Saag paneer

Mika loves saag paneer and Palak paneer. She usually orders at restaurants but wants to get better at making them home. This is the first recipe she tried.

The difference seems to be palak has just spinach but saag can have other green leafy veggies. Palak paneer may also have tomatoes and it may be creamier.

Ingredients

• 400g fresh spinach (many recipes suggest using 16oz frozen spinach)
• 250g paneer
• (marinate) 3Tbsp oil
• (marinate) 0.5tsp turmeric
• (marinate) 1 chili powder (I used Kashmiri Chili and a pinch of cayenne this time)
• (marinate) salt
• 1 medium size onion
• 4 fat garlic cloves
• 1 whole Thai chili (the recipe suggested serrano)
• 1Tbsp ginger paste
• 1Tbsp oil (I'll use ghee or butter next time)
• 3tsp ground coriander
• 1.5tsp ground cumin
• 1tsp garam masala
• 0.5cup yogurt

Steps

1. Put holes on paneer with a fork. Marinate the cubes in the marinate mix (overnight recommended but I only did 30 minutes this time). 2. Heat up the spinach for 1-2 minutes. Cool down and blend (I put a little water and used Vitamix). 3. Pour the marinated mixture into the pan and fry 2-3 minutes on each side. Set aside. 4. In the same pan, fry the onions, garlic, ginger, and chili for ~15 minutes until the onions are brown (the recipe says this is important). 5. Add ground coriander, cumin, and garam masala to the onion mixture. Stir fry for 3-5 minutes. 6. Add the spinach and warm it up for 3-5 minutes. 7. Turn off the heat. Add yogurt and stir. Then Add paneer. 8. Warm it up for a few minutes. Add salt if necessary.