Sag Paneer (Paneerless)

Course : Curry
Serves: 4
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2 tablespoons vegetable oil
1 large onion -- chopped
1 dash cumin seed
2 medium cardamom seeds
1 stick cinnamon
2 pieces bay leaves -- (or 3)
2 whole cloves
1 teaspoon fresh ginger
1 teaspoon fresh garlic
1 small fresh tomato -- sliced
1 teaspoon black pepper
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
1 bunch fresh cilantro leaves
1 package paneer

Preparation / Directions:

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

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