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Photo of Saag Paneer by Tanushree Aich at BetterButter
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Saag Paneer

May-12-2016
Tanushree Aich
25 minutes
Prep Time
35 minutes
Cook Time
3 People
Serves
Read Instructions Save For Later

ABOUT Saag Paneer RECIPE

Cottage cheese dunked in a rich spinach gravy! This dish is a regular at most punjabi households and dhabbas.

Recipe Tags

  • Jamie Oliver
  • Veg
  • Easy
  • Madhya Pradesh
  • Sauteeing
  • Main Dish

Ingredients Serving: 3

  1. Ingredients
  2. Palak / spinach 1 medium Bunch (chopped)
  3. Paneer/ cottage cheese 200 gms
  4. onion 1 (roughly chopped)
  5. tomato 1 (roughly chopped)
  6. coriander leaves chopped 1/4 cup
  7. yogurt 1/4 Cup
  8. ginger 1 inch (grated)
  9. Nutmeg / jaiphal a pinch grated
  10. garlic 5-6 big cloves (chopped)
  11. Green Chili 2-3 (chopped)
  12. Bayleaf 2
  13. cumin seeds 1 tsp
  14. cumin powder 1 tsp
  15. coriander powder 1 tsp
  16. Kashmiri Red Chili Powder 2 tsp
  17. turmeric 1/4 tsp
  18. cream 2 tbsp
  19. oil 3 tbsp
  20. sugar a pinch
  21. salt to taste

Instructions

  1. Start by heating up a pan, add a tablespoon of oil. To the hot oil, add the cumin seeds. Let them splutter, then add bayleaf, grated ginger, chopped garlic and green chillies. Saute well.
  2. Once slightly cooked, add one roughly chopped onion and saute. Add little bit of salt and cook till it goes pink. Add the chopped tomatoes and cook till they are mushy & pulpy.
  3. Turn off the flame and let the pan cool a little bit. Then add in the smooth beaten yogurt and stir well for about a minute.
  4. Now tip in the spices- turmeric powder, coriander powder, cumin powder, red chili powder and then grate in some nutmeg. Start with the flame on low, and stir well and cook until the masala starts getting a simmer.
  5. If the mixture seems dry ,2-3 more tbsps of yogurt can be added. Add the sugar and mix well, Cook till the gravy sweats oil
  6. Then comes in the chopped spinach. Keep stirring and cook till the volume reduces, and the spinach is slightly wilted. After the volume is reduced, cook for another minute.
  7. Turn off the flame, add the chopped coriander leaves and make a paste out of the cooked masalas, remember to discard the bay leaf.
  8. Heat up a pan, add some oil, add the paste and get it to a simmer. Add more salt if required, also add the 2 tbsp cream. Mix well.
  9. Grate about 25-30 grams of paneer straight in the pan, and chop rest, saute it a little till lightly browned. Add it to the gravy and let the gravy simmer so that the paneer soaks the flavours well. Serve Hot! Enjoy with phulkas, rotis or naan.

Reviews (6)  

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Kalpana Mahajan
Aug-15-2018
Kalpana Mahajan   Aug-15-2018

Awesome recipe. I made this many times. Its simple and not time consuming dish

Smita Kandoi
Feb-20-2017
Smita Kandoi   Feb-20-2017

I tried it...it was really different n very tasty...thanx for sharing this recipe

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