Saag Paneer

This is a great way to get some spinach into you. Frozen works great, but fresh may be used with an additional step. This may be made as mild or spicy as desired depending on the amount of chili pepper added, or by adding cayenne power.

Ingredients Directions

  • Cooking fat
  • 1 12 oz bag of frozen spinach, thawed
  • 8 oz paneer, cut into 1/2 in cubes
  • 2 tsp turmeric, divided
  • 3 tsp garam masala, divided
  • 1/2 tsp cayenne pepper
  • 1 tbsp cumin seed
  • 1 small onion, chopped
  • 1 pepper (bell/poblano/etc.), chopped
  • 3 cloves garlic, minced
  • 2 in piece Ginger, minced
  • 2-3 serrano peppers, minced
  • 1/2 cup Greek yogurt
  • 2 tbsp heavy cream
  • Salt & pepper to taste

  1. In a large nonstick or cast iron pan heat up cooking oil and bloom 1 tsp of turmeric along with 1 tsp of garam masala and the cayenne. Add the paneer.
  2. Sear the paneer for 3-4 minutes until browned on multiple sides.
  3. Remove the panner to a bowl, set aside.
  4. Add additional cooking oil, and bloom the cumin seeds with the remaining tumeric, garam masala, and salt.
  5. Sauté the onion and pepper untiled browned, add the garlic, ginger, hot pepper, and cook for an additional minute.
  6. Add the spinach and cook briefly until warmed through.
  7. Return the paneer to the pan and cook for an additional minute.
  8. Turn off the heat and mix in the heavy cream and yogurt.
  9. Season with additional salt and pepper if needed.

Notes

If using fresh spinach, start with 1 pound (or a little more) and cook down with a bit of water first. Set the spinach and squeeze out most of the water, the continue the recipe.

Original Recipe

This is a blend of a couple recipes:

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