SPINACH AND PANEER CURRY (SAAG PANEER)

Spinach and Paneer curry is  one of those dishes everyone tends to order in a restaurant.  It is a nice accompaniment with naan bread.  It's an easy to make dish and fairly healthy. I like making this dish as it a very quick dish to make.

Ingredients for 4 servings

6 cups of chopped fresh baby spinach ( You can use frozen spinach too)
2 cups of diced paneer
2 tablespoons of sunflower oil (You can use any cooking oil)
1 teaspoon cumin seeds
1 teaspoon salt
2 green finely blended green chillies
2 tablespoons of ground ginger
2-3 cloves of finely ground garlic
half a can of tinned tomatoes
half a cup of fresh plain yogurt.
1 teaspoon cummin powder (optional)
1 teaspoon coriander powder (optional)



Method:

1.  Transfer the spinach to a microwave dish, add half a cup of water and cook it covered for 3 minutes.

2.  The baby spinach should be soft now. Allow it to cool.

3.   Heat the 2 tablespoons of oil and add the cumin to it.

4.  Once the cumin gets brown, add the diced paneer and cook it until it gets golden brown.

5.  Now, blend the tomatoes and add them to the paneer.

6.  Add the blended green chillies, ginger, garlic and salt .

7.  Whilst this is simmering, blend the cooked spinach and add it to the paneer and tomato mixture.

8.  Cook this for 5 minutes, and then add the yogurt. 

9.  Stir well and cook for a further 5 minutes.  If you have cumin and coriander powder, add it now.

10.   The curry is ready to serve with rice ot naan bread.

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SPINACH PANEER - Paneer with Spinach

This is another easy to cook and healthy receipe:

Ingredients:


1 block of ready packed paneer
1 bunch or bag of fresh spinach. (small leaves taste better)
1 small onion chopped finely (OPTIONAL)
4 tablespoons yogurt
4 tsp ginger-garlic paste
1 1/2 tsp red chilli powder
1/2 tsp turmeric powder
2 tsp dhania (coriander)powder
1/2 tsp cumin powder
1 cinammon stick
1-2 cloves
1 cardamom
1 Tablespoon mustard seeds
1 tablespoon cashewnuts, powdered
2 tomatoes, pureed
1-2 tablespoon cream
2 tsp finely chopped coriander leaves
2 tablespoon sunflower oil or similar
Salt to taste



Procedure:

1. Cut the paneer into cubes and marinade them with 4 tablespoons of yogurt and 2 tablespoons of the ginger garlic paste. allow to soak as long as you can. Then add one tablespoon oil to the mixture cook the mixture in an oven for 15 minutes at 200 degrees Centigrade.

2. Whilst the paneer is in the oven, heat the remaining oil and add the mustrad seeds, cinnamon, cardamom and cloves to the oil. Allow the cloves and mustard seeds to pop.

3. Add the onions (optional) and ginger/garlic paste.

4. Fry for about a minute.

5. Add the tomato puree and salt to taste.

6. Fry on medium heat till the mixture thickens.

7. Now add the spinach and enough water and bring to a boil.

8. Add the cooked paneer cubes to the spinach.

9. Add the cream and mix well.

10. Stir in the chopped coriander leaves.

11. Allow to simmer on a medium to low heat for 20 minutes.


This dish is best served hot with paratha or naan.