Saag Paneer

I absolutely love Indian food. I have been on the lookout for the best saag recipe out there since it is my favorite Indian dish. This one is pretty darn close. You can adjust the spiciness to your liking.

Saag Paneer
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  1. 9 oz paneer
  2. 18 oz frozen spinach
  3. 2 green finger chilies (option)
  4. Juice from half a lemon
  5. 2 tsp cumin powder
  6. 2 tsp coriander powder
  7. 1 tsp chili powder
  8. 1/2 tsp turmeric powder
  9. 1/2 tsp garam masala
  10. 1 medium onion, chopped fine
  11. 4 garlic cloves, minced
  12. 1 inch piece of fresh ginger, minced salt to taste
  13. 2 tbsp canola oil
  14. 1 cup (whipping cream or half-n-half)
  1. If your paneer is not already cut into bite size cubes then cut them. Marinate them in the turmeric powder, half the chili powder and 1/2 tsp of salt.
  2. In the meantime, thaw the frozen spinach In the microwave for five minutes until thoroughly defrosted. Puree the spinach in a food processor or blender until it is a smooth paste.
  3. Heat oil in a thick bottom skillet over high flame. When hot, fry the paneer cubes until pale brown on two opposite sides. Remove from skillet, drain.
  4. Add onion, garlic and ginger to skillet and fry until they are a pale toffee color.
  5. Add all the spice powders expect for the garam masala. Stir vigorously for about 10 minutes on a high heat until the pungent, individual smells of the masalas changes to a more blended aroma.
  6. Mix in the pureed spinach evenly, adding salt to taste. Lower the heat to a gentle simmer and let the spice blend in the spinach for about five minutes.
  7. Finally stir in the garam masala, the paneer cubes and the lemon juice. Let the ingredients simmer together for another five minutes then add whipping cream and mix into the spinach. Serve over rice sprinkled with chopped up cilantro.
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