1 tbsp vegetable oil
1 tsp ghee or clarified butter
1 cup of cubed paneer
1 bunch spinach leaves
½ cup milk
1 onion roughly chopped
5 to 7 garlic cloves
2 green chilies
1 tsp ginger and garlic paste (equal measures)
A pinch of sugar
½ tsp dry mango powder
½ tsp coriander powder
½ tsp garam masala powder
½ tsp cumin powder
½ tsp Kashmiri red chili powder
1 tsp crushed kasoori methi or dried fenugreek leaves
Salt to taste
Blanch a bunch of washed spinach leaves for 2 to 3 minutes in boiling water.
In a pan, heat a tablespoon of oil. Add onion, two green chilies and a teaspoon of ginger and garlic paste.
Sauté for about five minutes or until onions turn translucent. Transfer the fried onions along with the blanched leaves to the blender.
Add some salt, dry mango powder, coriander powder, garam masala, cumin powder and a pinch of sugar to the blender.
Once the mixture cools slightly, blend everything to a smooth purée.
In a pan, heat a teaspoon of ghee. Add half a teaspoon of cumin seeds and crushed garlic cloves.
Stir the ingredients until the garlic cloves become golden and soften.
Turn off the heat and add a pinch of Kashmiri red chili powder and crushed kasoori methi leaves.
Remove this tempering from the pan and keep aside.
In the same pan, placed a cup of cubed paneer and sear them until they turn slightly golden, on low heat. Remove paneer from the pan.
Pour the blended spinach purée into the pan and simmer on low heat for 2 to 3 minutes.
Add salt to taste and adjust the consistency by adding some water and half a cup of milk.
Add a few fresh paneer cubes that are not pan-fried and allow them to simmer gently in the velvety curry sauce.
Transfer Saag Paneer to a serving bowl.
Garnish: Pour the roasted garlic tempering over and top with seared paneer and a pinch more of crushed kasoori methi.
Serve hot with some Indian flatbreads.
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