Recipe: Saag Paneer [edit]

Photo: Flickr user stu_spivack

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Edited by: rewolf, Desiree Lowe, Alisa Escanlar, mrsound, Barnaby Dorfman

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Wikipedia

Saag (Hindi: साग, Punjabi and Urdu: ساگ) is a spinach and mustard leaf based curry dish eaten in India and Pakistan with bread such as roti, naan or rice (in West Bengal). Saag can be made from spinach, mustard leaves, or other greens, along with added spices and sometimes other ingredients. On some menus, this dish is also referred to as saagwala. Saag is more common in Punjab where it may be eaten with makki ki roti. This roti is made of corn flour and is yellow in colour, though it can also be eaten with other breads.

Comments

7 months ago

Anonymous

This isn't really saag paneer when it's only made with spinach --- that would be palak paneer.

Saag Paneer is made with both spinach and mustard greens.

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Yield: 4

[edit] Ingredients

250	gm paneer
500	gm frozen spinach
2	green finger chillies
	Juice of half a lemon
2	teaspoons coriander powder
2	teaspoons cumin powder
1	teaspoon chilli powder
	teaspoon Half turmeric powder
	teaspoon Half garam masala
1	medium onion, chopped fine
4	inch garlic cloves and 1 ginger, pureed
	Salt to taste
2	tablespoons sunflower oil

[edit] Preparation

Step 1	Cut the paneer into even, two-centimetre by one-centimetre cubes. Marinate them in the turmeric powder, half the chilli powder and half a teaspoon of salt.
Step 2	In the meantime, microwave cook the frozen spinach for five minutes until thoroughly defrosted. Add in the green chillies and puree it to a smooth paste with a hand blender.
Step 3	Now heat the oil in a thick bottomed frying pan over a high flame. When it is hot, fry the paneer pieces until pale brown on two opposite sides. Remove from the oil, draining them carefully.
Step 4	Now add the onion, garlic and ginger into the same oil and fry until they are a pale toffee brown.
Step 5	Then add all the spice powders, apart from the garam masala. Stir vigorously for about 10 minutes on a high heat until the pungent, individual smell of the masalas changes to a more blended aroma.
Step 6	Now mix in the pureed spinach evenly, adding salt to taste. Lower the flame to a gentle simmer and let the spices work their magic through the spinach for five minutes.
Step 7	Finally stir in the garam masala, the paneer cubes and the lemon juice. Let the ingredients simmer together for another five minutes and serve hot. As a final tip, this tastes much better if it’s left sitting in the fridge for a couple of hours before being reheated.