Saag Paneer
Updated July 17, 2023
- Total Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound fresh baby spinach (about 8 packed cups)
- 2tablespoons ghee
- 8ounces paneer, cut into 1-by-½-inch pieces
- ½cup finely chopped yellow onion
- Kosher salt and black pepper
- 1tablespoon freshly grated peeled ginger (from a 2-inch piece)
- 2teaspoons grated garlic (from about 3 cloves)
- 1serrano chile, stemmed and minced
- ½teaspoon ground coriander
- ¼teaspoon ground cumin
- ½cup heavy cream
- Steamed rice and/or Indian flatbread, for serving
Nutritional analysis per serving (4 servings)
297 calories; 20 grams fat; 12 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 21 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 10 grams protein; 438 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a food processor, working in batches, pulse spinach until minced but not puréed. Do not pack the spinach too tightly or it won’t get evenly chopped. You should have about 3 packed cups of minced spinach.
- Step 2
Heat 1 tablespoon ghee over medium in a large nonstick skillet. When it shimmers, add paneer and cook, turning occasionally, until golden all over, 5 to 7 minutes. Using tongs or a fish spatula, transfer cheese to a plate, leaving as much ghee as possible in the skillet.
- Step 3
Reduce heat to medium-low, add the remaining 1 tablespoon ghee and the onion, and season with salt and pepper. Cook, stirring occasionally, until softened but not browned, about 5 minutes.
- Step 4
Add ginger, garlic and chile, and cook, stirring occasionally, until fragrant and well incorporated, 1 minute. Stir in coriander and cumin until well blended.
- Step 5
Add minced spinach and ½ cup water, and increase the heat to medium. Season with salt and pepper and cook, stirring occasionally, until spinach is completely soft and most of the liquid is absorbed, about 8 minutes.
- Step 6
Stir in heavy cream and paneer until well incorporated. Season with salt and pepper. Transfer to a serving bowl.
- Step 7
Divide rice and/or flatbread among 4 shallow bowls or plates. Pass the saag paneer to spoon on top.
Private Notes
Comments
As a hands-free alternative to frying the paneer, you can cut it in cubes and roast it on a nonstick or oiled baking sheet at 425° for 15-20 minutes until brown. No extra oil necessary--the paneer gets nice and crisp on the outside while still milky inside. You'll know it's done when the paneer cubes start jumping and flipping themselves.
Hi, I'm from India and here is a better way: Steam the spinach by putting a little water in a pot (1-2 T) and adding the spinach. Cover with a lid and put on medium-high heat. Cook a few minutes, periodically opening the lid and stirring the leaves around till fully wilted / cooked (good quality frozen spinach, whole leaves, work great). Puree. I typically, move the leaves from the pot to a mixing bowl and use an immersion blender. Follow the recipe above but cut the ginger in half.
A touch of fenugreek leaves and about 1/4 to 1/2 cup of buttermilk (or the leftover liquid from making the paneer if you're making it from scratch) goes a long way in perfecting a Saag paneer recipe.
Astonishly bland. It needs more fat and more spices.
a pound of spinach is much more than 3 cups once processed in food processor
Loved this recipe. Substituted a Minnesotan Bread Cheese as we couldn't get paneer. It was fantastic.
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