Saag Paneer

De Swasthi's Recipes · 40 min

Ingredientes

Preparación

1. Rinse the spinach and mustard greens at least three times in plenty of water, then drain them in a colander.
2. Heat ½ tablespoon ghee in a non-stick pan. Fry the cold paneer over medium-high heat until golden on the bottom, then turn and fry until golden on the other side. Set aside.
3. Heat the remaining ghee in a pan. Add onions, green chilies, ginger and garlic and sauté for 7 to 8 minutes, until the raw onion smell is gone.
4. Stir in coriander, turmeric and cumin. Add tomatoes and yogurt, mix well, cover and cook until the tomatoes break down to a mush and the onions are fully soft.
5. Add carrot and sauté for 2 minutes.
6. Add the spinach and mustard greens and cook, steaming or sautéing, for 5 to 6 minutes, until wilted and cooked.
7. Add the water and reserve one green chili. Blend to a slightly coarse puree with an immersion blender or a blender (cool first if using a blender). Thin with a splash of water if too thick. Taste, and blend in the reserved chili if you want more heat.
8. Return the puree to the pan with the salt. Bring to a gentle simmer and cook over medium heat for 6 to 7 minutes, until it no longer smells raw. Add hot water if it is thicker than you like.
9. Add garam masala, most of the fried paneer (keep some for garnish) and sugar if needed. Mix well, then stir in the cream and cook for 3 to 4 minutes, until aromatic.
10. Temper: melt butter in a pan over low heat. Before it melts fully, add sliced garlic and cook on very low heat for 2 minutes without browning. Add dried red chilies and fry until crisp.
11. Turn off the heat, stir in asafoetida and red chili powder or flakes, and pour over the saag paneer. Garnish with the reserved fried paneer. Squeeze lemon juice over before serving.

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