Free Recipe Sag Paneer (Spinach with Ricotta Cheese)
Recipe Type: M Recipes
Recipe Preparation: boil
Cooking Ingredients for Sag Paneer (Spinach with Ricotta Cheese) Recipe
1 Bunch spinach, leaves only
250 g Ricotta cheese, cubed
Oil for frying
2 ts Dried fenugreek leaves
1 lg Onion, finely sliced
2 ts Finely chopped garlic
1 ts Finely chopped fresh ginger
2 ts Ground cummin
1/2 ts Ground turmeric
1 md Tomato, chopped
1 ts Salt
Juice of half a lemon
Sag Paneer (Spinach with Ricotta Cheese) Preparation
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. Source: The Curry Cookbook-Charmaine Solomon Imran C. Posted to TNT – Prodigy”s Recipe Exchange Newsletter by IMRAN <imranc@onthenet.com.au> on Apr 22, 1997
Cooking Temperature:
Recipe Serves: 4
How Do You Cook Sag Paneer (Spinach with Ricotta Cheese)?
If you know a better Sag Paneer (Spinach with Ricotta Cheese) Recipe please comment below.