Red saag paneer Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add cumin seeds, ginger, and garlic. Sauté until fragrant.
• STEP 2.Add chopped onions and cook until they turn golden brown.
• STEP 3.Add tomatoes, turmeric, red chili powder, and garam masala. Cook until the tomatoes are soft and mushy.
• STEP 4.Blend the mixture into a smooth paste.
• STEP 5.In the same pan, heat more oil and add the tomato paste. Cook for a few minutes.
• STEP 6.Add spinach puree and cook until the sauce thickens.
• STEP 7.Add paneer cubes and cook until they are heated through.
• STEP 8.Garnish with fresh coriander leaves and serve hot with rice or naan bread.

Cooking Tips

• To make the spinach puree, blanch the spinach leaves in boiling water for a few minutes, then blend them until smooth.
• For a spicier version, add more red chili powder or green chilies.
• If you prefer a creamier sauce, you can add a tablespoon of heavy cream or yogurt.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the dish in a pan or microwave until heated through before serving.
• Serve the red saag paneer with steamed rice, naan bread, or roti for a complete meal.