. In the same pan, add more ghee if needed, then sauté the chopped onion until it turns translucent and lightly golden.
5. Add the remaining minced ginger and garlic to the sautéed onion and cook for another minute until fragrant.
6. Stir in the chopped tomatoes and cook until they soften and the oil separates from the mixture, about 5-7 minutes.
7. Add garam masala, turmeric powder, cumin powder, and coriander powder to the pan, stirring well for 1-2 minutes until fragrant.
8. Pour in the spinach puree and about 1/2 cup of water, bring to a gentle simmer, and cook for 8-10 minutes, stirring occasionally.
9. Add the fried paneer cubes and heavy cream to the spinach gravy, mix gently, and simmer for another 2-3 minutes.
10. Adjust seasoning with salt to taste. Serve hot with naan, roti, or rice.