Sag Paneer (Spinach with Ricotta Cheese)
Sag Paneer (Spinach with Ricotta Cheese)
Ingredients :
1 bn spinach, leaves only
250 gm Ricotta cheese, cubed
Oil for frying
2 tsp Dried fenugreek leaves
1 lrg Onion, finely sliced
2 tsp Finely chopped garlic
1 tsp Finely chopped fresh ginger
2 tsp Ground cummin
1/2 tsp Ground turmeric
1 med Tomato, chopped
1 tsp Salt
Juice of half a lemon
Method :
* Boil spinach in cup (8 fl oz) water for 5 minutes, drain, chop and set aside. Fru cheese to a golden brown and set aside. Heat 3 tablespoons oil in a saucepan, stir in fenugreek leaves then onion and fry till soft and golden. Stir in garlic, ginger, cummin, turmeric, tomato, salt and lemon juice. Cook till oil comes to the surface and the mixture smells fragrant.
* Mix in the spinach and cook for further 5 minutes. Gently stir in the cheese cubs, heat through and serve with rice and accompaniments.
Ingredients :
1 bn spinach, leaves only
250 gm Ricotta cheese, cubed
Oil for frying
2 tsp Dried fenugreek leaves
1 lrg Onion, finely sliced
2 tsp Finely chopped garlic
1 tsp Finely chopped fresh ginger
2 tsp Ground cummin
1/2 tsp Ground turmeric
1 med Tomato, chopped
1 tsp Salt
Juice of half a lemon
Method :
* Boil spinach in cup (8 fl oz) water for 5 minutes, drain, chop and set aside. Fru cheese to a golden brown and set aside. Heat 3 tablespoons oil in a saucepan, stir in fenugreek leaves then onion and fry till soft and golden. Stir in garlic, ginger, cummin, turmeric, tomato, salt and lemon juice. Cook till oil comes to the surface and the mixture smells fragrant.
* Mix in the spinach and cook for further 5 minutes. Gently stir in the cheese cubs, heat through and serve with rice and accompaniments.