Description
Creamy spinach and paneer in a rich, flavorful sauce. Perfect with naan or roti!
Ingredients
Units
Scale
- 12 oz (340 g) fresh spinach
- 8.8 oz (250 g) paneer, cubed
- 1 tsp (2 g) cumin seeds
- 2 medium (1 cup or 150 g) onions, finely chopped
- 2 tsp (10 g) crushed ginger
- 2 tsp (10 g) crushed garlic
- 2 medium (1 cup or 150 g) tomatoes, pureed
- 2 tsp (4 g) ground coriander
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) garam masala
- 1/2 tsp (1 g) red chili powder
- 1 tbsp (15 mL) sour cream or heavy cream
- 3 tbsp (45 mL) oil
- Salt
Instructions
- Prepare the Spinach:
- Bring a pot of water to a boil and add the spinach. Cook for 2 minutes until wilted. Drain and let it cool slightly. Blend the spinach into a smooth puree using a blender or food processor. Set aside.
- Prep the Paneer:
- Cut the paneer into 1-inch cubes and set aside. For a richer flavor, you can lightly fry the paneer cubes in a bit of oil until golden on all sides, then set aside.
- Cook the Base:
- Heat oil in a deep skillet or heavy-bottomed pan over medium heat. Add the cumin seeds and let them splutter for a few seconds. Add the finely chopped onions and sauté until they turn golden brown, about 5-7 minutes.
- Add Ginger and Garlic:
- Add the crushed ginger and garlic to the onions. Sauté for 1-2 minutes until the raw smell disappears.
- Cook the Tomatoes and Spices:
- Pour in the pureed tomatoes and mix well. Add ground coriander, ground cumin, garam masala, red chili powder, and salt. Stir well to combine. Let the mixture cook for about 5-6 minutes, stirring occasionally, until the oil begins to separate from the tomato mixture.
- Add Spinach and Paneer:
- Add the spinach puree to the pan and mix well. Gently add the paneer cubes, stirring carefully to coat them with the sauce. If the mixture seems too thick, add a few tablespoons of water to reach the desired consistency.
- Simmer and Finish:
- Let the saag paneer simmer on low heat for about 5-10 minutes until the paneer is soft and the flavors have melded together. Stir in the sour cream or heavy cream and mix well. Turn off the heat and let the dish rest for a couple of minutes before serving.
- Serve:
- Serve hot with roti, naan, or steamed rice.
Notes
- For a richer flavor, lightly fry the paneer before adding it to the sauce.
- If you don’t have fresh spinach, you can substitute 10 oz (280g) frozen spinach, thawed and squeezed dry.
- Store leftover saag paneer in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Stir-Frying
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 5
- Sodium: 400
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Trans Fat: 0g
- Carbohydrates: 25
- Fiber: 5
- Protein: 15
- Cholesterol: 20