Description
Creamy, flavorful Saag Paneer made with tender paneer cheese and spiced spinach sauce. This restaurant-style Indian curry is ready in about 30 minutes and perfect with rice and naan.
Ingredients
Scale
- 2 tbsp ghee (melted, or vegetable oil)
- 1 tsp garlic (minced)
- 1 tsp ginger (minced or grated)
- 1 tbsp lemon juice
- 1 tsp Kashmiri chili powder
- ½ tsp salt
- ⅓ tsp ground turmeric
- 8 oz (225g) paneer (cubed)
- 2 tbsp vegetable oil
- 4 cups (250g) fresh spinach (packed)
- 4 cups (250g) mustard greens (packed)
- 1 tbsp ghee (or unsalted butter)
- 1 tbsp vegetable oil
- ¼ cup (35g) cashews (raw, optional)
- 1 green chili (seeds removed, finely diced)
- 4 cloves garlic (minced)
- 1 inch fresh ginger (minced or grated)
- 1 large onion (finely diced)
- 6 cherry tomatoes (diced, or 1 medium tomato)
- ½ tsp salt
- 1 tsp cumin seeds
- 1 tsp ground coriander
- ½ tsp asafetida (optional)
- 1 tsp Kashmiri chili powder
- ¾ cup (180ml) water (or more as needed)
- 4 tbsp heavy cream (plus more to serve)
- ⅓ tsp garam masala
- ½ tsp kasuri methi (dried fenugreek)
- salt and pepper (to taste)
- lemon juice (to taste)
Instructions
- Combine the melted ghee, minced garlic and ginger, lemon juice, ground turmeric, Kashmiri chili powder and salt in a large bowl. Add the cubed paneer and toss to combine.
- Heat the oil in a large pan and pan fry the paneer cubes for a few minutes on each side until golden – take care they don’t burn. Transfer to a paper towel-lined plate.
- Add ghee and oil in the same pan and stir in the salt and spices (apart from the garam masala).
- Add the garlic and ginger and cook until fragrant. Stir in the chili and cashews and cook over gentle heat until translucent. Add the tomatoes and cook for one minute.
- Add the onion and cook for a few minutes over medium heat, stirring often, until slightly caramelized.
- Stir in the chopped greens and water, cover the pan with a lid and simmer over low heat for 15-20 minutes, stirring occasionally. Add a splash of water to the pan if it’s looking a bit dry.
- At this point you can use an immersion blender to blend the saag – I prefer mine with more texture.
- Add the paneer cubes, cream and garam masala and simmer gently for 3-5 minutes or so to warm through.
- Taste and adjust the seasoning, adding a little lemon juice to brighten the flavor as needed. Crush the fenugreek leaves in your hand to release their aroma and sprinkle over the curry. Finish with a final drizzle of cream and serve!
Notes
- Use baby spinach for a milder flavor.
- Adjust spices according to your heat preference.
- Feel free to blend the saag for a smoother texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 413
- Sugar: 4 g
- Sodium: 500 mg
- Fat: 35 g
- Saturated Fat: 20 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 13 g
- Cholesterol: 50 mg
Keywords: Saag Paneer, Indian Curry, Vegetarian Dish, Paneer Recipe