IMG_2104

Saag Paneer

Hands down my favourite Indian restaurant  is Curry Twist in the Junction. I’m completely addicted to their dishes, one of them being the Saag Paneer. Creamy, almost melty cubes of cheese in a velvety spinach sauce, so aromatic. Mmmmm.
If I could I would be at Curry Twist at least a few times a week…I so would.
So I thought I’d try my own hand at making Saag Paneer at home. And although it is definitely not as good as theirs, it definitely hits the spot.

What’s your favourite Indian restaurant in the city…I’d love some new places to try.Saag Paneer Saag Paneer

Saag Paneer

1 Large bag of fresh spinach

paneer [approx 250gms]

1 medium onion chopped

1 tsp ginger, grated

2 cloves garlic, grated

1 tomato, chopped

1 1/2 tsp ground coriander

1/2 tsp ground cumin

1/2 tsp garam masala

1/4 tsp turmeric

1/4 tsp chili powder or 1 small red chilli finely chopped

sour cream or yogurt or heavy cream to finish

oil

salt

Instructions:

Blanch the spinach in boiling water for three minutes, drain, and run under cold water.

Cube the paneer, set aside [if you’d like you can sautee the cheese in some oil before adding it to the sauce]

Heat oil in a pot or dutch oven, add the coriander, cumin, garam masala and turmeric, sautee for 1 minute.

Add onion, sautee for 5 minutes, add garlic and ginger, sautee for 1 minute, add the chopped tomato, cook for 3 minutes.

Add the spinach, and puree with a hand blender [alternatively puree the spinach before adding].

Add paneer, cook until warm. [Add water if too thick]

Serve topped with sour cream, yogurt or heavy cream, along with naan and/or rice.

Saag Paneer IMG_2104

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