Name: Saag Paneer
Ingredients: 1 tbsp salt; 1 tbsp turmeric; 1/2 tsp kashmiri chili; 28 oz. paneer; 1 red onion; 1 tbsp chopped fresh garlic; 1 tsp freshly grated ginger; 1 tbsp chopped fresh turmeric; 1/2 tsp ground coriander; 1/4 tsp garam masala; 1/8 tsp kashmiri chili; 2 tbsp ghee; 1 cup yogurt; 1.5 lbs fresh spinach

Whether you are an university student simply beginning your own cooking experiments or an experienced chef with many supper parties under your belt, there is constantly something new to learn more about cooking. We hope these Saag Paneer recipe and tips can help you in your kitchen area tonight, and also get used to wonderful home-cooked meals.

Saag Paneer

You can cook Saag Paneer using 14 ingredients and 8 steps. Here is how you do that.

Ingredients of Saag Paneer :

Use salt.

Provide turmeric.

You need to prepare kashmiri chili.

You need to prepare paneer.

Provide red onion.

You need chopped fresh garlic.

Use freshly grated ginger.

Use chopped fresh turmeric.

Provide ground coriander.

Provide garam masala.

Use kashmiri chili.

Provide ghee.

Prepare yogurt.

You need fresh spinach.

Short Tips:

You can remove the garlic smell from your hands by massaging them for thirty secs on your stainless steel stove prior to cleaning them. Garlic includes a wonderful taste to lots of dishes, however the distinct smell can linger on your hands. Using this tip, you can enjoy your supper without your hands smelling strongly of garlic.

instructions :Saag Paneer

Dice paneer to 1/2 inch cubes. Toss with turmeric, salt, and chili powder and set aside to marinate..

Prep up all of the ingredients. It's good to have everything ready to go so you can focus on the pan. Slice the onion, chop the garlic and turmeric, grate the ginger. If you've never worked with fresh turmeric, you just peel it with a spoon and chop it up. You can sub dry turmeric if you like. Maybe try a tsp. Turmeric is quite subtle, so it's tough to really put too much..

You should also puree the spinach. Toss it in the blender with a little water and chop it smooth. You can also just chop it manually if you prefer the leaves to keep a little of their shape..

Melt ghee in a medium sauce pan. Add the onion and stir over gentle heat until it's tender..

Stir in the garlic, ginger, turmeric and spices. Keep stirring over medium until the spices are toasted a bit. A lot of recipes call this the key step. This mixture should be gently toasted for quite awhile, until the onions are nearly caramelized really. You'll find that this long and gentle toasting of onion, spices, etc. is a common theme in Indian cooking. Take special care here and I'm sure that after a few goes, you'll find a technique you like. But, don't let that keep you from improving..

Stir in the spinach, and bring to a simmer. You'll probably wanna put a lid on the pot. Pureed spinach will bubble and spatter all over the stove otherwise..

Stir in the marinated paneer. Again, bring it back to a simmer..

Add the yogurt, and adjust the salt. You're good to go..

Now that you have reviewed the Saag Paneer recipe, as well as you have the expertise that you require to do in the kitchen. Obtain that apron out, dust off your blending bowls and also roll up your sleeves. You have some food preparation to do.

If you find this Saag Paneer recipe helpful please share it to your good friends or family, thank you and good luck.

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