It would be looking like palak paneer recipe if I blended it with the masala so what I did with this recipe is to cook the spinach without blanching it. Spinach is easy to cook and they shrink out too. What you first needed to do is to heat the pan with oil and put the cumin seeds or jeera. After this you can now sauté garlic and onions till it becomes light brown in color.
Once garlic and onions are done, then it is time to put turmeric powder, ginger-garlic paste, coriander powder, green chili, red chili powder and cumin powder. Keep the flame into medium heat and add your bunch of fresh spinach leaves.
Stir it well with the spices and then you can now add your cottage cheese or paneer which is cut into bigger cubes. You only need to cook the spinach and paneer for about 3-5 minutes in slow flame. You don’t need to add water into it since the spinach itself will give out the juice and this will be sufficient enough to tenderize the paneer. But if you think you have used a non-stick pan for cooking, then just add ¼ teacup of water and add salt to taste and stir well.
Some would like to fry their cottage cheese first before mixing it with the saag or spinach. Others would also put into blender the spices together with the spinach. But as I have said, this method is much more similar in cooking palak paneer so I didn’t intend to do such method.
I wanted to eat the spinach leaves and not looking like a spinach puree. This is my rendition of the saag paneer recipe. But you can do whatever style you would like to choose which best suits your tongue. This recipe would only take less than 8 minutes from preparation to cooking. It is good for moms on the go who don’t have much time cooking lunch or dinner because of a busy schedule.
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