Saag paneer recipe

INGREDIENTS

• 1 bunch spinach/palak
• 1 cup methi leaves/fenugreek leaves
• 2 to 3 inches radish root/mooli, peeled & chopped roughly
• 2 dry red chilies, kept whole or broken
• 1 medium sized onion, roughly chopped
• 1 green chili, chopped
• ½ inch ginger/adrak, chopped
• 2-3 garlic/lahsun, chopped
• 1 medium size tomato, chopped
• 1 inch cinnamon/dal chini
• 1 small bay leaf/tej patta
• 250 gms paneer/cottage cheese, cubed
• a pinch of turmeric powder/haldi or ¼ tsp turmeric powder (optional)
• ½ tsp red chili powder/ lal mirch powder
• 1 or 1.5 tbsp besan (gram flour) or makki ka atta (maize flour)
• 1 tsp kasoori methi (dry fenugreek leaves), crushed (optional)
• salt as required
• 2 tbsp oil or butter

INSTRUCTIONS

• Blanch the spinach, methi (fenugreek leaves) and radish.
• drain and blend to a semi coarse paste.
• shallow fry or pan fry the paneer cubes till light golden.
• grind onion, ginger, garlic and chili to a fine paste.
• heat oil and fry the cinnamon, red chilies and bay leaf till the oil becomes fragrant... about a minute.
• add the onion paste. brown this paste.
• keep on stirring in between while browning the paste.
• add tomatoes, turmeric and red chili powder.
• saute till the tomatoes become soft.
• add the spinach-fenugreek-radish coarse paste.
• stir and add makki ka atta (maize flour) or besan (gram flour)
• stir well so that no lumps are formed.
• add salt. add ½ cup water and simmer for 5-7 minutes.
• lastly add the fried paneer cubes and crushed kasoori methi.
• simmer saag paneer for a minute.
• serve saag paneer hot with chapati or rotis or parathas or naan.