Paneer (Cottage cheese)–1/2 Kg (500 grams)
Spinach –1 Kg
Medium size Onions–1
Fresh tomato-1(washed and chopped)
Garam Masala (mixture of common Indian spices) crushed- 1/2 tea spoon
Kashmiri Red Chilli powder–1/4 tea spoon (Recommended for colour, but if you like your dish to be really spicy, use any other red chilli powder)
Cumin whole-1/2 tea spoon
Salt- to taste
Desi Ghee (clarified butter)-2 tablespoon
Take the Paneer (cottage cheese) and dry roast it in a non stick pan till it turns a golden brown. It can then be cut into bite size pieces. In a pressure cooker, put together washed spinach, onions, garlic and tomatoes. PLEASE NOTE THAT THERE IS NO NEED TO ADD ANY WATER AS THE SPINACH LEAVES A LOT OF WATER.
Put it on the fire and bring to full pressure. (i.e. when the weight lifts and there is a whistling sound). Switch off the heat source and let the cooker cool down. Pour all the cooked ingredients from the pressure cooker into a blender. Blend well together. Place a wok on fire. Add the clarified butter. As the clarified butter warms up, add the cumin. When the cumin turns brown, add the blended spinach mixture. Then in this mixture, add the garam masala, the red chilli powder and the salt. Mix well. Add the roasted cottage cheese and let it come to a boil. Switch off the heat source.
Your saag paneer is ready to be eaten. This dish tastes great with rice.