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Traditional Heritage
Saag Paneer
Ingredients
- 1 lbs frozen spinach, cooked
- 1 package frozen cottage cheese (Paneer)
- 1 large onion, minced
- 6 large cloves of garlic
- ¼ teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon red chili powder
- 1 teaspoon cumin powder
- ½ teaspoon cumin seeds
- 1 teaspoon fresh grated ginger
- 8 tablespoons oil
- 1 (14.5 oz) can fire-roasted tomatoes (Hunts)
- 2 tablespoons sour cream
- ½ bunch of coriander leaves – chopped
- 4 cashew nuts (optional)
Directions
Prepare Masala (Spice Mix)
- Heat 4 teaspoons of oil over medium heat.
- Add ¼ teaspoon of cumin seeds and let it brown.
- Add minced onion, garlic and ginger paste.
- When the onion gets brown, add all the dry ingredients; turmeric, coriander, chili powder, and cumin.
- Cook for 1 minute.
- Add ½ can of fire-roasted tomatoes.
- Cook for 1 minute.
- Add cooked spinach to the pan.
- Add cashew nuts (optional).
- Puree all the ingredients in a blender.
Make the Curry
- Bake 1 tub of cottage cheese (paneer) in the oven at 350 degrees until it browns. Wait for it to cool down (Optional).
- Cut paneer into cubes.
- Heat 4 teaspoons of oil over medium heat.
- Add ¼ teaspoon of cumin seeds and let it brown.
- Cook for 1 minute.
- Add the ground masala to the pan.
- Add ½ cup of water if the masala is thick.
- Add paneer.
- Cook for 2 minutes.
- Garnish with finely chopped fresh coriander leaves.
