Lehsuni Saag Paneer – Spinach Garlic Cottage Cheese Gravy

When you first hear “Saag paneer” , the first thing you wonder that how is it any different from Palak paneer? The ingredients are almost the same. However, when we use the word Saag it means any leafy green or mix of 2 or 3 leafy greens like mustards leaf or Spinach, and also some binding flour like Besan or corn flour is used.
Palak Paneer is a curry which we can make  with spinach leaves only and it has no flour in it. One more key difference is we use a lot of Garlic (Lahshun ) in the Saag paneer. That’s why sometimes this gravy is called Lahsuni Saag Paneer. Let’s dig in to this easy and healthy green recipe!

Lehsuni Saag Paneer - Spinach Garlic Cottage Cheese Gravy

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Serves: 4 Prep Time: 15 minutes Cooking Time: 45 minutes 45 minutes

Nutrition facts: 300 calories 20 grams fat

Rating: 5.0/5

( 7 voted )

Ingredients

2 Pounds Of Washed Spinach Leaves ( We will boil them and make a puree out of it.)
250gm/1/2 lb of Paneer /Indian Cottage cheese cut in cubes
2 medium chopped onions
1/2 cup of Heavy Cream mixed with a little yogurt
3 or 4 garlic cloves, chopped
1 tbsp cornflour, besan, or corn starch
1 tsp. Haldi/Turmeric
1/2 tsp. Jeera/Cumin
A Pinch Of Heeng/Asafetida
1 tsp. Coriander Powder
1/2 tsp. Garam Masala
1 tsp. Cumin powder
6 or 7 black peppers
Red Chili Powder As Per Your Taste
Salt As Per Your Taste

For Tempering the Saag paneer
1 tsp. Rai (mustard seeds)
2 or 3 Red dry chilies
1 tbsp oil (mustard oil will enhance the taste of )

Instructions

1. Bring a large saucepan of water to a boil and put washed spinach in the boiling water for about 3 to 4  minutes.

 

2. Drain all the water out and transfer boiled spinach leaves in to a blender. Make a puree . Keep it aside.

 

3. Heat 2 tbsp. oil in a large skillet or pan over medium heat. Put Paneer cubes inside and shallow fry paneer cubes, until it is golden browned on all sides. It will take 5,6 minutes and then put them aside.

4. Now, in the same pan add 1 tbsp. oil , in there, fry the cumin seeds, garlic, black pepper and a pinch of heeng.

 

5. When the garlic starts turning a little brown, then add chopped onions and keep stirring until the onion begins to soften. It will take 4 to 5 minutes.

 

6. Now add the spinach puree inside the pan over the fried onion and garlic masala. Make sure to mix it properly. Add about 1 cup of water in it as well.

 

7. Add garam masala, turmeric, cumin powder, coriander powder, salt, red chili powder, and 1/2 cup of water in it. Stir all of it together and let it cook for about 10 minutes in medium heat.

 

8. Meanwhile, mix corn flour, or besan with 1/4 cup of water in another bowl  and after 10, add it inside the gravy. Mix the corn flour puree properly with the green gravy and let it cook for 10 more minutes.

 

9. After 10 minutes, add heavy cream inside the pan and stir it with spinach gravy. Stir it for 2 minutes.

 

10. Finally, add fried paneer cubes inside the pan and let it cook for another 5 minutes.

 

The Lehsuni Saag Paneer is ready to serve.

If you like to amp up the spice factor up a notch, you can add some Tadka (Tempering).

You can add tadka using mustard seeds, dried red chili and the oil of your choice.

 

Our yummy healthy Saag paneer is finally ready to eat. Serve  with missi roti, naan or rice. 

Enjoy it, and let me know how it came out in the comments!!

 

Notes

Tadka or Temering is totally optional. Tadka enhances the overall taste, spiciness and looks appealing aesthetically.