"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Authentic Saag Paneer Recipe

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This recipe for Authentic Saag Paneer, by , is from The Jensen Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Tom Jensen

Category:
Category:

Ingredients:  
Ingredients:  
2 bunches spinach, roughly chopped
1 bunch fenugreek leaves, roughly chopped
1 T. canola oil
lb. paneer, cubed
2 T. canola oil
1 tsp. cumin seeds
1 onion, thinly sliced
1 tsp. grated fresh ginger
3 cloves garlic, minced
1 tomato, diced
2 tsp. Garam masala
tsp. ground turmeric
tsp. cayenne pepper
c. heavy whipping cream
Salt to taste

Directions:
Directions:
Bring a large saucepan of water to a boil. Cook spinach and fenugreek in the boiling water until wilted, about 3 minutes. Drain well and transfer to a food processor. Puree until finely chopped, about 5 pulses.
Heat 1 tablespoon canola oil in a large skillet over medium heat. Fry paneer cubes, stirring constantly, until browned on all sides, about 5 minutes. Set aside.
Heat 2 tablespoons canola oil in the skillet and fry the cumin seeds until lightly toasted and aromatic, about 3 minutes. Add onion; cook and stir until onion begins to soften, 4 to 5 minutes. Stir in ginger, garlic, tomato, garam masala, turmeric, and cayenne pepper; cook and stir until tomatoes break down and onions are translucent, about 10 minutes.
Stir in spinach and fenugreek, cream, paneer cubes, and salt to taste. Cover and cook for 15 minutes, stirring occasionally.

 

 

 

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