Time
60 min
Serving
4 persons
Calories
299
Saag paneer is a classic Indian dish of cooked spinach studded with cubes of fried paneer cheese. Thickened with cream or coconut milk, it's a hearty and filling vegetarian meal.
Ingredients
- spinach: 2 bunches (chopped)
- fenugreek leaves: 1 bunch (chopped)
- canola oil: 3 Tbsp (divided)
- paneer: 0.5 pound (cubed)
- cumin seeds: 1 tsp
- onion: 1 piece (sliced)
- garlic: 3 clove (minced)
- ginger: 1 tsp (fresh; grated)
- tomato: 1 piece (diced)
- Garam Masala: 2 tsp
- ground turmeric: 0.5 tsp
- cayenne pepper: 0.5 tsp
- heavy whipping cream: 0.5 cup
- salt: 0 piece (to taste)
Metric Conversion
Stages of cooking
-
Bring a large saucepan of water to a boil; add spinach and fenugreek and cook until wilted, about 3 minutes. Drain well; transfer to a food processor and blend until finely chopped, about 5 pulses.
-
Heat 1 tablespoon canola oil in a large skillet over medium heat; add paneer cubes and fry until browned on all sides, about 5 minutes. Transfer paneer onto a plate.
-
Heat remaining 2 tablespoons canola oil in the same skillet over medium heat; add cumin seeds and fry until lightly toasted and aromatic, about 3 minutes. Add onion; cook and stir until softened, 4 to 5 minutes. Add garlic and ginger and stir to coat. Stir in tomato, garam masala, turmeric, and cayenne pepper; cook until tomato breaks down, stirring often, about 10 minutes.
-
Stir in pureed spinach mixture, paneer cubes, and cream; add salt to taste. Reduce heat to low, cover, and simmer for 15 minutes, stirring occasionally.
