A Popular Indian Vegetarian Cheese and Spinach Curry

Saag paneer originated in north India in the Punjab region. My version is sort of near what you'd discover there however I have added a pureed recent green chilli paste that is used extra often in south Indian cooking. I like the spicy, sweet flavour that the green chillies add to this recipe and actually notice when they are disregarded. For best outcomes you'll need to make your personal paneer cheese but you should buy good quality paneer in Indian markets and a few good supermarkets.

A Popular Indian Vegetarian Cheese and Spinach Curry

In this recipe, I fry the cheese squares in scorching oil to brown them. This makes the paneer soften in your mouth crispy on the surface and nice and heat in the centre. In case you are watching your calorie consumption as I needs to be simply fold the paneer cubes raw into the spinach and toss till the cheese is cooked through.

Indian Vegetarian Cheese and Spinach Curry

Serves 4 as a side dish

Preparation time: 20 minutes
Cooking time: 15 minutes

Ingredient

• 3 Tablespoon ghee or clarified butter
• 300g recent spinach leaves
• 100g fresh paneer reduce into three/4 inch cubes
• 1 large crimson onion
• 1 Tablespoon coriander seeds
• 1 teaspoon cumin seeds
• 1 Tablespoon fenugreek seeds
• 1 Teaspoon pink chilli powder
• 3 green chilled chopped after which pureed
• 1 Inch ginger finely chopped
• 3 cloves garlic - smashed and finely chopped
• 2 giant tomatoes skinned and finely chopped

Method

1. In a big frying pan, dry fry the cumin seeds, fenugreek seeds and coriander seed over medium heat. Remember to transfer the seeds round in the pan in order that they roast evenly.
2. Place the roasted seeds in a spice grinder or pestle and mortar and grind to a tremendous powder. Set aside.
3. Place the green chillies within the spice grinder with somewhat water and grind to a fine paste. Set aside.
4. In a large pot, blanch the spinach for about ten seconds after which empty into a colander and transfer the leaves to a bowl of ice cold water. This may assist retain the bright green recent colour of the spinach.
5. Squeeze the water out of the spinach and chop it into shreds and set aside.
6. When you like the thought of frying the cheese, pour some oil into a heavy bottomed pan deep enough to cowl the paneer cubes. The oil needs to be extremely popular or the cheese will melt and keep on with the bottom.
7. Throw in a few paneer cubes at a time and brown the outside nicely before removing them to a paper towel with a slotted spoon.
8. Now, add the ghee to the frying pan. When the ghee melts, add the onions and fry gently until the are slightly browned and translucent.
9. Add the spice powder, ginger, garlic, chopped tomatoes and green chilli paste and stir.
10. Simply before you are ready to serve, add the chopped spinach and stir around to mix. Fold the paneer in and serve with rice or naan.

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