Classic Saag Paneer with Spinach and Fenugreek

1. 1

   Assemble all ingredients.

2. 2

   Bring a large saucepan of water to a boil; add spinach and fenugreek and cook until wilted, about 3 minutes. Drain thoroughly.

3. 3

   Move the mixture to a food processor and pulse until finely chopped, about 5 times.

4. 4

   Heat 1 tablespoon canola oil in a large skillet over medium heat; add the paneer cubes and fry until browned on all sides, about 5 minutes. Transfer the paneer to a plate.

5. 5

   Heat the remaining 2 tablespoons canola oil in the same skillet over medium heat; add the cumin seeds and fry until lightly toasted and aromatic, about 3 minutes.

6. 6

   Add the onion; cook and stir until softened, 4 to 5 minutes. Add the garlic and ginger and stir to coat.

7. 7

   Stir in the tomato, garam masala, turmeric, and cayenne pepper; cook, stirring often, until the tomato breaks down, about 10 minutes.

8. 8

   Stir in the pureed spinach mixture, paneer cubes, and cream; add salt to taste.

9. 9

   Reduce the heat to low, cover, and simmer for 15 minutes, stirring occasionally.

• Calories 493.98 kcal High
• Protein 23.45 g Good Source
• Carbs 26.87 g Moderate
• Total Fat 33.12 g High
• Saturated Fat 14.85 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 92.23 mg High
• Sodium 495.74 mg High
• Fiber 8.64 g Good Source
• Sugar 9.98 g Moderate
• Added Sugar 0.04 g Low Source
• Calcium 554.54 mg Good Source
• Iron 4.64 mg Good Source
• Potassium 986.34 mg Good Source
• Vitamin A 1755.17 mcg_rae Good Source
• Vitamin C 28.48 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅