We are cooking up a treat.
It will be served shortly...
Savoir this delectable dish made of spinach and paneer combination.
Spinach (well washed, dried and chopped) :- 1-1/2 pounds
Ghee/clarified butter/unsalted butter :- 2 tbsp.
Paneer cheese (1/2-inch cubes) :- 8 - 12 oz.
Medium onions (chopped) :- 2
Fine grain sea salt :- scant ½ tsp.
Medium garlic cloves (chopped) :- 3
Grated fresh ginger :- 1 tbsp.
Cumin seeds :- 2tbsp.
Coriander seeds :- 1 tbsp.
Mustard seeds :- 2 tsp.
Red pepper flakes :- 1 tsp.
Cardamom seeds :- 1/8 tsp.
Whole cloves :- 3
Turmeric :- ¼ tsp.
Buttermilk :- 1 cup
Splash of cream or dollop of plain yogurt (optional)
Fresh lemon to garnish
Roasted sesame seeds to sprinkle
Large soup pot
Grind coriander seeds, red pepper flakes, cardamom seeds, whole cloves, cumin seeds and mustard seeds together to prepare a spice mixture.
In a large bowl, add chopped spinach.
Heat one tbsp. of butter in a large skillet on a medium flame and fry the paneer until it turns slightly brown.
Switch off the heat and keep aside.
In a large soup pot, heat 1 tbsp. of butter and add the salt and onion. Sauté for five minutes.
Put the ginger, garlic, turmeric and 1 tbsp.of spice mixture to it. Frequently stir and cook until fragrant.
Add the chopped spinach and cook over medium-high heat. Continuously stir till the spinach collapsed and wilted.
Switch off the heat and serve Saag Paneer in a serving dish with roti or steamed rice.
Serve hot steamed rice or roti.