12 Best Saag Paneer delicious and easy to make.

There are several resources of info on cooking. Some information is tailored towards seasoned cooks and not for the average individual. It can be perplexing to learn every one of the offered details. The good news is, this Saag Paneer recipe is easy to make and will offer you some excellent tips. They will certainly work for any individual, also a novice.

And while feta and spinach is an iconic combination, mozzarella or even tofu cubes. In my pregan days, saag paneer was one of my go-to vegetarian dishes at Indian restaurants. Heck, I think I liked this dish of creamy leafy greens curry even before I thought I liked spinach at all.

You need spinach washed and blanched.
Prepare paneer cut into one inch cube.
You need large onion grated.
You need to prepare large tomato grated.
You need ginger garlic paste.
Use oil.
Provide ghee clarified butter.
Prepare cumin seeds.
You need garam masala.
You need turmeric powder haldi.
You need to prepare kitchen king masala (optional).
You need to prepare red chilli powder (Or green chilli paste as per spice level needed).
Provide coriander cumin powder.
Use dried feugreek leaves kasuri methi crushed between palms.
You need garlic powder.
Provide chopped garlic.
Prepare bayleaf.
You need salt.
You need to prepare water.

Short Tips:

Some individuals say a salad spinner is superfluous because they are large and kind of annoying to clean, however if you've got space for a pot then you have room for a salad spinner. Not only will a salad spinner make washing herbs and greens a snap, it can easily dries them so much more efficiently than towels ever could.

Heat a tsp of oil in a pan. Add the paneer cubes. Fry them till golden on both sides. Remove them in a plate and keep aside..
In a frying pan heat one tbsp oil and one tbsp ghee. When the oil and ghee mixture is heated, add bay leaf and cumin seed. Once the seeds crackle, add ginger garlic paste. Saute the ginger garlic paste for a minute or till it softens and the raw aroma of garlic and ginger is gone..
Add the grated onion and saute. Saute till the onion gets translucent and golden brown. Add the grated tomato and mix well..
Once the tomato softens add turmeric powder, red chilli powder, coriander cumin powder, garam masala, salt, and kitchen king masala. Mix well all spices and saute till the mixture leaves oil from the edges. Keep on adding little water to avoid the spices to get burnt and cook till the mixture leaves oil..
Add kasuri methi crushed between palms and mix well. Now add the blanched and chopped spinach. Mix well..
Remove the prepared spinach mixture in a bowl and with the help of a stick blender, crush into a coarse mixture. The saag is ready and keep it aside..
Just before serving, heat the remaining oil and ghee in the pan.. Add cumin seeds and chopped garlic. (since I did not had fresh garlic, I have used garlic powder). Add the prepared saag and saute..
Add the fried paneer cubes. Toss well..
The saag paneer is ready to serve. Serve it hot with roti, naan, paratha or rice..

Saag paneer is a popular mild vegetarian dish made of Indian cheese and fresh greens (usually spinach) simmered gently in spices. It is a close cousin of palak paneer. This Creamy Saag Paneer Recipe is great as a meal or a featured component of one. If you are a spinach lover like me, you will certainly want to add Creamy Saag Paneer to your recipe files. Saag, sag (both pronounced [saːg]) or saga is a leaf vegetable dish eaten in the Indian subcontinent with bread such as roti or naan, or rice (in Bangladesh, Nepal, Odisha, Kashmir and West Bengal).

A terrific, home-cooked meal is the kind of thing all of us bear in mind. Using these Saag Paneer recipe to improve your cooking is the same as a professional athlete who maintains training-- the much more you do it, the far better you get, learn as high as you can around cooking. The even more recipe you have, the far better your meals will taste.

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