Saag Paneer

Ingredients

• 2 bunches fresh chopped spinach

• 1 bunch chopped fenugreek leaves

• 3 tbsp canola oil

• 1 package (225 g) paneer, cubed (½ inch)

• 2 tsp cumin seeds

• 1 large diced onion

• 2 tsp fresh grated ginger

• 5 cloves minced garlic

• 1 diced fresh tomato

• 3 tsp garam masala

• ½ tsp ground turmeric

• 1 fresh chili pepper, finely chopped

• ½ cup coconut milk or heavy cream

• Salt to taste

Preparation

• 1. Cook spinach and fenugreek in boiling water for about 5 minutes until wilted.

  2. Drain with slotted spoon and transfer to a food processor or blender.

  3. Puree until fine.

  4. Heat oil in large skillet on medium heat.

  5. Fry paneer cubes until browned on all sides, about 5 minutes, and set aside.

  6. Fry the cumin seeds until lightly toasted and aromatic, about 3 minutes.

  7. Add onion and cook until it begins to soften, about 4 minutes.

  8. Stir in ginger, garlic, tomato, garam masala, turmeric and chili pepper, cooking and stirring until tomatoes break down, about 10 minutes.

  9. Stir in spinach/fenugreek, coconut milk, paneer, and salt.

  10. Cover and cook on low for 15 minutes, stirring occasionally.