Saturday, 15 February 2014

Saag Paneer

Saag Paneer
I guess everyone has days when they just want to throw things together so a scrummy meal turns up at the end. I have hose days often because I cannot begin to tell you how tight I am on time. I try to make three side dishes for rotis on Sunday so I only have to make the rotis in the evenings after work. I try to keep things simple and avoid additional processes like grinding etc. While a traditional palak paneer would require blending to smooth puree and so on, I was not up for it although we all love it. I decided to sauté everything and it did come together quite well. Here is how I made it...

2-3 bunches of palak/saag
125g paneer, cubed
1 onion, diced
1 tomato, cut into quarter
½ teaspoon black onion seeds
½ teaspoon cumin seeds
1 teaspoon garam masala
Turmeric powder
2-3 green chillies, slit
1 teaspoon coriander-chilly powder (use just coriander powder if you do not want any heat)
Salt to taste
Cooiking oil

Heat oil and add the black onion and cumin seeds. Once cumin begins to darken, add onions, add the turmeric powder and green chillies and sauté for a minute

Once the onions turn translucent, add the spinach and tomato. We are adding tomato with spinach as we do not want it to get mushy unlike regular curry

Once spinach is cooked, add the spice powders, required salt and cook until raw smell goes.

Add the paneer and cook for 3-4 minutes and serve!