What We Send
What You'll Require
- 1 x Kadhai or Wok
- 1 x Wooden Spoon / Spatula Serving Bowl
- 1 x Frying pan
- 1 x Tongs or Fish Flipper
- 1 x Serving Plate
Dice paneer into medium cubes.
Finely chop tomatoes.
Cooking Saag Paneer
Heat oil in a Kadhai or Wok saute onions till light brown approx. 4-5 minutes on medium heat.
Add ginger garlic paste, slit green chilli and saute for 1-2 minutes, stir constantly to prevent burning.
Add the spice mix and chopped tomato, cook till mushy on medium heat for approx. 5-6 minutes.
Add spinach and salt to taste and cook on medium heat for 5-6 minutes till done.
Note: While the spinach gravy is cooking you can start cooking the Parathas in parallel at this stage.
Once spinach gravy is cooked, add diced paneer and let it cook for another 3-4 minutes.
Check seasoning, remove into a serving bowl and garnish.
Heat 2 tsp oil in a frying pan.
Place a paratha and cook for 2-3 minutes on medium heat till light golden, flip over and cook for another 2-3 minutes adding little oil if necessary.
Remove on a serving plate.
Repeat step 2 for each paratha.
Garnish Saag Paneer with diced tomato. Serve hot with paratha.