Saag Paneer (Restaurant Style)
Simmered in a vibrant, velvety purée of fresh garden spinach, garlic, and warming spices, finished with a knob of butter.
Ingredients
- • 200g Paneer (cubed)
- • 1/4 teaspoon Turmeric Powder
- • 1 teaspoon Chilli Powder
- • 1/2 teaspoon Salt
- • 3 tablespoons Vegetable Oil
- • 200g Spinach
- • 1 Garlic Cloves
- • 2 Green Finger Chillies
- • 1 teaspoon Ghee (Butter)
- • 1 Bay Leaf
- • 1/4 teaspoon Fennel (seeds)
- • 1/2 teaspoon Cumin Seeds
- • 100g (sliced) Brown/White Onion
- • 3 Garlic Cloves
- • 2 teaspoons Tomato Paste
- • 2 teaspoons Mix Powder / Curry Powder
- • 1 teaspoon Salt
- • 250 millilitres Curry Base
- • 1 teaspoon Sugar
- • 3 tablespoons Single Cream
Preparation Steps
To begin cut the paneer into small squares around 1-2 cm and coat them in the chilli powder, turmeric and salt
Whilst the paneer is marinating place your spinach, green chillies and a garlic clove in a blender and blitz until it's a smooth paste
Add the oil to a pan on low to medium and add the paneer
Keeping the pan on low add the butter ghee and bay leaf and fry for a minute before adding the fennel and cumin seeds
Add in 2/3 of the garlic and allow to fry out until the bitter smell disappears
Add in the base (), allow to start bubbling then stir in the pureed spinach and the rest of the garlic
Sprinkle over the sugar and cream and allow to warm slightly before stirring it in
Finally, when the sauce is the consistency you require stir in the paneer and serve immediately