Saag Paneer Recipe
If you're searching for the best Saag Paneer recipe with an Indo twist, you've come to the right place! This easy and quick dish combines authentic flavors with simple ingredients, making it perfect for both weeknight dinners and special occasions. Learn how to make this delicious and homemade classic with our step-by-step guide, packed with tips for achieving the perfect texture and taste. Whether you're a seasoned cook or just starting out, this tasty Indo-inspired Saag Paneer recipe will show you just how easy it is to create a restaurant-quality meal at home. Discover the secrets to the best results and enjoy a truly satisfying, flavorful experience!
Ingredients
Instructions
Cook Time: 35 minutes
Prep Time: 35 minutes
1 lb fresh spinach leaves, washed and chopped
8 oz paneer, cut into 1-inch cubes
2 tbsp ghee (clarified butter)
1 tbsp vegetable oil
1 large yellow onion, finely chopped
1-inch piece fresh ginger, grated
4 garlic cloves, minced
2 medium green chilies, finely chopped
1/2 cup heavy cream
1/2 tsp cumin seeds
1/2 tsp ground coriander
1/2 tsp garam masala
1/2 tsp ground turmeric
1/2 tsp Kashmiri red chili powder
1/2 tsp ground fenugreek (kasuri methi), crushed
1/2 tsp sea salt (or to taste)
1/4 tsp freshly ground black pepper
1 tbsp fresh lemon juice
2 tbsp fresh cilantro, finely chopped (for garnish)
Bring a large pot of water to a boil. Add the chopped spinach leaves and blanch for 2 minutes until wilted and bright green. Immediately transfer the spinach to a bowl of ice water to stop the cooking. Drain thoroughly and set aside.
Heat 1 tablespoon of ghee in a large nonstick skillet over medium heat. Add the paneer cubes and fry until golden brown on all sides, about 2-3 minutes per side. Remove the paneer and place on a paper towel-lined plate.
In a blender, add the blanched and drained spinach. Blend until you have a smooth, vibrant green puree. Set aside.
Heat the remaining 1 tablespoon of ghee and 1 tablespoon of vegetable oil in a large pan over medium heat. Add the cumin seeds and let them sizzle for 30 seconds until fragrant.
Add the finely chopped onion to the pan and sauté for 5-7 minutes until golden brown.
Stir in the grated ginger, minced garlic, and chopped green chilies. Cook for 2 minutes until aromatic.
Add the ground coriander, turmeric, Kashmiri red chili powder, and black pepper. Sauté for 1 minute to toast the spices.
Pour in the spinach puree and mix well with the masala base. Cook for 5 minutes, stirring occasionally, until the mixture thickens slightly.
Reduce the heat to low and stir in the heavy cream, garam masala, crushed fenugreek, and salt. Simmer for 3 minutes, allowing the flavors to meld.
Gently fold the fried paneer cubes into the saag. Cook for another 2-3 minutes, ensuring the paneer is heated through and coated with the sauce.
Turn off the heat and stir in the fresh lemon juice for brightness.
Transfer the saag paneer to a serving dish and garnish with chopped cilantro before serving.
Estimated Calories: 320, Servings: 4
Bring a large pot of water to a boil. Add the chopped spinach leaves and blanch for 2 minutes until wilted and bright green. Immediately transfer the spinach to a bowl of ice water to stop the cooking. Drain thoroughly and set aside.
Heat 1 tablespoon of ghee in a large nonstick skillet over medium heat. Add the paneer cubes and fry until golden brown on all sides, about 2-3 minutes per side. Remove the paneer and place on a paper towel-lined plate.
In a blender, add the blanched and drained spinach. Blend until you have a smooth, vibrant green puree. Set aside.
Heat the remaining 1 tablespoon of ghee and 1 tablespoon of vegetable oil in a large pan over medium heat. Add the cumin seeds and let them sizzle for 30 seconds until fragrant.
Add the finely chopped onion to the pan and sauté for 5-7 minutes until golden brown.
Stir in the grated ginger, minced garlic, and chopped green chilies. Cook for 2 minutes until aromatic.
Add the ground coriander, turmeric, Kashmiri red chili powder, and black pepper. Sauté for 1 minute to toast the spices.
Pour in the spinach puree and mix well with the masala base. Cook for 5 minutes, stirring occasionally, until the mixture thickens slightly.
Reduce the heat to low and stir in the heavy cream, garam masala, crushed fenugreek, and salt. Simmer for 3 minutes, allowing the flavors to meld.
Gently fold the fried paneer cubes into the saag. Cook for another 2-3 minutes, ensuring the paneer is heated through and coated with the sauce.
Turn off the heat and stir in the fresh lemon juice for brightness.
Transfer the saag paneer to a serving dish and garnish with chopped cilantro before serving.
