When you make this classic and homely Punjabi Saag Paneer -Spinach and Indian Cottage Cheese Curry, surely you’re going to forget any restaurant style Saag Paneer or Palak Paneer, trust me because exactly that happened in my home.
This absolutely delicious and finger licking Saag Paneer is prepared with truckloads of fresh mature spinach (palak), fresh homemade Indian cottage cheese (paneer) and a few basic spices and clarified butter (ghee). You can enjoy this North Indian homely and traditional Saag Paneer with roti, phulka or crispy ajwain paratha .
WHAT IS SAAG PANEER
WHAT TYPE OF SPINACH DO I NEED
WHAT INGREDIENTS DO I NEED FOR THE SAAG PANEER
HOW TO COOK SAAG PANEER
WHAT TO SERVE WITH SAAG PANEER
Other Best Paneer Recipes
Shahi Paneer (Creamy Paneer Curry)
Saag Paneer
Ingredients
- 4 medium bunches palak roughly 200g each
- 300 gram Paneer
- 2 tbsp. oil
- 3 tbsp. homemade desi ghee
- 1 big onion roughly chopped
- 2 tbsp. ginger-garlic minced
- 3-4 green chillies finely chopped
- 1 tsp. cumin seeds
- 1 tsp. garam masala
- ½ tsp. turmeric powder
- Few drops of lemon juice
Instructions
- Thoroughly wash the spinach leaves under cold running water to remove any dirt, remove any damaged leaves.
- Roughly chop the leaves with the stalks.
- Place it in the pan and add less than 1/4 cup cold water.
- Don’t cover the pan, and cook the spinach, keep an eye on the water level.
- Meanwhile, heat ghee in a heavy bottom pan or kadai and add chopped onion.
- After a couple of minutes, add ginger, garlic and green chillies.
- Fry this mixture on a medium to low heat for 6-7 minutes.
- Keep an eye on spinach.
- While the onion mixture and spinach are cooking, heat oil in another frying pan and add cubed paneer.
- Shallow fry the paneer cubes until lightly golden all the sides.
- Add turmeric, garam masala, salt and cumin seeds into the onion mixture and mix well.
- Then add shallow fried panner into the onion mixture and mix gently.
- Turn off the heat and leave it aside.not make puree, but make smooth with some texture.
- Once spinach is cooked and almost all the water evaporates, mash the spinach with a potato masher.
- Add into the onion and paneer mixture and mix well, reheat the curry and add lemon juice.
- Serve in a serving bowl and enjoy with roti, phulka or naan.
Notes
If you are buying regular spinach from the supermarket, add less water as this baby spinach won't need much water.
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Saag Paneer
Ingredients
- 4 medium bunches palak roughly 200g each
- 300 gram Paneer
- 2 tbsp. oil
- 3 tbsp. homemade desi ghee
- 1 big onion roughly chopped
- 2 tbsp. ginger-garlic minced
- 3-4 green chillies finely chopped
- 1 tsp. cumin seeds
- 1 tsp. garam masala
- ½ tsp. turmeric powder
- Few drops of lemon juice
Instructions
- Thoroughly wash the spinach leaves under cold running water to remove any dirt, remove any damaged leaves.
- Roughly chop the leaves with the stalks.
- Place it in the pan and add less than 1/4 cup cold water.
- Don’t cover the pan, and cook the spinach, keep an eye on the water level.
- Meanwhile, heat ghee in a heavy bottom pan or kadai and add chopped onion.
- After a couple of minutes, add ginger, garlic and green chillies.
- Fry this mixture on a medium to low heat for 6-7 minutes.
- Keep an eye on spinach.
- While the onion mixture and spinach are cooking, heat oil in another frying pan and add cubed paneer.
- Shallow fry the paneer cubes until lightly golden all the sides.
- Add turmeric, garam masala, salt and cumin seeds into the onion mixture and mix well.
- Then add shallow fried panner into the onion mixture and mix gently.
- Turn off the heat and leave it aside.not make puree, but make smooth with some texture.
- Once spinach is cooked and almost all the water evaporates, mash the spinach with a potato masher.
- Add into the onion and paneer mixture and mix well, reheat the curry and add lemon juice.
- Serve in a serving bowl and enjoy with roti, phulka or naan.
Notes
If you are buying regular spinach from the supermarket, add less water as this baby spinach won't need much water.
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Skipping your morning breakfasts because porridge sounds boring? Well, not anymore! Jazz up your morning by preparing this deliciously creamy and dreamy Fig and Mascarpone Oat Porridge ! A recipe with oats, autumn fruit Figs, nuts, herbs and mascarpone, a well-balanced breakfast that will help you keep full and energised until the lunchtime.
In our family, we prefer having seasonal veg and fruit, when they are in the season and abundantly available. Currently, our markets and shops are filled with figs, fresh and tender, just how we like. We adore figs, they appear for a very short season so while they are in the market, they come in our home too. We eat raw, we bake them, we marinate them. Add them in the yoghurt bowl, in the salad or eat it with Mascarpone as a dessert.
More Figs Recipes – Chai spiced Baked Figs with Ginger and Pistachio Mascarpone | Marinated Fig, Pomegranate and Mozzarella Salad | Figs, Chocolate and Cashew Rolls
When your fridge is full of figs, you try to stretch your imagination and the next day wake up a little early and prepare this perfect autumn breakfast, a creamy tasting porridge, topped with roasted figs and rosemary and pistachio.
If you are looking for a comforting, nutritious and filling breakfast recipe, you are on the right page.
WHAT IS PORRIDGE
Basically, porridge is healthy, filling and cooked hot breakfast dish that is prepared with any grains such as Oats, corn or even rice. It is thick and creamy and can be cooked with milk or just water too or half milk and half water. Once it comes to dressing the porridge, it is extremely personal. Autumn and the winter is the best time to enjoy porridge when mornings are still dark outside and the rain is lashing the windows, and you want to warm up your inner soul too.
WHAT TYPE OF OATS DO I NEED FOR THE PORRIDGE
It depends on your personal choice, Rolled oats, Steel Cut oats, jumbo or Instant. Only the difference will be in cooking time and texture. Rolled and Jumbo oats give really chunky texture, Stell cut oats are creamy, delicious with little of bite in it, whereas instants give very smooth and creamy texture and require less cooking time.
WHAT CAN I USE FOR PORRIDGE TOPPINGS
Here you are spoilt for choice, literally anything to everything, it just depends on your mood and availability of ingredients. Usually, most of the people like to top it up their porridge with a sweetener such as sugar, honey, agave or maple syrup, but you can jazz up your porridge with so many different other ingredients such as fresh fruit, frozen fruit, fruit compote or roasted fruit. Also add delicious nutty crunch by topping it up with seeds and nuts, or nut butter. Nowadays cacao nibs have become a favourite topping too.
WHAT DO I NEED TO MAKE FIG AND MASCARPONE OAT PORRIDGE
The title says all, surely main ingredients are Fresh figs, Mascarpone cheese and oats. Once you got these ingredients to look out for some dark sugar, cinnamon powder, fresh rosemary and sliced pistachios. Oh yes and milk. It can be dairy milk, vegan choose alternative and use raw sugar and voila..you are all set for a wholesome breakfast
THE CONTROVERSIAL DEBATE ABOUT THE FIGS
Some say it’s not suitable for vegetarians and vegan, other say it’s completely okay to eat figs if you are vegetarian or vegan. Read both sides of the debate on google and what you feel is right 🙂
