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Believe it or not, beans are so great for your heart. It’s true that your nose won’t appreciate them so much, particularly the after effects of eating beans, but they’re very healthy food items. This does not mean, though, that just eating beans will make your heart be much healthier or counterbalance the effects of unhealthy foods you might be eating. What we are saying is that substituting in beans or edamame for the chicken on your salad or eating a soy burger rather than a beef hamburger is a great idea. Fortunately, beans are very good tasting and you never know, you could end up preferring them to your burgers and chicken.
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We hope you got insight from reading it, now let’s go back to 'saag paneer' indian spinach curry recipe. To cook 'saag paneer' indian spinach curry you only need 14 ingredients and 14 steps. Here is how you achieve that.
The ingredients needed to cook 'Saag Paneer' Indian Spinach Curry:
- Prepare 500 grams Spinach
- Prepare 1 large Onion
- Take 2 medium Tomatoes (or canned tomatoes)
- Provide 2 clove Garlic
- Provide 1 1/2 cm Ginger
- Prepare 1 handful Cilantro leaves
- Get 1 tsp Cumin seeds
- Use 1 1/2 tbsp ☆ Coriander
- Get 1 tsp ☆ Turmeric powder
- Take 1 tbsp ☆ Garam masala
- Prepare 1/4 tsp ☆ Cayenne pepper
- Get 3 tbsp Heavy cream (or substitute with yogurt)
- Take 1 Salt
- Get 150 grams Paneer (or bite-sized pieces of chicken breast, potatoes, etc.)
Steps to make 'Saag Paneer' Indian Spinach Curry:
- Rinse the spinach well and place in an empty pot. Cook until wilted. You can also heat the spinach in boiling water.
- Lightly rinse the wilted spinach and puree in the food processor. It will turn out very fragrant and rich in color.
- Finely chop the garlic and ginger. Cut the onion into 7 mm cubes. Finely chop or food process your tomatoes.
- Heat 2 tablespoons of vegetable oil over medium heat, and add the cumin seeds. It'll start popping.
- Once the cumin starts to pop a lot and begins to brown, add in the garlic and ginger and saute.
- Add the onions and saute well until translucent.
- Add all the spices marked with ☆ and saute while mixing them thoroughly. It'll seem dry, but it's fine that way.
- Add the tomatoes and keep sauteing. Saute until the shape of the tomatoes disappears and the mixture starts to thicken.
- Please saute until it turns into a paste like in this picture. There will be some oil oozing out from the tomatoes and onions.
- Add the pureed spinach and saute more.
- Once the spinach and tomatoes are mixed together evenly, add either heavy cream or yogurt and stir well.
- Add 100 ml of water and 1 teaspoon of salt. After bringing it to a boil, let simmer for about 10 minutes over low heat.
- Gently mix in the paneer. Check the saltiness and adjust to your liking.
- Garnish with some finely chopped coriander leaves and it's done. Enjoy it while it's still hot.
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