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Before you jump to 'Saag Paneer' Indian Spinach Curry recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be Difficult.
Deciding to eat healthily has great benefits and is becoming a more popular way of living. Poor diet is one factor in health problems such as heart disease and hypertension which can place a drain on the economy. There are more and more efforts to try to get people to lead a more healthy lifestyle and nonetheless it is also easier than ever to rely on fast, convenient food that is often bad for our health. Most people typically think that healthy diets call for much work and will significantly change the way they live and eat. It is possible, though, to make some simple changes that can start to make a difference to our daily eating habits.
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We hope you got insight from reading it, now let’s go back to 'saag paneer' indian spinach curry recipe. You can cook 'saag paneer' indian spinach curry using 14 ingredients and 14 steps. Here is how you achieve that.
The ingredients needed to make 'Saag Paneer' Indian Spinach Curry:
- Provide Spinach
- Prepare Onion
- Prepare Tomatoes (or canned tomatoes)
- Provide Garlic
- Use cm Ginger
- Take handful Cilantro leaves
- You need Cumin seeds
- Provide ☆ Coriander
- You need ☆ Turmeric powder
- You need ☆ Garam masala
- Take ☆ Cayenne pepper
- Prepare Heavy cream (or substitute with yogurt)
- Prepare Salt
- You need Paneer (or bite-sized pieces of chicken breast, potatoes, etc.)
Instructions to make 'Saag Paneer' Indian Spinach Curry:
- Rinse the spinach well and place in an empty pot. Cook until wilted. You can also heat the spinach in boiling water.
- Lightly rinse the wilted spinach and puree in the food processor. It will turn out very fragrant and rich in color.
- Finely chop the garlic and ginger. Cut the onion into 7 mm cubes. Finely chop or food process your tomatoes.
- Heat 2 tablespoons of vegetable oil over medium heat, and add the cumin seeds. It'll start popping.
- Once the cumin starts to pop a lot and begins to brown, add in the garlic and ginger and saute.
- Add the onions and saute well until translucent.
- Add all the spices marked with ☆ and saute while mixing them thoroughly. It'll seem dry, but it's fine that way.
- Add the tomatoes and keep sauteing. Saute until the shape of the tomatoes disappears and the mixture starts to thicken.
- Please saute until it turns into a paste like in this picture. There will be some oil oozing out from the tomatoes and onions.
- Add the pureed spinach and saute more.
- Once the spinach and tomatoes are mixed together evenly, add either heavy cream or yogurt and stir well.
- Add 100 ml of water and 1 teaspoon of salt. After bringing it to a boil, let simmer for about 10 minutes over low heat.
- Gently mix in the paneer. Check the saltiness and adjust to your liking.
- Garnish with some finely chopped coriander leaves and it's done. Enjoy it while it's still hot.
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