Paneer – 400 gms cut into cubes
Spinach – 1 large bunch
Methi leaves – 1 bunch finely chopped
Onion – 1 roughly chopped
Tomatoes – 4 (3 roughly chopped & 1 finely chopped)
Ginger & Garlic Paste – 1 tbsp
Green chillies – 3-4
Cumin Seeds – 1 tsp
Fennel Seeds – 1 tsp
Poppy Seeds – 1 tsp
Curry Powder – 1 tsp
Light Cream – 3 tbsp
Ghee/Oil – 4-5 tbsp
Salt to taste
In a Kadai heat ghee/oil and shallow fry paneer pieces until golden brown on all sides. Remove paneer from oil, transfer to a bowl with warm water and keep it aside. This will keep the paneer soft.
In the remaining oil, add fennel seeds, poppy seeds, cumin seeds, green chillies, onions, ginger garlic paste, and tomatoes and sauté for a few minutes and take it off the heat. Once cool blend the mixture into a fine paste.
In a separate utensil, add some water and once it comes to a boil blanch the spinach for couple of minutes and then blend it into a fine puree and keep it aside.
In the same kadai add some ghee/oil, add the methi leaves and the finely chopped tomatoes and saute for a few minutes. Now add the curry powder, and the onion tomato mixture and the spinach puree and sauté for a few minutes till the mixture has come together well.
Now add the fried paneer into the kadai, add salt and cook for a few minutes. Add some cream and cook for a couple of more minutes to finish it off.
Yummy Saag Paneer is now ready !!