Creamy Saag Paneer

• Paneer

  7.1 oz
• Fresh Spinach

  1.1 lbs
• Onion

  1 medium
• Garlic Cloves

  3 cloves
• Ginger

  1 inch piece
• Green Chili

  1 number
• Cumin Seeds

  1 teaspoon
• Turmeric Powder

  0.5 teaspoon
• Coriander Powder

  1 teaspoon
• Garam Masala

  0.5 teaspoon
• Salt

  to taste
• Cooking Oil

  2 tablespoons
• Fresh Cream

  2 tablespoons
• Water

  0.3 cup

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সব ধাপ

1. 1

   Wash the spinach thoroughly. Blanch the spinach in boiling water for 2-3 minutes, then immediately transfer it to an ice bath to retain its color. Drain and squeeze out excess water.

2. 2

   Blend the blanched spinach with ginger, garlic, and green chili into a smooth purée. Add a little water if needed to aid blending.

3. 3

   Cut the paneer into 1-inch cubes. You can lightly pan-fry or deep-fry them until golden brown if desired, or use them as is.

4. 4

   Heat cooking oil in a pan or kadai over medium heat. Add cumin seeds and let them splutter.

5. 5

   Add finely chopped onion and sauté until golden brown.

6. 6

   Add turmeric powder and coriander powder. Sauté for 30 seconds until aromatic.

7. 7

   Pour in the spinach purée and mix well. Cook for 5-7 minutes, stirring occasionally, allowing the flavors to meld and the mixture to thicken.

8. 8

   Add the paneer cubes and salt to taste. Mix gently and cook for another 2-3 minutes.

9. 9

   Stir in the garam masala and fresh cream (if using). Cook for 1 minute more, then remove from heat.

10. 10

    Serve hot with naan, roti, or rice.