|Paneer||500 Gram (cottage cheese)|
|Spinach||1 Bunch (100 gm)|
|Cilantro sprigs||10 (Coriander/Dhaniya)|
|Mint sprigs||6 (pudina)|
|Fenugreek sprigs||4 (methi)|
|Onions||1⁄2 Cup (8 tbs), chopped|
|Mustard seeds||1⁄4 Teaspoon|
|Cumin seeds||1⁄2 Teaspoon (jeera)|
|Dhaniya powder||1⁄4 Teaspoon|
|Garam masala powder||1⁄4 Teaspoon|
|Chilly powder||To Taste|
Cut Paneer into small cubes, fry them until slightly brown in 2 tbs oil. Keep aside (Using fried frozen paneer cubes is also a good option).
Wash and chop spinach, cilantro, mint, methi (if fresh methi is not available, you can use 3 tbs of dried methi leaves), green chillies, onions and grind them. Also add yogurt and a little water if needed. Grind into a fine paste.
Heat 3 tbs oil in a deep skillet. Add mustard seeds and allow them to splutter. Add cumin seeds and then add the ground mixture (saag). Stir well and cover with lid for 2 minutes.
Add the fried paneer cubes, dhaniya powder, garam masala powder, salt and chilly powder. Mix well. Cook until the gravy thickens or reaches desired consistency (approx 5 -7 minutes of cooking).
Garnish with fresh cream.
Serve Hot with Indian Bread.