Saag Paneer

Ingredients

• 8-9 oz spinach
• 1 block of paneer
• 0.5 tsp turmeric powder (Paneer Marinade)
• 0.5 tsp chilli powder (Paneer Marinade)
• Pinch salt (Paneer Marinade)
• 2 TBS oil (Paneer Marinade)
• 4 TBS oil (Spinach)
• 1 TBS ghee (Spinach)
• 2 heaped tsp chopped garlic (Spinach)
• 1/2 tsp salt (Spinach)
• 0.5 tsp turmeric (Spinach)
• 4 TBS vegetable oil (Curry)
• 1 tsp ghee (fry the paneer then cook the curry with the same oil) (Curry)
• 1 tsp whole cumin (Curry)
• 1 medium onion (Curry)
• 1.5 tsp salt (Curry)
• 2 bay leaf (Curry)
• 2 tsp chopped garlic (Curry)
• 1.5 tsp turmeric powder (Curry)
• 0.5 tsp chilli powder (adjust as needed) (Curry)
• 0.5 tsp curry powder (Curry)
• 0.5 tsp coriander powder (Curry)
• 1 tsp tomato puree (Curry)
• 4 TBS cooked spinach (Curry)
• 1/2 tomato chopped (Curry)
• 1 cup base gravy (Curry)
• 2 green chilli (optional) (Curry)
• Coriander to garnish (Curry)

Steps

1. Wash spinach and chop in a food processor.
2. Cut paneer into 1 inch cubes and marinate with paneer marinade. Set aside.
3. Cook Spinach (Medium heat): 3. Add oil, ghee, garlic and salt to a hot pan. Cook for a minute. 4. Add Spinach, cook till all the liquid has dried up (5-10 minutes). 5. Add turmeric, mix and cook for another minute. 6. Remove spinach from heat.
4. Cook Paneer (medium high heat): 7. Add oil and ghee to pan. 8. Fry paneer till golden on sides. 9. Remove paneer. 10. Add cumin, once popping then add onion, cooked for a 4-5 minutes. 11. Add salt and keep stirring. 12. Add bay leaf, cook till onions are golden. 13. Add garlic and keep stirring (4-5 minutes). 14. Add turmeric, chili powder, curry powder and coriander powder. Mix. 15. Add tomato puree and mix. 16. Add Spinach and stir till everything is combined. Turn to medium low. 17. Cook for 2 minutes. 18. Add paneer. Mix thoroughly. Cook till a bit dry. 19. Add tomatoes. 20. Add base gravy (make sure its hot). 21. Cook down till dry a bit. 22. Add chilis and check for salt. 23. Add 2 tbsp of cream if you like.