Saag Paneer

9th February 24 - 1 minute read

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Saag Paneer recipe

This delicious Saag Paneer packs plenty of flavour. In just half an hour, you’ll create a beautiful curry featuring Apetina Paneer, Anchor butter, spinach, chilli and spices. It might be quick to cook, but it’s always a crowd pleaser.

Serves: 3-4
Preparation time: 10mins
Baking/cooking time: 20mins

Ingredients

  • 1kg fresh spinach
  • 1 ladle vegetable oil
  • 1 tbsp ghee
  • 1 large onion
  • 3 garlic cloves, finely chopped
  • 1tsp fresh ginger, finely chopped
  • 4 green chillies, finely chopped
  • 1 tbsp Kashmiri chilli powder
  • 1/2 tsp garam masala
  • 1tsp turmeric
  • 1 tbsp ground coriander powder
  • 1 tbsp cumin powder
  • Salt to season
  • Apetina Paneer 225g
  • 1 tbsp lemon juice
  • Anchor Butter 200g
  • Fresh coriander to garnish (optional)

Method

  1. Steam 1kg of fresh spinach and set aside.
  2. Add 1 ladle of oil and 1 tbs ghee to a pot.
  3. Slice 1 big onion and add to the pot to sauté. Keep on high heat.
  4. Finely chop up 3 cloves of garlic, 1 tsp of ginger, and 4 green chillies.
  5. Add in the pan: chopped up ginger and garlic. Let the aromatic release until you can finally only smell the ginger and garlic faintly. Thereafter, add the green chillies, 1 tbs flat Kashmiri chilli powder, ½ tsp garam masala, 1 tsp full turmeric, 1 tbs flat ground coriander powder, 1 tbs flat ground cumin powder, and salt to taste.
  6. Let the spices cook for 2 mins. Then add a splash of water.
  7. Add in the steamed spinach and give it a mix and let this cook.
  8. Cut the paneer into cubes or desired shapes.
  9. In a separate pan, add a bit of oil and fry off the paneer until slightly golden.
  10. Add the cooked paneer into the saag.
  11. Add 1 tbs of lemon juice into the curry.
  12. Cut up blocks of butter as desired and add to the pot.
  13. Serve with garlic naan.
  14. Optional: Garnish with coriander
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