{
  "$type": "site.standard.document",
  "content": {
    "$type": "site.subgraph.content.markdown",
    "body": "\n**Yield:** 4 servings\n\n## Ingredients\n\n| Ingredient          | Amount / Weight | Note                     |\n| ------------------- | --------------- | ------------------------ |\n| spinach             | 1 large bunch   | roughly chopped          |\n| ginger              | 1 inch piece    | chopped                  |\n| green chili         | 1-2             | Serrano peppers, chopped |\n| salt                | to taste        |                          |\n| ghee or avocado oil | to sauté        |                          |\n| onion               | 1 medium        | diced                    |\n| garlic              | 1 tablespoon    | minced                   |\n| ginger/ginger paste | 1 tablespoon    | minced                   |\n| tomato              | 1 medium        | diced                    |\n| red chili powder    | 1 teaspoon      |                          |\n| cream or milk       | 1/4 cup         |                          |\n| paneer              | 250g            | cubed                    |\n\n## Steps\n\n1. Wash the roughly chopped spinach thoroughly and drain. Also wash the chopped ginger and green chili.\n2. Place spinach, ginger, green chili, and a pinch of salt in an Instant Pot. Set to high pressure for 6 minutes.\n3. Once done, release pressure and let the spinach mixture cool slightly. Then purée in a food processor until smooth.\n4. Set the Instant Pot to sauté mode and heat ghee or avocado oil. Add diced onion, minced garlic, and ginger paste. Cook until onions are translucent.\n5. Add diced tomato, cook until soft. Then add salt and red chili powder to taste.\n6. Stir in cream or milk, then add cubed paneer to the pot. Mix gently to combine.\n7. Add the puréed spinach mixture to the pot with paneer. Stir well.\n8. Let the mixture simmer for 10-20 minutes. Cover with a splash guard or lid to prevent splattering.\n9. Adjust seasoning as needed and serve hot.\n\nEnjoy your Saag (Palak) Paneer with flatbread or rice.\n"
  },
  "description": "A simple Saag Paneer recipe that combines puréed spinach with paneer cheese, aromatic spices, and cream for a delicious Indian dish served.",
  "publishedAt": "2021-12-25T14:34:00.000Z",
  "site": "at://did:plc:p5xem22ammiafn5kxonaksfa/site.standard.publication/3mlozj4xf6cjo",
  "tags": [
    "indian",
    "spinach",
    "paneer",
    "vegetarian",
    "curry",
    "dinner",
    "spicy"
  ],
  "textContent": "Yield: 4 servings\n\nIngredients\n\nIngredientAmount / WeightNotespinach1 large bunchroughly choppedginger1 inch piecechoppedgreen chili1-2Serrano peppers, choppedsaltto tasteghee or avocado oilto sautéonion1 mediumdicedgarlic1 tablespoonmincedginger/ginger paste1 tablespoonmincedtomato1 mediumdicedred chili powder1 teaspooncream or milk1/4 cuppaneer250gcubed\n\nSteps\n\nWash the roughly chopped spinach thoroughly and drain. Also wash the chopped ginger and green chili.Place spinach, ginger, green chili, and a pinch of salt in an Instant Pot. Set to high pressure for 6 minutes.Once done, release pressure and let the spinach mixture cool slightly. Then purée in a food processor until smooth.Set the Instant Pot to sauté mode and heat ghee or avocado oil. Add diced onion, minced garlic, and ginger paste. Cook until onions are translucent.Add diced tomato, cook until soft. Then add salt and red chili powder to taste.Stir in cream or milk, then add cubed paneer to the pot. Mix gently to combine.Add the puréed spinach mixture to the pot with paneer. Stir well.Let the mixture simmer for 10-20 minutes. Cover with a splash guard or lid to prevent splattering.Adjust seasoning as needed and serve hot.\n\nEnjoy your Saag (Palak) Paneer with flatbread or rice.",
  "title": "Saag (Palak) Paneer"
}