Saag Paneer
Golden cubes of paneer in a smooth, gently spiced spinach sauce with garlic, ginger and a little cream.
- Servings
- 4
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
Ingredients
Equipment
- Large skillet
- Blender or immersion blender
Instructions
Heat 1 tbsp oil in the skillet over medium-high heat and brown the paneer on a couple of sides, 4–5 minutes. Set aside.
Add the rest of the oil and the cumin seeds and let them sizzle for 30 seconds. Cook the onion until golden, 8 minutes, then add the garlic, ginger and chile for 1 minute. Stir in the coriander and garam masala.
Add the spinach a handful at a time with the water and salt, stirring until it’s all wilted, 4–5 minutes.
Blend until fairly smooth, then return it to the pan. Stir in the cream and the paneer and simmer gently until heated through, 3–4 minutes.
Notes
- Frozen chopped spinach (about 1 lb, thawed and squeezed) works well.
- Extra-firm tofu can replace the paneer.
My notes
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Nutrition estimate
- Calories
- 445
- Protein
- 20 g
- Carbs
- 13 g
- Fat
- 35 g
Per serving, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
