Saag Paneer

A classic and perennial favorite Indian dish.

• 60 ml Vegetable Oil
• 1/2 tsp Cumin Seeds
• 10 g Fenugreek Seeds
• 2 medium Onions, chopped 
• 5 g Garlic Paste
• 5 g Ginger Paste
• 4 pc Green Chili, chopped
• 500 g Tomatoes, diced
• 500 g Spinach
• 200 g Paneer, 1/2" dice
• Salt, to taste
• 30 ml 35% Cream
• 1/4 bunch Cilantro, chopped

1)  Heat oil in a pan and add cumin and fenugreek seeds until it crackles.
2)  Add the onions and saute until golden brown. 
3)  Add the garlic and ginger and saute for 2 minutes. 
4)  Add the chilies and then the tomatoes and cook until the mixture is thick.
5)  Blanch the spinach in hot water and refresh it with ice water.  Squeeze out excess water and puree it in a blender.
6)  Add the spinach puree to the tomato mix and add the paneer.
7)  Bring it to a light simmer and adjust seasoning.  Remove from heat - cooking further will cause discolouration.
8)  Finish off with cream and garnish with coriander.