Ingredients
- Palak Saag
- 1 lbs Spinach (palak, fresh or frozen, I used fresh baby spinach)
- 2 tbsp Canola Oil
- 1 tbsp Unsalted Butter
- 1 Cup Red Onion (small chopped)
- 1.5 Cup Tomatoes (grated, or 8 ounce can of whole tomatoes)
- 1 tbsp Garlic (2 cloves, minced)
- 1 tsp Cumin Seeds
- 1 tbsp Curry Powder
- 1 tsp Coriander Powder
- 1/2 tsp Chili Powder
- 1-2 tbsp Heavy Cream (optional)
- Salt (to taste)
- Fried Paneer, optional
- 1/2 lbs Paneer (cubed)
- 2 tbsp Canola Oil (for frying paneer)
Instructions
If using frozen spinach, thaw it and squeeze of water and set aside. Move to Step 2. If using fresh spinach, bring a pot of water to boil. Add spinach and boil until just wilted. Drain water, and set aside.
In food processor jar or blender, process *half of spinach until coarse pureed. Rough chop remaining half, set aside.
In a heavy bottom skillet, heat 1-2 tbsp canola oil, add paneer cubes and fry until light brown and crispy from most of the sides. Remove on paper towel and set aside.
in same pan, add 1 more tbsp canola oil. Add cumin seeds and let them sputter. Now, add onion and garlic and saute until onions are soft (2-3 minutes).
Add grated tomatoes (or pureed canned tomatoes) and all the spices with 1/2 tsp salt and saute for 5-8 minutes or until tomatoes are cooked and oil starts to separate.
Add in coarse pureed spinach, remaining spinach (chopped) with 1/4 cup of water and bring to boil. Cover and cook for 5 minutes on medium heat. Remove cover, add butter, cream, fried paneer and remaining 1 tbsp oil, then cook for 5-10 minutes until very little water remains in spinach and color of spinach has darkened.
Taste and adjust salt. Remove from heat. Serve warm with Indian bread and side salad.
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