Authentic Saag Paneer6 Reviews
- Prep: 15 min
- Cook: 45 min
- Ready In: 1 hr
“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.” - by Allrecipes
Original recipe yields 4 servings
- Bring a large saucepan of water to a boil. Cook spinach and fenugreek in the boiling water until wilted, about 3 minutes. Drain well and transfer to a food processor. Puree until finely chopped, about 5 pulses.
- Heat 1 tablespoon canola oil in a large skillet over medium heat. Fry paneer cubes, stirring constantly, until browned on all sides, about 5 minutes. Set aside.
- Heat 2 tablespoons canola oil in the skillet and fry the cumin seeds until lightly toasted and aromatic, about 3 minutes. Add onion; cook and stir until onion begins to soften, 4 to 5 minutes. Stir in ginger, garlic, tomato, garam masala, turmeric, and cayenne pepper; cook and stir until tomatoes break down and onions are translucent, about 10 minutes.
- Stir in spinach and fenugreek, cream, paneer cubes, and salt to taste. Cover and cook for 15 minutes, stirring occasionally.
Amount Per Serving (4 total)
- 299 cal
- 19.9 g
- 18 g
Based on a 2,000 calorie diet
Reviews (6)Rate This Recipe
"To make this truly authentic, use ghee instead of oil and get the fresh dried garam masala and grind it up. This dish came out delicious, but definitely took longer to cook then the prep/cook time des..." See moreignated."
"This recipe is fantastic. I didn't use any ginger because my wife hates it, and it did take far longer than an hour but well worth it...." See more"
"I don't give many 5-star ratings and this isn't a perfect recipe, but it produced the best saag I have made so far (after trying three other recipes). I am puzzled by the reviews that say this is blan..." See mored. My husband and I like our food heavily seasoned (and spicy). Both of us were pleasantly surprised when we didn't feel the need to add chile paste, hot sauc, etc! I admittedly measured the spices generously, and I did use coconut milk instead if cream, too. In fact, I found that for the amount if spinach I used (1 lb), I needed to add almost a whole can of coconut milk to get the consistency I wanted. My Indian grocer was out of fresh fenugreek, so I used a couple tablespoons of dry fenugreek leaves, and they added a lot of flavor. I also made the paneer from scratch . . . Yum! I will definitely be using this recipe again."
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