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Spicy Saag Paneer
Created by: Howcan Team
Ingredients
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 green chilies, finely chopped
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon cayenne pepper
- 1 pound fresh spinach, chopped
- 1/2 cup water
- 1 cup paneer, cubed
- 1/2 cup heavy cream
- Salt to taste
Instructions
- Heat 2 tablespoons of vegetable oil in a large pan over medium heat. Add 1 teaspoon of cumin seeds and cook until they start to sizzle.
- Add 1 finely chopped onion to the pan and cook until it becomes translucent, then add 3 cloves of minced garlic, 1 tablespoon of grated ginger, and 2 finely chopped green chilies. Cook for 2-3 minutes.
- Stir in 1 teaspoon of ground coriander, 1 teaspoon of ground cumin, 1/2 teaspoon of turmeric, and 1/2 teaspoon of cayenne pepper. Cook for another 2 minutes.
- Add 1 pound of chopped fresh spinach to the pan along with 1/2 cup of water. Cook until the spinach wilts and becomes tender, about 5-7 minutes.
- Transfer the mixture to a blender and blend until smooth. Return the mixture to the pan.
- Add 1 cup of cubed paneer to the pan and cook for 2-3 minutes.
- Stir in 1/2 cup of heavy cream and cook for an additional 2-3 minutes. Season with salt to taste.
- Serve the spicy saag paneer hot with naan or rice. Enjoy!
Saag Paneer, a classic Indian dish, has a rich history dating back to the Mughal era. Originating in the Punjab region, this flavorful dish combines creamy spinach (saag) with chunks of paneer (Indian cheese). The addition of aromatic spices like cumin, coriander, and garam masala gives it a tantalizing kick. Renowned chefs like Sanjeev Kapoor and Vikas Khanna have popularized this dish, and it has become a staple in Indian restaurants worldwide. For the best Saag Paneer experience, head to Delhi or Amritsar, where local eateries serve up authentic, fiery versions. To achieve the perfect Saag Paneer, mastering the balance of spices and ensuring the paneer is soft yet firm is crucial. For a spicy twist, consider adding extra green chilies or a dash of red chili powder to elevate the heat.
45 min
4
350 calories
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