Saag Paneer Recipe | Recipe Cart | Recipe Cart

Name: Saag Paneer Recipe | Recipe Cart | Recipe Cart
Total time: 55 min
Ingredients: 250 grams (9 ounces) paneer ((cut to preferred sizes)); 4 cups (120 grams/4.5 ounce) baby spinach (- palak (without stems)); 4 cups (120 grams /4.5 ounces) mustard greens (/ choy sum/ baby kale (without stems, read notes to prepare)); 1½ to 2 tablespoon ghee (or oil (divided)); ¾ cup (85 grams) onions ( (sliced)); 1 to 2 green chilies ((slit, adjust to heat tolerance)); ½ inch ginger ((peel and slice thick)); 3 medium garlic ( cloves (peeled)); ½ cup (60 grams) tomatoes ( sliced); ⅓ cup (50 grams) carrot ( (or baby turnip, sliced)); ⅛ teaspoon turmeric powder ((optional)); ¾ to 1 teaspoon coriander powder; ½ teaspoon cumin powder; ¼ cup yogurt ((or sub with tomatoes)); ¼ cup water ((more if needed)); ½ teaspoon salt ((more if you need)); ½ teaspoon sugar ((optional, use if you need)); ¾ to 1 teaspoon garam masala ((adjust to taste, more if you want)); ¼ cup heavy cream ((or cashew cream from 12 nuts)); 1 lemon ( to serve); 1 tablespoon unsalted butter ( or ghee); ⅛ teaspoon asafoetida (/ hing (use gluten-free if preferred)); 1 to 2 large garlic ( clove sliced); 1 to 2 dried red chili; ½ to ¾ teaspoon Kashmiri red chili powder (or chili flakes (adjust to taste))

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Make delicious and healthy Saag Paneer at home with this easy and tasty recipe. Serve it over rice or with Naan or Tandoori Roti.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at getrecipecart.com.

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Ingredients

250 grams (9 ounces) paneer ((cut to preferred sizes))
4 cups (120 grams/4.5 ounce) baby spinach (- palak (without stems))
4 cups (120 grams /4.5 ounces) mustard greens (/ choy sum/ baby kale (without stems, read notes to prepare))
1½ to 2 tablespoon ghee (or oil (divided))
¾ cup (85 grams) onions ( (sliced))
1 to 2 green chilies ((slit, adjust to heat tolerance))
½ inch ginger ((peel and slice thick))
3 medium garlic ( cloves (peeled))
½ cup (60 grams) tomatoes ( sliced)
⅓ cup (50 grams) carrot ( (or baby turnip, sliced))
⅛ teaspoon turmeric powder ((optional))
¾ to 1 teaspoon coriander powder
½ teaspoon cumin powder
¼ cup yogurt ((or sub with tomatoes))
¼ cup water ((more if needed))
½ teaspoon salt ((more if you need))
½ teaspoon sugar ((optional, use if you need))
¾ to 1 teaspoon garam masala ((adjust to taste, more if you want))
¼ cup heavy cream ((or cashew cream from 12 nuts))
1 lemon ( to serve)
1 tablespoon unsalted butter ( or ghee)
⅛ teaspoon asafoetida (/ hing (use gluten-free if preferred))
1 to 2 large garlic ( clove sliced)
1 to 2 dried red chili
½ to ¾ teaspoon Kashmiri red chili powder (or chili flakes (adjust to taste))