Can anyone give me a recipe for making the Indian dish sag paneer?

Question

The main ingredients are spinich and paneer cheese, my flatmate and I always order it when we get a takeaway and I'd really like to have a go at making it myself. Thanks in advance :)

Answer 1

Saag Paneer

1 3/4 lbs fresh spinach (1-2 bunches of fresh, or frozen can work)
2 tablespoons fenugreek leaves, dried of fresh (optional)
1 hot green chili pepper (jalapeno)
1/4 cup onions, diced
2 tablespoons grated fresh gingerroot
1 cup chopped tomatoes
1 1/4 teaspoons salt
2 teaspoons ground roasted cumin seeds
1/4 teaspoon cayenne
1/4 teaspoon cinnamon
4-6 ounces panir, cubes
1 teaspoon cornmeal
2-3 tablespoons vegetable oil

Bring 1 cup water to boil in a pot big enough to hold the spinach. Add the spinach, chopped pepper, and fenugreek. Cover the pan and cook gently for 25 minutes.
In a separate pan, heat the oil, add the onions, and fry until they start to brown. Add the ginger and tomatoes, and cook at low heat for 10 minutes, until the mixture thickens a bit. Remove from heat or time this to be done once the spinach is pureed (below).
When the spinach is done, make it into a coarse puree (people disagree on how pureed it should be, use your own taste). I recommend a stick blender right in the pot you cook it in, or a masher can work as well. The amount of liquid present determines the consistency of your saag. Add the cornmeal, and cook the spinach gently for another 5 minutes.
Add the tomato mixture to he spinach. Then add the salt, cumin, cinnamon, cayenne, and cook gently for another 3-5 minutes. Add the paneer, and cook for another 5 minutes, covered

Answer 2

2 tablespoons vegetable oil
1 large onion, chopped
pinch of cumin seed
2 cardamom seeds
1 stick of cinnamon
2 or 3 bay leaves
2 whole cloves
1 teaspoon each fresh ginger and garlic
1 small fresh tomato, sliced
1 teaspoon black papper
1/2 pound fresh spinach, chopped
2 teaspoons salt
1 teaspoon cumin powder
1/2 teaspoon turmeric
1 teaspoon ground coriander
1/2 teaspoon garam masala
1 cup whipping cream
1 teaspoon tomato puree
fresh cilantro leaves
Paneer

Direction:

Heat oil in saucepan and sauté chopped onion until light brown. Add
cumin seed, cardamom, cinnamon stick, bay leaves, cloves, ginger, garlic,
sliced tomato and black pepper and sauté about 30 seconds. Add chopped
spinach and sauté, stirring until it begins to change color. When it goes
dark green, it means it is about half cooked and still remains crunchy.

Add salt, cumin, turmeric, coriander powder and garam masala. Mix well
with spinach while it is sautéing. Add cream, tomato puree, cilantro and
cubes of cheese (paneer). Cook it well, stirring so it doesn't scorch.
When cream boils, cook another 1 1/2 minutes over high heat.