Description
This Indian Saag Paneer recipe is a vibrant, creamy spinach dish cooked with fragrant spices and cubes of fresh paneer cheese. Perfectly balanced with cumin, coriander, and turmeric, this classic North Indian vegetarian dish is hearty, healthy, and ready in just 30 minutes. Serve it hot alongside naan or steamed rice for a comforting meal full of flavor and nutrition.
Ingredients
Scale
Vegetables and Dairy
- 4 cups fresh spinach
- 250g paneer, cubed
- ½ cup heavy cream
Spices and Aromatics
- 1 medium onion, finely chopped
- 4 garlic cloves, minced
- 1-inch piece fresh ginger, grated
- 1 tsp cumin seeds
- 1 tsp coriander powder
- ½ tsp turmeric powder
- Salt and pepper to taste
- 2 tbsp cooking oil (for sautéing)
Instructions
- Blanch the spinach: Thoroughly wash the fresh spinach and blanch it in boiling water for two minutes. Immediately transfer the spinach to ice water to retain its bright green color. Drain well and set aside.
- Sauté the cumin seeds 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 them until they turn golden brown, which typically takes about 5-7 minutes.
- Add garlic and ginger: Stir in the minced garlic and grated ginger to the skillet. Cook for about 30 seconds until fragrant, making sure not to burn the aromatics.
- Combine spinach and spices: Add the blanched spinach to the skillet along with coriander powder, turmeric powder, salt, and pepper. Cook the mixture for about five minutes, stirring occasionally to combine all flavors well.
- Simmer with cream and paneer: Reduce the heat to low, then stir in the heavy cream and cubed paneer. Allow the mixture to simmer gently for another five minutes to meld the flavors together and warm the paneer.
- Finish and serve: Remove the skillet from the heat. Optionally, garnish with a little more cream for richness. Serve the Saag Paneer hot alongside naan bread or steamed rice for a satisfying meal.
Notes
- Blanching spinach enhances color and helps remove any bitterness.
- You can substitute heavy cream with coconut milk for a dairy-free version.
- Paneer can be lightly fried before adding for a firmer texture and golden exterior.
- Adjust the spice levels to your taste by modifying the amounts of turmeric and coriander powder.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
