Saag Paneer (Restaurant Style)
30 minServes 1
Creamy spinach curry with fried paneer cheese, tempered spices, and a tomato-garlic base.
| prepCut paneer into 1–2 cm cubes | |||||||
| 200 g paneer, cubed | Coat paneer with turmeric, chilli & salt | Stir in fried paneer, taste & adjust salt, serve | |||||
| 1/4 teaspoon turmeric powder | |||||||
| 1 teaspoon chilli powder | |||||||
| 1/2 teaspoon salt | |||||||
| 200 g spinach | Blend spinach, chillies & garlic into paste | ||||||
| 1 garlic clove | |||||||
| 2 green finger chillies | |||||||
| 3 tablespoons vegetable oil | Fry paneer in oil 4–5 min until crisp, remove | ||||||
| 1 teaspoon ghee (butter) | Temper ghee, bay leaf, fennel & cumin seeds | Add onions, fry until soft & brown | Fry garlic until bitter smell fades | Stir in tomato paste, curry powder & salt, fry 1 min | Add curry base, simmer, stir in spinach paste & remaining garlic, reduce | Sprinkle sugar & cream, warm & stir in gently | |
| 1 bay leaf | |||||||
| 1/4 teaspoon fennel seeds | |||||||
| 1/2 teaspoon cumin seeds | |||||||
| 100 g brown or white onion, sliced | |||||||
| 3 garlic cloves | |||||||
| 2 teaspoons tomato paste | |||||||
| 2 teaspoons curry powder / mix powder | |||||||
| 1 teaspoon salt | |||||||
| 250 ml curry base | |||||||
| 1 teaspoon sugar | |||||||
| 3 tablespoons single cream | |||||||
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