Skip the takeout and make it from scratch! Loaded with pan-fried cubes of Paneer cheese and rich, flavorful, spinach gravy; this dish is the epitome of vegetarian comfort food.
Saag Paneer
Skip the takeout and make it from scratch! Loaded with pan-fried cubes of Paneer cheese and rich, flavorful, spinach gravy; this dish is the epitome of vegetarian comfort food.
Equipment
- 1 medium bowl
- 1 fork
- 1 food processor
- 1 large skillet heavy-bottomed
- 1 pair of tongs
- 1 wooden spoon
- 1 large pot if using fresh spinach
- 1 large bowl for ice bath if using fresh spinach
- paper towel lined plate
- ice and ice-cold water for ice bath if using fresh spinach
Ingredients
- 1 tbsp extra-virgin olive oil
- 1 tsp turmeric divided
- 1 tsp cayenne pepper divided
- 1 ½ tsp kosher salt divided
- 4 tbsp Ghee divided; may sub high-smoke point oil
- 14 oz Paneer cheese cut into 1" cubes
- 16 oz spinach fresh or frozen, the method differs slightly for both
- 1 tbsp fresh ginger peeled and grated, about a 2" piece
- 5 garlic cloves finely chopped
- 1 cup red onion finely chopped
- 1 serrano chili finely chopped; seeds removed if you're sensitive to spice
- 1 ½ tsp cumin seed
- ½ tsp garam masala
- 1 tsp ground coriander
- 1 lemon juice of ½, plus more for serving
Instructions
- Using a fork, make a few small holes in each side of the paneer cubes. In a large bowl, add ½ tsp turmeric, ½ tsp cayenne, ½ tsp salt, and 1 tablespoon of extra-virgin olive oil; toss to combine. Allow this to marinade in the fridge for at least a few hours, overnight if you can. You can certainly fry these right away but the paneer benefits from a longer marinating time.
- Heat 2 tablespoons of ghee in a large skillet/frying pan over medium-high heat. Pan fry the paneer until golden brown, about 45 seconds per side. Transfer to a paper towel lined plate; set aside.
- Skip the next step if you’re using frozen spinach. Bring a large pot of salted water to a boil. Add fresh spinach, stir, and cook for 2 minutes. Drain and place in a large bowl filled with ice-cold water and ice cubes. This process is referred to as blanching and will ensure the vibrant green color remains.
- If you're using frozen spinach, make sure it's totally defrosted and the extra moisture is removed before starting.
- Divide the spinach into two piles. In a food processor, chop half the spinach into a paste; roughly chop the other half by hand.
- Add remaining ghee to the skillet over medium heat. Add cumin seeds, stir, and let them begin to sputter. Add onion, garlic, ginger, and chili; sauté until color develops into a toffee brown. Don’t rush this or burn the garlic; it should take a solid 10 minutes.
- Add coriander, garam masala, a decent pinch of salt, remaining turmeric and cayenne; stir until fragrant, about 1 minute.
- Add spinach and spread it out using a wooden spoon. Add ½ cup of water and most of the paneer; cover and cook until liquid has cooked off and paneer is warm, about 5 minutes.
- Turn heat to low. Stir in lemon juice and cream (if using).
- Garnish with remaining paneer. Serve with lemon wedges, warm naan, and basmati rice.
