Easy Saag Paneer

Saag Paneer is one of the dishes my husband likes very much. So when I see there is spinach on sale, I will buy a big bunch and make a portion that enough to last a few days for him. This dish is delicious to serve right away, but the left over is also amazing tasty, perfectly for lunchbox.

Buying spices at Kensington Market

INGREDIENTS:

8-10 Stalks Spinach

Paneer, cubed

1 cup Greek Yogurt, 2% plain

Sweet Paprika

Fenugreek Leaves, dried

Garam Masala

Turmeric Powder

Cumin Poder

Ginger

Garlic

Salt

DIRECTION:

1. Bring a large pot of water to a boil. Add spinach, a small bunch at a time, blanching it until just wilt. Remove the cooked spinach from the water; set it aside.

2. Squeeze out the excess water from the spinach as much as possible.

3. Cut the spinach into about 2 cm long.

4. Combine yogurt and spinach.

5. With a hand blander, blend the mixture until the spinach becomes smaller pieces. You don't want to over blend the spinach. Otherwise, it will be become mush.

6. Heat up the vegetable oil and all the spices, garlic and ginger over medium heat, until it is fragrant.

7. Add the spinach mixture and turn the heat up to high.

8. Add Paneer. (I didn't fried my panner, but you can go ahead if you wish)

9. When the mixture heat through, it is all done. Serve it with steamed rice.