Saag Paneer

Cubes of golden pan-fried paneer nestled in a velvety, richly spiced spinach sauce. This beloved North Indian classic is high in iron, protein, and comfort.

Ingredients

• 1 lb fresh spinach (or 10 oz frozen, thawed)
• 4 oz mustard greens (optional, for authentic saag)
• 14 oz paneer, cut into 1-inch cubes
• 3 tbsp ghee or butter
• 1 large yellow onion, finely diced
• 4 cloves garlic, minced
• 1 inch fresh ginger, grated
• 1 green chili, minced
• 1 tsp cumin seeds
• 1 tsp ground coriander
• ½ tsp ground turmeric
• ½ tsp garam masala
• ½ tsp red chili powder
• 1 tsp salt
• ¼ cup heavy cream
• 1 tbsp butter

Method

1. Bring a large pot of water to a boil. Add spinach (and mustard greens if using) and blanch for 2 minutes. Drain and immediately plunge into ice water to preserve the bright green color. Squeeze dry and blend into a smooth puree.
2. Heat 1 tbsp ghee in a non-stick pan over medium-high heat. Fry paneer cubes until golden on all sides, about 3-4 minutes. Remove and set aside.
3. In the same pan, add remaining ghee. Add cumin seeds and let them splutter for 15 seconds.
4. Add diced onion and saute until soft and translucent, about 5 minutes.
5. Add garlic, ginger, and green chili. Cook for 1 minute. Stir in ground coriander, turmeric, red chili powder, and salt. Cook for 30 seconds.
6. Pour in the spinach puree and stir well. Simmer on low heat for 10 minutes, stirring occasionally.
7. Stir in heavy cream and garam masala. Add the fried paneer cubes and gently fold them in. Cook for another 3 minutes to let the paneer absorb the flavors.
8. Finish with a pat of butter on top and serve hot with naan or steamed basmati rice.

Chef's note: For a vegan version, substitute paneer with extra-firm tofu and use coconut cream instead of heavy cream. Mustard greens add a wonderful peppery bite that distinguishes saag from palak paneer.

Nutrition per serving

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