How do you make the Indian dish saag paneer?

Question

Also whats you favorite Indian recipie?

Answer 1

1 1/2 pounds fresh spinach
paneer from 1/2 gallon milk
vegetetable oil
6 Tbs butter
1 onion, peeled and chopped
4 garlic cloves, peeled and crushed
1-inch piece fresh ginger root, peeled and grated
1 tsp ground cumin
1/2 tsp cayenne pepper
1/2 tsp ground black pepper
1 tsp garam masala
1 tsp kosher salt (or to taste)
a pinch of tumeric
1 cup yogurt


1. Wash the spinach well. Cook it in a saucepan with 1/2 cup of water for 2 or 3 minutes. When tender, drain and chop.

2. Cut the paneer into 1/2-inch cubes. Heat oil in a large skillet. Fry the cubes of paneer in batches, turning over once or twice, until they are light brown. Remove the paneer with a slotted spoon. Drain on paper towels.

3. In a large skillet, melt the butter with 1 tablespoon of oil over medium heat and cook the onion until just beginning to turn brown. Add the garlic and cook for 2 minutes. Add the ginger and the spices, and stir well. Heat for a few minutes.

4. Transfer the contents of the skillet into a food processer. Add the yogurt and process together until smooth.

5. Transfer the spinach mixture back to the skillet. Add the paneer, and simmer, covered, for 10 minutes. Serve hot.

Answer 2

Ingredients for saag paneer recipe:

Onion: 1
Cloves: 5
Ginger: 1 oz
Spinach : 1 lb
Chili powder: 1 tsp (powder)
Garam masala: 2 tsp
Yogurt: 1 cup (plain)
Buttermilk: 4 oz
Half & Half: 1 cup
Paneer: 4 oz
Salt to taste

Method of preparation for Saag paneer:

Make a paste out of ginger, onion and garlic. Take a pan and add garam masala, chili powder, buttermilk, spinach, yogurt and the paste. Simmer for 20-30 minuter at medium heat. Use a potato masher to mash the ingredients. Now add half & half. Simmer till the above mixture turns creamy. Add paneer and simmer for further five minutes. Finally season it with salt.

Answer 3

This is my favourite too, and my son eats double the no. of rotis with it..... try it, its really yummmmmmm

Ingredients:
1 bunch spinach
100 gms paneer[cottage cheese]
2 large onions
3large tomatoes
1/2 inch ginger
4 cloves garlic
salt to taste
red cilli powder
1/4 spoon turmeric powder
1/4 spoon lemon juice
1 spoon coriander powder

Method:
If you dont have cottage cheese: make at home:
Take milk, boil, add 2 -3 tablespoons of lemon juice,boil milk untill it seperates, strain and you have the cottage cheese.

Now, wash the spinach leaves thoroughly.
Next, steam them for 5 mins. in a pressure cooker with 1/4 cup water.
Let the boiled leaves cool, then grind in a food processor untill you get thick, spinach paste. Keep aside.

Dice onions and tomatoes into very small pieces separately.
crush ginger and garlic to make a paste.

Take 2 tbspoons of oil in a pan. Heat. Add onions. When they are soft and tender, add ginger and garlic. After a min of cooking this, add tomatoes. Cook on low flame untill the oil separates. add salt, chilli powder, turmeric, coriander powder. Stir for a few minutes. Add the spinach paste.
Cut paneer into small pieces, add to the spinach curry. Boil for 3-4 mins.

Your saag paneer is ready.

Answer 4

Saag (Hindi: ???, Urdu: ???) is a Spinach and Mustard Leaves based curry dish eaten in India and Pakistan with bread inclusive of roti or naan. Saag could be created from spinach, mustard leaves, or different vegetables, alongside with extra spices and particularly circumstances different factors. On some menus, this dish is likewise stated as Saagwala. a common form of saag is "Saag paneer", which includes a style of cheese basic as paneer (could be substituted with organization tofu for a non-dairy version). Saag is greater common in Punjab the place that's eaten with makki di roti. This roti is created from corn flour and is yellow in colour, yet it may additionally be eaten with different breads. while made with spinach and paneer, a common call for the dish is "palak paneer". "Saag gosht" (or perhaps with the shown fact that "palak gosht") is a version of the dish arranged with lamb. The lamb is in many situations cooked in a tandoor earlier being marinated in the different factors. Palak paneer (Hindi: ???? ????, Urdu: ??? ????) is a common version of Saag. Palak Paneer is a spinach curry very as a rule made with spinach while Saag is particularly circumstances made with mustard leaves. that's served as a breakfast, lunch or dinner dish. that's observed with lassi, a Punjabi candy milk drink. Dhabas, or Indo/Pak highway eating places specialize with palak paneer. the version between Palak Paneer and Saag Paneer is, on occasion, consistency. Palak is watery while in comparison with a greater sturdy saag.

Answer 5

Hey try looking for Indian recipes in bawarchi.com.The recipes are really good and taste well. you can find saag paneer recipe in that .

Answer 6

Saag Paneer

1 large onion
6 garlic cloves
1 ounce fresh ginger
1 lb frozen spinach, thawed
1 cup plain yogurt
4 ounces buttermilk
2 teaspoons red chili powder
2 teaspoons garam masala
1 cup half-and-half
6 ounces paneer cheese
salt (to taste)

1. Grind the onion, garlic, and ginger into a fine paste.
2. In a medium saucepan, combine the paste, spinach, yogurt, buttermilk, chili powder, and garam masala.
3. Simmer at medium heat for 20 to 30 minutes.
4. Mash the ingredients with a potato masher.
5. Add the half and half. Simmer until the mixture has a creamy consistency, 10 to 15 minutes.
6. Add the cheese, simmer 5 minutes. Season with salt.

My favorite Indian recipe is "Aloo Gobi"

1/4 cup vegetable oil
1 large onion, peeled and cut into small pieces
1 bunch fresh coriander, separated into stalks and leaves and roughly chopped
1 small green chilies, chopped into small pieces (or one teaspoon chili powder)
1 large cauliflower, leaves removed and cut evenly into eighths
3 large potatoes, peeled and cut into even pieces
2 cans diced tomatoes
fresh ginger, peeled and grated
fresh garlic, chopped
1 teaspoon cumin seeds
2 teaspoons turmeric
1 teaspoon salt
2 teaspoons garam masala

1. Heat vegetable oil in a large saucepan.
2. Add the chopped onion and one teaspoon of cumin seeds to the oil.
3. Stir together and cook until onions become creamy, golden, and translucent.
4. Add chopped coriander stalks, two teaspoons of turmeric, and one teaspoon of salt.
5. Add chopped chillis (according to taste) Stir tomatoes into onion mixture.
6. Add ginger and garlic; mix thoroughly.
7. Add potatoes and cauliflower to the sauce plus a few tablespoons of water (ensuring that the mixture doesn't stick to the saucepan).
8. Ensure that the potatoes and cauliflower are coated with the curry sauce.
9. Cover and allow to simmer for twenty minutes (or until potatoes are cooked).
10. Add two teaspoons of Garam Masala and stir.
11. Sprinkle chopped coriander leaves on top of the curry.
12. Turn off the heat, cover, and leave for as long as possible before serving.

ENJOY!

Answer 7

Try this one!
http://www.recipesource.com/ethnic/asia/indian/00/rec0027.html

Answer 8

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_22389,00.html

Answer 9

try foodtv.com

Answer 10

is it something to do with potatoes and peas - dunno ! sorry