Saag paneer (cholai/amaranath leaves) Recipe

Cooking Directions

• STEP 1.Wash and blanch the spinach leaves in boiling water for a few minutes, then transfer them to ice-cold water to retain their vibrant green color.
• STEP 2.In a pan, heat oil and add cumin seeds, ginger, and garlic. Saut茅 until fragrant.
• STEP 3.Add chopped onions and cook until golden brown. Then, add tomatoes and cook until they turn mushy.
• STEP 4.Add the blanched spinach leaves and cook for a few minutes. Then, blend the mixture to a smooth paste.
• STEP 5.In another pan, heat oil and add cumin seeds, asafoetida, and turmeric powder. Add the spinach paste and cook for a few minutes.
• STEP 6.Add garam masala, red chili powder, and salt. Mix well and cook for a few more minutes.
• STEP 7.Finally, add the paneer cubes and cook for a few minutes until they are heated through.
• STEP 8.Garnish with fresh cream and serve hot with rotis or naan bread.

Cooking Tips

• Blanching the spinach leaves helps retain their vibrant green color.
• For a creamier texture, you can add a tablespoon of cashew paste or cream to the spinach gravy.
• To make the dish spicier, you can add green chilies or increase the amount of red chili powder.
• If you don't have paneer, you can substitute it with tofu or cottage cheese.

Storage and Serving

• Saag Paneer can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the dish in a pan or microwave before serving.
• Serve Saag Paneer hot with rotis, naan bread, or steamed rice.