Saag Paneer ( Easy Way)

                                                            Saag Paneer ( Easy Way)

Cuisine: North Indian Vegetarian
Serves: 2
Prep Time: 45 mts.


Grocery List:

1. Spinach  washed and chopped  4 cups
    ( make sure you wash spinach under running water and remove as much soil and grit as possible)

2. Cilantro Leaves a few washed and chopped fine

3. Tomato 1 small washed and chopped

4. Ginger.  1/2 inch piece washed and chopped

5. Garlic Pods.  5 to 6 peeled and cut

7. Onion  1 small  chopped

8. Paneer  chopped into cubes   7 to 8 pieces



From the Pantry:

1. MDH Garam Masala  1 tspn.

2. Kasoori Methi ( Dry Methi Leaves).  1/2 cup

3. Red Chilli Powder.   a pinch

4. Amchur Powder.   a pinch

5. Turmeric Powder.  a pinch

6. Bay Leaves. 1

6. Salt to Taste

7. Cooking Oil.  2 tbspns.

8. Water 1 cup


Method:

1. Add washed and chopped spinach in a deep tall cooking pot with 1/4 cup water and steam well on medium heat. Remove from heat and discard water as it might still have grit.

2. In Food Mill or blender grind coarsely tomato, onion, ginger and garlic pods.

3. In the deep pot on low heat, add 1 and 1/2 tbspn. cooking oil and add bay leaf, garam masala, red chilli powder, turmeric powder and amchur powder and turn off heat.  Add Kasoori Methi and mix well . Turn the spices well and make sure they don't burn.

4. To the spices add coarsely ground tomato, onion, ginger, garlic paste and turn heat to low and keep turning till raw smell goes and onions brown a bit.

5. Separately in Food mill or blender without water coarsely grind the waterless spinach to a fine Puree. Add bit water to grind more and get the paste out of the food mill.

6. Add spinach paste to the gravy in pot and mix well adding salt to taste.

7. Keep the Saag on low heat and add 1/16 cup water and let cook for 5 minutes till raw smell goes and spices mix well.

8. In a deep heavy pan, add 1/2 tbspn. oil and saute paneer cubes till all sides turn brown a bit.

9. Turn off heat for Saag after 5 to 7 mimutes. Add Paneer pieces to Saag.

10. Garnish Saag with Cilantro Leaves.



Note:  Serve piping hot with rotis, Naan or Plain Basmati Rice.