Recipe: Appetizing 'Saag Paneer' Indian Spinach Curry

'Saag Paneer' Indian Spinach Curry.

'Saag Paneer' Indian Spinach Curry most diverse and own mind taste that unique. Few types of 'Saag Paneer' Indian Spinach Curry recipes are also adequate convenient to process and do not take lengthy. Even though not everyone likes 'Saag Paneer' Indian Spinach Curry food, currently few people are get attached and like the sundry 'Saag Paneer' Indian Spinach Curry foods available. This can be seen of the number of restaurants that provide 'Saag Paneer' Indian Spinach Curry as one of the dishes. You can have 'Saag Paneer' Indian Spinach Curry using 14 ingredients and 14 steps. Here is how you cook that.

Ingredients of 'Saag Paneer' Indian Spinach Curry

1. Prepare 500 grams of Spinach.
2. It's 1 large of Onion.
3. You need 2 medium of Tomatoes (or canned tomatoes).
4. Prepare 2 clove of Garlic.
5. Prepare 1 1/2 of cm Ginger.
6. It's 1 of handful Cilantro leaves.
7. Prepare 1 tsp of Cumin seeds.
8. Prepare 1 1/2 tbsp of ☆ Coriander.
9. You need 1 tsp of ☆ Turmeric powder.
10. Prepare 1 tbsp of ☆ Garam masala.
11. You need 1/4 tsp of ☆ Cayenne pepper.
12. It's 3 tbsp of Heavy cream (or substitute with yogurt).
13. It's 1 of Salt.
14. It's 150 grams of Paneer (or bite-sized pieces of chicken breast, potatoes, etc.).

'Saag Paneer' Indian Spinach Curry instructions

1. Rinse the spinach well and place in an empty pot. Cook until wilted. You can also heat the spinach in boiling water..
2. Lightly rinse the wilted spinach and puree in the food processor. It will turn out very fragrant and rich in color..
3. Finely chop the garlic and ginger. Cut the onion into 7 mm cubes. Finely chop or food process your tomatoes..
4. Heat 2 tablespoons of vegetable oil over medium heat, and add the cumin seeds. It'll start popping..
5. Once the cumin starts to pop a lot and begins to brown, add in the garlic and ginger and saute..
6. Add the onions and saute well until translucent..
7. Add all the spices marked with ☆ and saute while mixing them thoroughly. It'll seem dry, but it's fine that way..
8. Add the tomatoes and keep sauteing. Saute until the shape of the tomatoes disappears and the mixture starts to thicken..
9. Please saute until it turns into a paste like in this picture. There will be some oil oozing out from the tomatoes and onions..
10. Add the pureed spinach and saute more..
11. Once the spinach and tomatoes are mixed together evenly, add either heavy cream or yogurt and stir well..
12. Add 100 ml of water and 1 teaspoon of salt. After bringing it to a boil, let simmer for about 10 minutes over low heat..
13. Gently mix in the paneer. Check the saltiness and adjust to your liking..
14. Garnish with some finely chopped coriander leaves and it's done. Enjoy it while it's still hot..

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