is referred to Ground Spinach in Hindi. Paneer
is Indian cheese.
1 lb of Fresh or frozen chopped spinach,
2 Tblspn of Curry Gravy Masala,
2 Tblspn of any edible oil,
1-2 Tblspn of tomato paste,
2 Tblspn of plain yogurt or sour cream,
1/2 cup whipping cream (optional)
2 Tblspn of oil in the pot, add 1Tblspn of Curry Sauce Masala. Roast it on low fire for 30 seconds. Add tomato
paste and yogurt or sour cream. Cook for 1 minutes until
everything is well incorporated. Add fresh or frozen
spinach. Sauté well to incorporate the curry
paste. Adjust salt and to your taste. Add one Serrano
or Jalapeno pepper, 1/2inch ginger. Add 1/8 cup of water
(as spinach will sweat and will add some more water).
Mix well. Cover & cook on Low fire until spinach
is limp and cooked. Grind this spinach in blender. Adjust
the consistency by adding water. Put it back in a pot
and bring to boil. Add paneer for creaminess add 1/2
cup of whipping cream. Adjust salt & cayenne pepper
to your taste.
Frozen spinach works the best.
Saag (ground spinach) should be thick so do not put
too much water.
Food processor works the best to grind the spinach ginger
and jalapeno without adding too much water.
Nank paneer or any paneer block should be good. Just
cut into 1/2 inch cubes and add to saag at the end.
Paneer is made of boiling off the milk and then adding
lemon juice or vinegar. Whey separates and cover in
Add jalapeno or Serrano pepper as this should be the
1/2 cup of whipping cream is nothing in comparison to
restaurant saag paneer.