👨‍🍳 Instructions

1. 1

   Blanch the chopped spinach in boiling water for 2-3 minutes. Drain and immediately plunge into ice-cold water to retain its vibrant green color. Drain well and blend into a coarse paste.

   💡 Tip: Blanching helps to tenderize the spinach and preserve its color.
2. 2

   Heat ghee or oil in a pan over medium heat. Add cumin seeds and let them splutter.

   💡 Tip: Spluttering cumin seeds release their aroma into the oil.
3. 3

   Add the finely chopped onion and sauté until golden brown.

   💡 Tip: Golden brown onions form the flavor base of the curry.
4. 4

   Add the ginger-garlic paste and sauté for a minute until the raw smell disappears.

   💡 Tip: Sautéing ginger-garlic paste well prevents a raw taste in the dish.
5. 5

   Add the pureed tomatoes, turmeric powder, coriander powder, and salt. Cook until the oil starts to separate from the masala.

   💡 Tip: Cooking the masala until the oil separates indicates it's well-cooked.
6. 6

   Add the spinach paste and the slit green chilies. Mix well and cook for 5-7 minutes, stirring occasionally.

   💡 Tip: Cook the spinach paste to meld the flavors with the masala.
7. 7

   Add the paneer cubes and garam masala. Gently mix and cook for another 5 minutes, allowing the paneer to absorb the flavors.

   💡 Tip: Add paneer towards the end to prevent it from becoming too soft or breaking apart.
8. 8

   If the saag is too thick, add a little hot water to reach desired consistency. Garnish with fresh cilantro and a swirl of cream (if using).

   💡 Tip: Adjust consistency with hot water to avoid cooling down the dish.
9. 9

   Serve hot with roti, naan, or rice.

   💡 Tip: Saag Paneer is best enjoyed fresh.