Restaurant Style Saag Paneer

Ingredients

• 400 grams Paneer cubes
• 500 grams Fresh spinach
• 3 tablespoons Ghee or Oil
• 1 medium Onion, finely chopped
• 1.5 tablespoons Ginger-Garlic paste
• 2 pieces Green chilies, slit(optional)
• 0.25 cup Heavy cream
• 1 teaspoon Garam Masala
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Cumin seeds
• 1 tablespoon Dried Fenugreek leaves (Kasuri Methi)

Instructions

1. 1

   Blanch the spinach in boiling water for 2 minutes, then immediately shock in ice water to retain the vibrant green color.

2. 2

   Drain the spinach and blend into a smooth puree with the green chilies; set aside.

3. 3

   In a pan, heat 1 tablespoon of ghee and lightly fry the paneer cubes until golden brown, then soak them in warm water to keep them soft.

4. 4

   In the same pan, add the remaining ghee and splutter the cumin seeds.

5. 5

   Add the chopped onions and sauté until translucent, then stir in the ginger-garlic paste and cook until the raw smell disappears.

6. 6

   Add turmeric, garam masala, and salt, followed by the spinach puree; simmer on low heat for 5-7 minutes.

7. 7

   Stir in the heavy cream and crushed kasuri methi, then add the drained paneer cubes.

8. 8

   Simmer for another 2 minutes and serve hot with naan or jeera rice.