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Saag Paneer
Created by: Howcan Team
Ingredients
- 1 lb fresh spinach, washed and chopped
- 8 oz paneer, cut into cubes
- 1 onion, finely chopped
- 2 tomatoes, finely chopped
- 3 cloves garlic, minced
- 1-inch piece of ginger, grated
- 2 green chilies, finely chopped
- 1 tsp cumin seeds
- 1 tsp garam masala
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- 1/2 cup heavy cream
- 2 tbsp ghee or vegetable oil
- Salt to taste
Instructions
- In a large pot, bring water to a boil and blanch the chopped spinach for 2 minutes. Drain and immediately transfer the spinach to a bowl of ice water to stop the cooking process. Drain again and set aside.
- Heat 1 tablespoon of ghee or oil in a pan over medium heat. Add the paneer cubes and fry until golden brown on all sides. Remove the paneer from the pan and set aside.
- In the same pan, add the remaining ghee or oil. Add the cumin seeds and let them sizzle for a few seconds. Add the chopped onions and sauté until they turn golden brown.
- Add the minced garlic, grated ginger, and green chilies. Sauté for 2-3 minutes until the raw smell disappears.
- Add the chopped tomatoes and cook until they turn soft and mushy.
- Stir in the turmeric powder, red chili powder, and garam masala. Cook for 2-3 minutes until the spices are fragrant.
- Add the blanched spinach to the pan and mix well with the spice mixture. Cook for 5-7 minutes, stirring occasionally.
- Using an immersion blender or a regular blender, blend the spinach mixture to a smooth puree. Return the puree to the pan.
- Stir in the heavy cream and season with salt to taste. Add the fried paneer cubes and simmer for 5 minutes, allowing the flavors to meld together.
- Serve the saag paneer hot with naan or rice.
Saag Paneer, a classic Indian dish, originated in the Punjab region. It consists of creamy spinach (saag) and chunks of paneer cheese, seasoned with aromatic spices like cumin, coriander, and garam masala. The dish has a rich history, with roots in traditional Punjabi cuisine. Renowned chefs like Sanjeev Kapoor and Madhur Jaffrey have popularized their versions of this beloved dish, adding their unique twists. Today, the best Saag Paneer can be found in authentic Indian restaurants, particularly in the Punjab region or in major cities with a strong Indian culinary presence. The key to a perfect Saag Paneer lies in the freshness of the spinach and the homemade paneer, ensuring a delightful texture and flavor. For a twist, some chefs incorporate mustard greens or kale into the dish, adding depth to the flavor profile. Whether enjoyed with fluffy naan or fragrant basmati rice, Saag Paneer continues to be a favorite among vegetarians and non-vegetarians alike.
45 min
4 servings
320 calories
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