'Saag Paneer' Indian Spinach Curry
'Saag Paneer' Indian Spinach Curry

Hey everyone, it is Jim, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, 'saag paneer' indian spinach curry. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

'Saag Paneer' Indian Spinach Curry is one of the most favored of recent trending meals in the world. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. 'Saag Paneer' Indian Spinach Curry is something that I’ve loved my entire life. They’re fine and they look fantastic.

To get started with this particular recipe, we must prepare a few components. You can cook 'saag paneer' indian spinach curry using 14 ingredients and 14 steps. Here is how you can achieve that.

The ingredients needed to make 'Saag Paneer' Indian Spinach Curry:
  1. Take Spinach
  2. Take Onion
  3. Prepare Tomatoes (or canned tomatoes)
  4. Make ready Garlic
  5. Get cm Ginger
  6. Prepare handful Cilantro leaves
  7. Make ready Cumin seeds
  8. Prepare ☆ Coriander
  9. Prepare ☆ Turmeric powder
  10. Make ready ☆ Garam masala
  11. Make ready ☆ Cayenne pepper
  12. Make ready Heavy cream (or substitute with yogurt)
  13. Take Salt
  14. Make ready Paneer (or bite-sized pieces of chicken breast, potatoes, etc.)
Instructions to make 'Saag Paneer' Indian Spinach Curry:
  1. Rinse the spinach well and place in an empty pot. Cook until wilted. You can also heat the spinach in boiling water.
  2. Lightly rinse the wilted spinach and puree in the food processor. It will turn out very fragrant and rich in color.
  3. Finely chop the garlic and ginger. Cut the onion into 7 mm cubes. Finely chop or food process your tomatoes.
  4. Heat 2 tablespoons of vegetable oil over medium heat, and add the cumin seeds. It'll start popping.
  5. Once the cumin starts to pop a lot and begins to brown, add in the garlic and ginger and saute.
  6. Add the onions and saute well until translucent.
  7. Add all the spices marked with ☆ and saute while mixing them thoroughly. It'll seem dry, but it's fine that way.
  8. Add the tomatoes and keep sauteing. Saute until the shape of the tomatoes disappears and the mixture starts to thicken.
  9. Please saute until it turns into a paste like in this picture. There will be some oil oozing out from the tomatoes and onions.
  10. Add the pureed spinach and saute more.
  11. Once the spinach and tomatoes are mixed together evenly, add either heavy cream or yogurt and stir well.
  12. Add 100 ml of water and 1 teaspoon of salt. After bringing it to a boil, let simmer for about 10 minutes over low heat.
  13. Gently mix in the paneer. Check the saltiness and adjust to your liking.
  14. Garnish with some finely chopped coriander leaves and it's done. Enjoy it while it's still hot.

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