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The ingredients needed to make 'Saag Paneer' Indian Spinach Curry:
- Get 500 grams Spinach
- Provide 1 large Onion
- Take 2 medium Tomatoes (or canned tomatoes)
- Provide 2 clove Garlic
- Take 1 1/2 cm Ginger
- Prepare 1 handful Cilantro leaves
- You need 1 tsp Cumin seeds
- Get 1 1/2 tbsp ☆ Coriander
- Prepare 1 tsp ☆ Turmeric powder
- Get 1 tbsp ☆ Garam masala
- Get 1/4 tsp ☆ Cayenne pepper
- Take 3 tbsp Heavy cream (or substitute with yogurt)
- Get 1 Salt
- Prepare 150 grams 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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