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Saag paneer

Ingredients :

2 bunches spinach, roughly chopped

1 bunch fenugreek leaves, roughly chopped

1 tablespoon canola oil

½ pound paneer, cubed

2 tablespoons canola oil

1 teaspoon cumin seeds

1 onion, thinly sliced

1 teaspoon grated fresh ginger

3 cloves garlic, minced

1 tomato, diced

2 teaspoons garam masala

½ teaspoon ground turmeric

½ teaspoon cayenne pepper

½ cup heavy whipping cream

1 pinch salt to taste

Method :

Step 1

Bring a large saucepan of water to a boil. Cook spinach and fenugreek in the boiling water until wilted, about 3 minutes. Drain well and transfer to a food processor. Puree until finely chopped, about 5 pulses.

Step 2

Heat 1 tablespoon canola oil in a large skillet over medium heat. Fry paneer cubes, stirring constantly, until browned on all sides, about 5 minutes. Set aside.

Step 3

Heat 2 tablespoons canola oil in the skillet and fry the cumin seeds until lightly toasted and aromatic, about 3 minutes. Add onion; cook and stir until onion begins to soften, 4 to 5 minutes. Stir in ginger, garlic, tomato, garam masala, turmeric, and cayenne pepper; cook and stir until tomatoes break down and onions are translucent, about 10 minutes.

Step 4

Stir in spinach and fenugreek, cream, paneer cubes, and salt to taste. Cover and cook for 15 minutes, stirring occasionally.

Snijd de kaasmassa in blokjes van 4 x 4 cm.

Source: allrecipes.com

Serves : 4

Time :

Swadisth Bhojan – smakelijk eten – Bon appétit – Enjoy your meal