Saag Paneer

Name: Saag Paneer
Ingredients: Spices; 1 tablespoon cumin; 1 tablespoon coriander; 1 teaspoon whole black pepper; 1 teaspoon fennel seed; 1/2 teaspoon cloves; 1 teaspoon cardamom seeds; 1 teaspoon ground cinnamon; 1 teaspoon ground turmeric; 1 teaspoon ground fenugreek; Pinch freshly grated nutmeg; 1 teaspoon amchur (dried mango powder); chili pepper, to taste; Saag Paneer; 20 ounces frozen chopped spinach (two packages); 2 cups paneer, cubed (from about 2, 400g packages); 1 onion, sliced; 2 tablespoons ginger garlic paste, or 1 tablespoon of each, grated; 1 cup yogurt; 1 tablespoon tomato paste

20 ingredients

10 steps

Ingredients

Spices
1 tablespoon cumin
1 tablespoon coriander
1 teaspoon whole black pepper
1 teaspoon fennel seed
1/2 teaspoon cloves
1 teaspoon cardamom seeds
1 teaspoon ground cinnamon
1 teaspoon ground turmeric
1 teaspoon ground fenugreek
Pinch freshly grated nutmeg
1 teaspoon amchur (dried mango powder)
chili pepper, to taste
Saag Paneer
20 ounces frozen chopped spinach (two packages)
2 cups paneer, cubed (from about 2, 400g packages)
1 onion, sliced
2 tablespoons ginger garlic paste, or 1 tablespoon of each, grated
1 cup yogurt
1 tablespoon tomato paste

Directions

1

Add the whole spices (cumin, coriander, black pepper, fennel, cardamom and cloves) to a pan and heat over medium high until fragrant, shaking the pan frequently to avoid burning. Remove from heat and transfer to mortar and pestle.
2

Grind into a fine powder, and add cinnamon, turmeric, fenugreek and nutmeg. Set aside.
3

Saute the onion and ginger garlic paste in vegetable oil or ghee. Get the onions nice and brown.
4

Add spice mixture and stir to coat onions, sauteing until fragrant, about 30 seconds.
5

Add the frozen spinach and cook through. You can microwave the frozen spinach beforehand to speed things up.
6

Transfer spinach mixture to blender or food processor. Blend until mixed through.
7

Add yogurt mixture and tomato paste, blend to mix.
8

Return the spinach mixture to the pan with the paneer. Stir to coat and cook over medium heat for 10-20 minutes, or until your rice is ready.
9

To add the amchur: 5 minutes before you are ready to serve, add the amchur. Amchur is made from dried unripe mangoes, and imparts a sour element without using additional liquid. If added to early, it will slow down the cooking process.
10

Add salt and chili powder to taste. Serve with rice.