Saag Paneer Recipe Sanjeev Kapoor

Authentic Saag Paneer Recipe • Curious Cuisiniere

WEBNov 10, 2021 · Prepare the saag paneer gravy. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the cumin seeds, and fry for …

1. Wash the spinach and fenugreek leaves thoroughly in running water. Drain.
2. Break or cut off the spinach stems and then roughly chop the leaves. Set them aside. Do the same with the fenugreek.
3. Put a large pot of salted water to boil. Once the water comes to a boil, add the spinach leaves, and cook for two minutes. Remove the spinach from the boiling water and immediately place it in a bowl of ice-cold water with ice cubes in it. (Alternately, place the spinach in a colander and run it under cold running water for a few minutes.) Do the same with the fenugreek leaves. This step is known as blanching and will ensure that the colors of the greens is maintained.
4. Drain and lightly squeeze out the excess water from the spinach and the fenugreek leaves. Place the spinach and fenugreek leaves in a blender along with a few tablespoons of water. Grind into a smooth paste. (The recipe up to this step can be done ahead, and the paste can be kept in the refrigerator for 2 days.)

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