PANEER SAAGWALA

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PANEER SAAGWALA

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Ingredients

Instructions

  1. Bring a large saucepan of water to a boil. Cook spinach and fenugreek in the boiling water until wilted, about 3 minutes.

  2. Drain well and transfer to a food processor. Puree until finely chopped, about 5 pulses.

  3. Heat oil in a large skillet over medium heat. Fry paneer cubes, stirring constantly, until browned on all sides, about 5 minutes. Set aside.

  4. Heat oil in the skillet and fry the cumin seeds until lightly toasted and aromatic, about 3 minutes.

  5. Add onion and stir until onion begins to soften, 4 to 5 minutes. Stir in ginger, garlic, tomato, garam masala, turmeric, and cayenne pepper.

  6. Cook and stir until tomatoes break down and onions are translucent, about 10 minutes.

  7. Stir in spinach and fenugreek, cream, Paneer cubes, and salt to taste. Cover and cook for 15 minutes, stirring occasionally.