Creamy Buttered Saag Paneer
|Fresh spinach||2 Pound, washed and chopped finely (1 Kilogram)|
|Paneer cubes||14 (1 Inch Square)|
|Butter||4 Ounce (125 Gram)|
|Onion seeds||1⁄4 Teaspoon|
|Garlic paste||1⁄2 Teaspoon (Or Pulp)|
|Powdered ginger||1⁄2 Teaspoon|
|Chili powder||1 Teaspoon|
|Single cream||1⁄4 Pint (150 Milliliter)|
|Lemon juice||1 Tablespoon|
|Fresh red chilies||2 , chopped|
Place the spinach in a saucepan with just the water clinging to the leaves and steam until wilted.
Heat 25 g (1 oz) of the butter in a small frying pan and fry the cubes of panir until lightly browned on all sides.
Place the spinach and panir in a small serving dish and mix carefully.
Melt the remaining butter in a small pan, add the remaining ingredients except the lemon juice and chillies, then pour over the spinach and panir.
Sprinkle with lemon juice, scatter over the chopped red chillies, then serve.