Saag Paneer


2 10 ounce bags of fresh spinach leaves
1 large onion chopped
1 cup of a can of tomato sauce
2 garlic cloves chopped
2 inches of fresh ginger chopped or grated
1 thai or jalepeno chopped
2 Tbsp of canola oil
salt and pepper to taste
fresh squeeze of lemon
2 TBSP of Maani’s Chicken Tikka Masala Spice Blend
pot of water to boil the spinach
Optional – you can add Paneer Cheese or boneless chicken or cubed potato
½ cup of heavy cream or cashew cream


  1. First boil the 2 bags of fresh spinach in a pot of hot water until wilted about 5 minutes. 
  2. Add the wilted spinach into a blender or nutria bullet with 1 cup of the water in the pot to help the spinach blend into a coarse puree but not like baby food.  You can also do this in batches if preferred and set aside.
  3. Heat a heavy bottom pot with the oil and add the chopped onion, garlic, green chili’s and ginger then sauté until golden brown approx. 10-15 minutes. 
  4. Once the onions are golden brown in color add the Maani’s Spice Blend and sauté with the onions to heat the spices and unleash their oils but don’t burn. 
  5. Then add the tomato sauce and mix with the spices and tomato’s, this should turn into a thick paste.  Add the salt and pepper to taste. 
  6. Now add in the pureed spinach and mix together till well incorporated. 
  7. Mix in the heavy cream 

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