Murgh Saagwala

A creamy and flavorful North Indian dish that combines the richness of paneer cheese with the earthiness of spinach, making it a perfect main course for any special occasion.

🛒 Ingredients

• 2 cups Onion
• 1 inch Ginger
• 3 cloves Garlic
• 2 cups Tomato
• 1 bunch Spinach
• 8 oz Paneer cheese
• 1 cup Heavy cream
• 2 tbsp Ghee
• 1 tsp Coriander powder
• 1 tsp Cumin powder
• 1/2 tsp Turmeric powder
• 1/2 tsp Red chili powder
• 1 tsp Salt
• 1/4 cup Cilantro
• 2 tbsp Lemon juice

👨‍🍳 Instructions

1. 1

   Step 1: Heat 2 tbsp of ghee in a large pan over medium heat. Add the chopped onion and cook until it's translucent.

2. 2

   Step 2: Add the grated ginger and minced garlic to the pan and cook for 1 minute.

3. 3

   Step 3: Add the chopped tomato to the pan and cook until it's soft and mushy.

4. 4

   Step 4: Add the coriander powder, cumin powder, turmeric powder, and red chili powder to the pan and cook for 1 minute.

5. 5

   Step 5: Add the spinach leaves to the pan and cook until they're wilted.

6. 6

   Step 6: Add the paneer cheese to the pan and cook until it's coated with the spinach mixture.

7. 7

   Step 7: Add the heavy cream to the pan and stir well to combine.

8. 8

   Step 8: Bring the mixture to a simmer and cook for 10-12 minutes or until the sauce thickens.

9. 9

   Step 9: Season the saagwala with salt and lemon juice to taste.

10. 10

    Step 10: Garnish with chopped cilantro and serve hot over basmati rice or with naan bread.

💡 Pro Tips

To make the best saagwala, use fresh spinach leaves and paneer cheese. Avoid overcooking the spinach, as it can become bitter. Serve the saagwala with a side of raita to balance the spiciness.

📊 Nutrition per Serving