|Palak Saag, otherwise known as Saag Paneer|
The basic spinach and paneer curry, but looks like it comes with three different names. The recipe I chose seems to be one of the simpler ones.
I used 450g of frozen spinach which was fine but really produced more than was needed. Also I used a block of frozen paneer which was fine but was actually too much paneer for spinach, although not so bad. The paneer was a little tough – home made would surely be softer. Also I didn’t have any fresh chili which would have helped the flavor – I used cayenne pepper instead. Also only a tiny bit of ginger. Blending in a mixer was also critical, so was the cream.
Basic idea is sauté chopped onions in oil, add garlic, ginger, turmeric, green chillies for a few minutes, then add tomato and sauté some more. The spinach only really needs to be heated through rather than any vigorous cooking. The salt, garam masala and cream go in second last and paneer last as it may break in any case.
- finely chopped onion
- four cloves of garlic chopped
- grated ginger
- tomato pulp
- tumeric powder
- 450g frozen spinach
- 400g frozen paneer
- punjabi garam masala
- fresh cream
- The recipe for the first attempt came from this specialist punjab cooking site. It looks a little on the plain side, but that’s OK for a first attempt.
- I put in too much paneer for the amount of spinach – about 300g for 450g of frozen stuff
Tips for next time
- Putting in a food processor is very important – it tasted much more authentic.
- How about trying with ghee?
- Can you get a more fresh garam masala
- Add more ginger and fresh chillies
- Try fresh paneer
- worry about the frozen spinach
- worry too much about the amounts of ingredients – not so critical in a curry