Saag Paneer

1. 1

   Add 2 tablespoons of oil to a large nonstick pan or griddle over medium heat. When the pan is hot and the oil shimmers, add the paneer cubes in a single layer. Brown. Flip and brown the other side as well. Move to a plate and sprinkle with a bit of salt.

2. 2

   Heat 2 tablespoons of oil. Add the cardamom and cinnamon and toast for a few seconds. Add the ginger, garlic, and cubed onions and saute till the onions are translucent. Add the chickpea flour and stir continuously. The flour will brown slightly and give a nutty aroma when done. Transfer to a small bowl to cool.

3. 3

   In the same pan, add spinach, fenugreek leaves, and 1/4 cup of water. Cover and cook till the greens are all wilted. Greens should be just wilted down but haven't lost that pretty bright-green hue. Let this cool slightly.

4. 4

   Add the onion-chickpea flour mixture to a blender and blend till completely smooth. Next add the cooked greens. You do not want to puree the greens, so use your blender's pulse function.

5. 5

   Back in the original pan, add the last tablespoon of oil over medium heat. Add the turmeric and cumin seeds and toast until aromatic. Add the sliced onions and sautee for two minutes. Add the tomatoes and toss to combine. Next add the browned paneer cubes, chile powder, cumin poweder, and coriander powder and cook for two or three minutes. Add the blended spinach mixture, 1/2 cup of water, and the salt and stir to combine. Simmer for a few minutes to let the flavors combine. Taste and correct the seasonings as necessary.

No additional tips available.