Must Know Homemade Saag Paneer For You

Hello everybody, it is Drew, welcome to my recipe page. Today, I will show you a way to prepare a special dish, Homemade Saag Paneer. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Homemade Saag Paneer is one of the most favored of recent trending meals in the world. It's easy, it is fast, it tastes delicious. It's enjoyed by millions daily. They are fine and they look fantastic. Homemade Saag Paneer is something that I've loved my entire life.

Many things affect the quality of taste from Homemade Saag Paneer, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Homemade Saag Paneer delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Homemade Saag Paneer is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Homemade Saag Paneer estimated approx 1 hour.

To get started with this recipe, we must first prepare a few components. You can cook Homemade Saag Paneer using 21 ingredients and 15 steps. Here is how you can achieve it.

Inspired by my roommate and best friend's lovely mother, Ashu Manoj. She's been teaching me Indian recipes for the last two years (I've been an Indian food groupie for all my life).

Ingredients and spices that need to be Make ready to make Homemade Saag Paneer:

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

Steps to make 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.

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So that is going to wrap it up for this exceptional food Step-by-Step Guide to Make Ultimate Homemade Saag Paneer. Thanks so much for reading. I'm sure you will make this at home. There's gonna be more interesting food at home recipes coming up. Don't forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!