Ingredients #

For spinach purée:

• 2 bunches, spinach leaves, cleaned, (blanched in boiling water, place in cold water to retain green color)
• 1 inches ginger, grated
• 2-3 garlic pods, roughly chopped
• 2 green chili, chopped

For saag paneer preparation

• 1 tbsp Ghee
• 1 tbsp oil
• ¼ tsp cumin seeds
• 3-4 cloves
• 1 bay leaf
• Pinch of asafoetida
• 2-3 small onion, chopped
• 2-3 garlic pods, chopped
• 1 medium Tomatoes, chopped
• 1 tsp coriander seeds
• 1/2 tbsp Dried Fenugreek Leaves crushed
• ½ tsp Turmeric powder
• 1 tsp Red chilli powder
• Spinach, blanched and pureed
• ½ cup hot water
• 250-300 gm Paneer, cut into cubes
• 3 tbsp Fresh Cream (35%)
• Salt as per taste
• Fresh cream for garnish

Cooking Process #

• In a pot, blanch spinach leaves in boiling water for 2-3 minutes. Remove and immediately transfer them into cold water.
• Now, in a blender, add ginger and garlic to make a paste. Then, add the blanched spinach leaves and blend until smooth.
• Heat ghee in a pan. Add bay leaf, cumin seeds, and asafoetida. Stir for a minute.
• Next, add onion and garlic. Sauté until they turn translucent. Then, add tomatoes and stir until soft. Add turmeric, red chili, dried fenugreek leaves, and coriander powder. Mix well.
• Now, add the prepared spinach puree, hot water, and adjust salt. Stir to combine.
• Finally, add the paneer cubes, sprinkle with garam masala powder, and allow it to cook for another minute.