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'Saag Paneer' Indian Spinach Curry cuisine is really a dish that’s classified as an easy task to make. through the use of supplies that exist around you conveniently, you may make it in simple actions. You may make it for family or friends events, and it could be displayed at numerous standard incidents also. I am certain you will see lots of people who just like the 'Saag Paneer' Indian Spinach Curry dishes you make.

Alright, don’t linger, let’s task this 'saag paneer' indian spinach curry formula with 14 components which are surely easy to obtain, and we have to process them at the very least through 14 methods. You should devote a while on this, so the resulting food could be perfect.

Ingredients requirements of 'Saag Paneer' Indian Spinach Curry:

1. Provide 500 grams Spinach
2. Give 1 large Onion
3. You need 2 medium of Tomatoes (or canned tomatoes)
4. Prepare 2 clove Garlic
5. Provide 1 1/2 - cm Ginger
6. Take 1 handful Cilantro leaves
7. Get 1 tsp - Cumin seeds
8. Give 1 1/2 tbsp for ☆ Coriander
9. Prepare 1 tsp ☆ Turmeric powder
10. Need 1 tbsp - ☆ Garam masala
11. Need 1/4 tsp of ☆ Cayenne pepper
12. Take 3 tbsp of Heavy cream (or substitute with yogurt)
13. Give 1 - Salt
14. Need 150 grams - Paneer (or bite-sized pieces of chicken breast, potatoes, etc.)

'Saag Paneer' Indian Spinach Curry process:

1. Rinse the spinach well and place in an empty pot. Cook until wilted. You can also heat the spinach in boiling water.
2. Lightly rinse the wilted spinach and puree in the food processor. It will turn out very fragrant and rich in color.
3. Finely chop the garlic and ginger. Cut the onion into 7 mm cubes. Finely chop or food process your tomatoes.
4. Heat 2 tablespoons of vegetable oil over medium heat, and add the cumin seeds. It'll start popping.
5. Once the cumin starts to pop a lot and begins to brown, add in the garlic and ginger and saute.
6. Add the onions and saute well until translucent.
7. Add all the spices marked with ☆ and saute while mixing them thoroughly. It'll seem dry, but it's fine that way.
8. Add the tomatoes and keep sauteing. Saute until the shape of the tomatoes disappears and the mixture starts to thicken.
9. Please saute until it turns into a paste like in this picture. There will be some oil oozing out from the tomatoes and onions.
10. Add the pureed spinach and saute more.
11. Once the spinach and tomatoes are mixed together evenly, add either heavy cream or yogurt and stir well.
12. Add 100 ml of water and 1 teaspoon of salt. After bringing it to a boil, let simmer for about 10 minutes over low heat.
13. Gently mix in the paneer. Check the saltiness and adjust to your liking.
14. Garnish with some finely chopped coriander leaves and it's done. Enjoy it while it's still hot.

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