Empty the pouch in a microwaveable bowl or sauce pan, heat and serve. Add 3 tbsp water for thinner gravy. Pasta: Serve hot Saag Paneer as a sauce on a place of pasta, sprinkle with grated cheese. Chicken Saag: In a heavy covered skillet with 1 tbsp oil, brown two or three chicken thighs on high heat, covered, for 4 min on each side, remove from heat, pour contents of this pouch, adjust salt, cover and simmer on low heat for 15 minutes. Serve with rice. Soup: Add 1 oz of soup pasta to 2 cups of boiling water or a broth and simmer till the pasta is el dente, add contents of one pouch of Saag Paneer, bring back to boil, cut off heat, cover. Serve hot with bread.
Chickpeas in Masala Sauce With Spinach Chickpeas Spinach & Tomato
Spices Onion, Garlic & Ginger A Delicious, Hearty Source of Protein in Indian Cuisine All Natural. Gluten Free. Vegetarian. 610 ...