Paneer Recipe
Saag Paneer Recipe to Cherish Your Food Experience
Ingredients for Saag Paneer :
- groundnut oil
- onion-1
- garlic-2 cloves
- Ginger piece-5 cm
- cumin seeds-1 tsp
- garam masala-2 tsp
- ground turmeric-½ tsp
- ripe tomato-1
- frozen spinach-600 g
- single cream-50 ml
- sea salt
- Raw ground black pepper
- PANEER
- whole milk-1.5 litres
- lemon-1
- For preparing paneer, line a sieve along with a muslin big piece & put to cover a vessel.
- Make the milk hot in a big & heavy vessel with medium heat. Smoothly bring to boil, next lower the heat to smooth simmer. Cautiously add four tbsp lime juice, stir constantly so the whey & curds separate.
- Cautiously pour the mix in the sieve curds can collect in muslin. Put under cold water to take away of some whey, then stick the muslin & squeeze out extra moisture to make Saag Paneer better.
- Putting the muslin pack in sieve, close it with plate & use a few weight to top as tins are fine. Put it in the refrigerator for one hr thirty mins for setting. When set, slice the paneer in two cm chunks.
- Spray an oil lug in a big non stick frying vessel with a moderate heat, involve the paneer & fry for five mins, or till golden, stir regularly. Utilizing a slotted spoon, convey to two kitchen paper layer for draining.
- Peel & properly cut the ginger, onion & garlic for great taste in saag paneer.
- Return vessel to a moderately low heat, add a splash oil, if required. Drop the seeds for cumin, fry for one minute, next drop the onion & cook for about eight mins, or till becomes smooth.
- Stir in garam masala, garlic, ginger & turmeric, properly cut the tomato, include to the vessel & cook for like next ten mins, or till smooth but not coloured, stirring sometimes.
- Stir in frozen spinach, close & cook for five mins, then stir in the paneer, cream & a boiled water splash.
- Lower the heat to low & cook for a five mins with lid off, or till lowered to a amazing creamy continuity. Season to have flavor with sea salt & black pepper & your saag paneer is ready.