Description
A classic Indian Saag Paneer recipe featuring fresh spinach and homemade paneer cubes simmered in a flavorful spiced cream sauce. This comforting vegetarian dish is perfect served with naan or rice for a hearty meal.
Ingredients
Vegetables & 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
Other
- 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. Then plunge into ice water to retain its bright green color. Drain and set aside.
- Sauté Onions and Cumin Seeds: In a large skillet over medium heat, heat oil and add cumin seeds until they sizzle. Add the chopped onions and sauté until golden brown.
- Add Garlic and Ginger: Stir in minced garlic and grated ginger, cooking until fragrant, about 30 seconds.
- Cook Spinach with Spices: Add the blanched spinach along with coriander powder, turmeric powder, salt, and pepper. Cook together for about five minutes until well combined and flavors meld.
- Add Cream and Paneer: Reduce heat to low. Stir in heavy cream and cubed paneer. Simmer gently for another five minutes to meld flavors together.
- Finish and Serve: Remove from heat, garnish with additional cream if desired, and serve hot with naan or rice.
Notes
- Blanching spinach helps retain its vibrant color and softens the leaves for a smoother texture in the dish.
- Paneer can be lightly fried before adding for a firmer texture and additional flavor, though this step is optional.
- Adjust cream quantity for a richer or lighter curry as preferred.
- This dish pairs well with Indian breads such as naan or flatbreads as well as steamed basmati rice.
- Use fresh spinach for best flavor; frozen spinach can be substituted but may alter texture slightly.
