Here's a basic recipe for Saag Paneer:
Ingredients:
* 2 bunches of spinach, washed and chopped
* 200g paneer, cut into cubes
* 1 large onion, chopped
* 2 cloves garlic, minced
* 1-inch piece ginger, grated
* 1 green chili, slit lengthwise (optional)
* 1 teaspoon cumin seeds
* 1/2 teaspoon turmeric powder
* 1/2 teaspoon red chili powder
* 1/4 teaspoon garam masala
* 1/4 teaspoon coriander powder
* Salt to taste
* 2 tablespoons oil
* Fresh cilantro for garnish
* Lemon wedges for serving
Instructions:
* Sauté the Spinach: Heat oil in a large pan or pot over medium heat. Add cumin seeds and let them splutter.
* Add Aromatics: Add chopped onions, garlic, ginger, and green chilies (if using). Sauté until the onions turn translucent.
* Add Spices: Add turmeric powder, red chili powder, coriander powder, and garam masala. Mix well and cook for a minute.
* Add Spinach: Add the chopped spinach to the pan in batches, stirring continuously until it wilts completely.
* Puree the Spinach: Once the spinach is wilted, use a blender or immersion blender to puree it into a smooth paste.
* Combine and Simmer: Add the boiled potatoes to the spinach puree. Mix well and simmer for 5-10 minutes, or until the flavors meld.
* Season and Serve: Season with salt to taste. Garnish with fresh cilantro and serve hot with rice, roti, or naan. Squeeze lemon wedges over each serving for added tanginess.
Tips:
* For a richer flavor, you can add a pinch of asafoetida (hing) along with the cumin seeds.
* To make the saag slightly tangy, add a pinch of amchur powder (dried mango powder) towards the end.
* You can adjust the amount of spices according to your preference.
* If you like your saag thicker, you can add a tablespoon of besan (gram flour) while simmering.
Enjoy your delicious and comforting Saag Paneer!
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