Saag paneer is very tasty and easy to prepare restaurant style curry made with leafy greens that goes well as a side dish with roti, paratha, naan and rice.
The following ingredients are needed to prepare Restaurant Style Saag Paneer.
Ingredients:
Mustard leaves.- 1 bunch
Spinach / Palak .- 1/2 bunch
Shallots. -2
Garlic cloves. -1+3
Ginger. -1 inch
Onion. -1
Tomato. -1
Cumin seeds. -1tsp
Dry red chilly. -1
Turmeric powder. -1/4 tsp
Red chilly powder.-1 tsp Kashmiri
Coriander powder. -1&1/2t sp
Garam masala. -1tsp
Water. -as needed
Salt. -to taste
Butter. -2 tbsp
Oil. -2 tbsp
Instructions:
Wash and clean mustard leaves and spinach /palak. In a pot of boiling water add washed mustard leaves, spinach, shallots and 1 garlic clove. Once blanched drain water and transfer into cold water. Squeeze the water out and transfer the blanched ingredients into a mixer jar and grind (pulse it 2 to 3 times) coarsely without adding water. Keep aside the ground mustard leaves spinach mixture.
Method:
1). Heat 2 tbsp oil in a wide bottom pan and splutter cumin seeds. Add dry red chilly and saute well. Add finely chopped ginger, 3 chopped garlic cloves and saute well until the raw smell goes away. Add finely chopped onion into the pan and saute well until onion turns translucent.
2). Add turmeric powder and Kashmiri red chilly powder into the pan and saute well. Add finely chopped tomato and saute well. Cover and cook for 2 minutes on low flame until the tomato becomes soft and mushy.
3). Once the tomato becomes mushy add the ground mustard leaves spinach mixture into the pan and mix well. Add 1cup of water into the mixer and add the water into the curry. Cover and cook the curry for 5 minutes on low flame.
5). Add garam masala into the pan and mix the curry well. Lastly add 2 tbsp butter into the curry and mix well. Switch off the flame and cover the curry with a lid for 2 minutes. After 2 minutes open the lid and mix the curry well.
A very tasty Restaurant Style Saag Paneer is ready to serve.
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