How to Make Saag Paneer

Ingredients

• 2 tablespoons canola oil 
• 0.5 teaspoon cayenne pepper 
• 1 teaspoon cumin seeds 
• 1 bunch fenugreek leaves roughly chopped
• 1 teaspoon ginger fresh grated
• 2 teaspoons garam masala 
• 3 cloves garlic minced
• 0.5 teaspoon ground turmeric 
• 0.5 cup heavy whipping cream 
• 1  onion thinly sliced
• 0.5 pound paneer cubed
• 4 servings salt to taste
• 2 bunches pkt spinach roughly chopped
• 1  tomatoes diced

Equipment

• food processor
• frying pan
• sauce pan

Directions

1. Bring a large saucepan of water to a boil. Cook spinach and fenugreek in the boiling water until wilted, about 3 minutes.
2. Drain well and transfer to a food processor. Puree until finely chopped, about 5 pulses.
3. Heat 1 tablespoon canola oil in a large skillet over medium heat. Fry paneer cubes, stirring constantly, until browned on all sides, about 5 minutes. Set aside.
4. Heat 2 tablespoons canola oil in the skillet and fry the cumin seeds until lightly toasted and aromatic, about 3 minutes.
5. Add onion; cook and stir until onion begins to soften, 4 to 5 minutes. Stir in ginger, garlic, tomato, garam masala, turmeric, and cayenne pepper; cook and stir until tomatoes break down and onions are translucent, about 10 minutes.
6. Stir in spinach and fenugreek, cream, paneer cubes, and salt to taste. Cover and cook for 15 minutes, stirring occasionally.