Recipe of Quick Homemade Saag Paneer

Homemade Saag Paneer.

Hello everybody, it's Louise, welcome to my recipe page. Today, I'm gonna show you how to prepare a special dish, homemade saag paneer. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Homemade Saag Paneer is one of the most well liked of recent trending foods on earth. It is simple, it's fast, it tastes delicious. It's appreciated by millions daily. They are fine and they look fantastic. Homemade Saag Paneer is something that I've loved my whole life.

To begin with this recipe, we have to first prepare a few components. You can cook homemade saag paneer using 21 ingredients and 15 steps. Here is how you can achieve that.

The ingredients needed to make Homemade Saag Paneer:

1. {Take of Saag Paneer.
2. {Prepare 12 ounces of paneer (if you're in Atlanta, Patel Plaza on Buford highway is the spot!).
3. {Make ready 20 ounces of (approx.) of fresh spinach (about a bag and a half, or two bushels).
4. {Get 1 of white onion, chopped roughly.
5. {Prepare 1 of tomato, chopped roughly.
6. {Make ready 1 tablespoon of ginger, peeled and chopped roughly.
7. {Take 2 tablespoons of ground cumin, or 1 tablespoon of cumin seeds (preferred).
8. {Prepare 3 cloves of garlic, peeled and chopped roughly.
9. {Take 2-3 tablespoons of neutral cooking oil (I use coconut oil, but you can use olive or vegetable).
10. {Take 1 tablespoon of ground coriander.
11. {Get 1 tablespoon of ground turmeric.
12. {Get 1 tablespoon of garam massala.
13. {Take 1 cup of plain yogurt (can use Greek yogurt if you prefer).
14. {Take 1 of Serano pepper (remove or keep the seeds for desired spice level).
15. {Prepare of Salt to taste.
16. {Make ready of At-home Basmati Rice.
17. {Take 1 cup of white or Basmati rice.
18. {Get 1 cup of water.
19. {Get 1 tablespoon of salt.
20. {Prepare 2 of bay leaves.
21. {Prepare 1 tablespoon of cumin seeds (optional).

Steps to make Homemade Saag Paneer:

1. Roughly chop your spinach, tomato, Serano pepper and onion..
2. Heat a large pan to medium and add 1-2 tablespoons of neutral oil. Wait for the oil to get hot—an easy way to do this is by adding cumin seeds, which will start to pop and simmer as they heat up..
3. Once the pan and its oil are heated, add your chopped onion, pepper, garlic, ginger, and tomato. Cook until your onion is slightly translucent and the tomato has softened (about 3 minutes)..
4. Remove onion and tomato, and place into the bottom of a blender..
5. Now, take your roughly chopped spinach and add it to the pan with a dash of more oil. Add all of your spices: cumin, coriander, turmeric, garam masala, salt and pepper. Lower the heat slightly from medium and cook the spinach until it is wilted, but still retains green color. Feel free to add the spinach in batches, as the volume will significantly decrease as you cook the spinach..
6. Once the spinach is cooked down, remove from heat and put it inside the blender with the onion, tomato, and pepper..
7. Add about half of a cup of water to the cooked mixture within the blender, then blend until smooth—usually the puree setting works best for this. This should only take a minute or so! Add more water if needed to liquify..
8. While the spinach mixture is inside the blender, wipe down your pan and reheat it to medium. Add a bit of neutral oil and the paneer cubes (these can be added from frozen, but defrosting is preferred).
9. Cook the paneer until it is slightly browned, then remove from heat and save on an additional plate..
10. Once the paneer is cooked and sitting on stand-by, pour the spinach mixture into the heated pan. Reduce heat to a simmer and stir for 1-2 minutes..
11. Add 1 cup of plain yogurt (more or less as desired) and mix into the warm spinach mixture. This should thicken your curry and add creaminess..
12. Add the seared paneer to the mixture. Cook together for another few minutes until the curry thickens, usually about 5 minutes..
13. As the saag thickens, it's time to cook your rice! Rinse 1 cup of rice in a mesh strainer to remove extra starch..
14. If you have a crockpot, now is the time to shine. Add your rinsed rice to a crockpot, along with salt, 2 bay leaves, and a cup of water. Secure the lid, set cooking time to 5 minutes and pressure cook on high..
15. Once your rice is done pressure cooking and the steam has evaporated, fluff and serve with your saag paneer curry..

So that's going to wrap it up for this special food homemade saag paneer recipe. Thanks so much for your time. I am sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don't forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!

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