Saag Paneer (Restaurant Style)

Serves 1

30 min

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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