Description
This flavorful Indian Saag Paneer recipe combines tender paneer cheese with a creamy, spiced spinach sauce. Blanched fresh spinach is sautéed with aromatic spices, garlic, and ginger, then simmered with heavy cream and paneer cubes to create a rich and comforting vegetarian entrée perfect for serving with naan or rice.
Ingredients
Scale
Vegetables and Herbs
- 4 cups fresh spinach
- 1 medium onion, finely chopped
- 4 garlic cloves, minced
- 1-inch piece fresh ginger, grated
Spices
- 1 tsp cumin seeds
- 1 tsp coriander powder
- ½ tsp turmeric powder
Dairy
- 250g paneer, cubed
- ½ cup heavy cream
Others
- Salt and pepper to taste
- 2 tbsp oil (assumed for sautéing)
Instructions
- Blanch Spinach: Thoroughly wash the spinach and blanch it in boiling water for two minutes. Immediately plunge the spinach into ice water to retain its bright green color. Drain well and set aside.
- Sauté Cumin and Onions: Heat oil in a large skillet over medium heat. Add cumin seeds and cook until they begin to sizzle and release their aroma. Add the finely chopped onions and sauté until golden brown, about 5-7 minutes.
- Add Garlic and Ginger: Stir in the minced garlic and grated ginger, cooking for about 30 seconds until fragrant but not browned.
- Cook Spinach with Spices: Add the blanched spinach to the skillet along with coriander powder, turmeric powder, salt, and pepper. Mix everything well and cook for about five minutes to allow the flavors to combine.
- Add Cream and Paneer: Reduce heat to low, then stir in the heavy cream and cubed paneer. Simmer gently for another five minutes, allowing the paneer to warm through and the flavors to meld.
- Serve: Remove from heat and garnish with an additional swirl of cream if desired. Serve hot, ideally with naan bread or steamed rice.
Notes
- Blanching the spinach preserves its bright green color and softens the leaves for a smoother texture.
- If paneer is unavailable, firm tofu can be used as a substitute for a similar texture.
- Adjust the cream quantity to make the dish richer or lighter based on preference.
- For a vegan version, replace paneer with tofu and use coconut cream instead of heavy cream.
- Adding a pinch of garam masala towards the end can enhance the aroma and depth of flavor.
