Saag Paneer

Ingredients

• 1kg fresh spinach
• 1 ladle vegetable oil
• 1 tbsp ghee
• 1 large onion
• 3 garlic cloves, finely chopped
• 1tsp fresh ginger, finely chopped
• 4 green chillies, finely chopped
• 1 tbsp Kashmiri chilli powder
• 1/2 tsp garam masala
• 1tsp turmeric
• 1 tbsp ground coriander powder
• 1 tbsp cumin powder
• Salt to season
• Apetina Paneer 225g
• 1 tbsp lemon juice
• Anchor Butter 200g
• Fresh coriander to garnish (optional)

Method

1. Steam 1kg of fresh spinach and set aside.
2. Add 1 ladle of oil and 1 tbs ghee to a pot.
3. Slice 1 big onion and add to the pot to sauté. Keep on high heat.
4. Finely chop up 3 cloves of garlic, 1 tsp of ginger, and 4 green chillies.
5. Add in the pan: chopped up ginger and garlic. Let the aromatic release until you can finally only smell the ginger and garlic faintly. Thereafter, add the green chillies, 1 tbs flat Kashmiri chilli powder, ½ tsp garam masala, 1 tsp full turmeric, 1 tbs flat ground coriander powder, 1 tbs flat ground cumin powder, and salt to taste.
6. Let the spices cook for 2 mins. Then add a splash of water.
7. Add in the steamed spinach and give it a mix and let this cook.
8. Cut the paneer into cubes or desired shapes.
9. In a separate pan, add a bit of oil and fry off the paneer until slightly golden.
10. Add the cooked paneer into the saag.
11. Add 1 tbs of lemon juice into the curry.
12. Cut up blocks of butter as desired and add to the pot.
13. Serve with garlic naan.
14. Optional: Garnish with coriander