Saag Paneer

Golden cheese cubes swimming in a deep green spinach cream. Toasted spices provide a warmth that coats the palate without masking the grassy flavor of the greens.

• Prep time: 20 min
• Cook time: 30 min
• Difficulty: Medium
• Calories: 581
• Protein: 35 g
• Carbs: 20 g
• Fat: 40 g

Ingredients

• 500 g paneer ( 2cm cubes )
• 800 g Spinach ( fresh, stemmed )
• 2 tbsp ghee
• 1 piece Onion ( finely chopped )
• 3 piece Garlic ( minced )
• 1 piece Hot chili pepper optional ( seeded and minced )
• 1 tsp Cumin seeds
• 1 tsp Turmeric powder
• 1 tsp Ginger powder
• 1 tbsp garam masala
• 100 ml Cream
• 1 pinch Gray sea salt
• 20 g Fresh ginger ( grated )

Instructions

1. Blanch the spinach

   Plunge the spinach into boiling water for 2 minutes until wilted. Refresh immediately in ice water to set the chlorophyll, then blend coarsely.

2. Brown the paneer

   In a pan with a little ghee, brown the paneer cubes on all sides. They should be crispy on the outside and soft in the middle. Set aside.

3. Roast the aromatics

   Heat the remaining ghee. Add the cumin seeds; when they sizzle, add the chopped onion, minced garlic, grated fresh ginger, and chili. Sauté without browning.

4. Cook the spinach cream

   Add the turmeric, ginger powder, and blended spinach. Simmer over low heat until the water evaporates and the texture becomes creamy.

5. Bind and serve

   Stir in the cream and garam masala. Return the paneer cubes to reheat. The sauce should generously coat the cheese.

Chef's tips

• Do not blend the spinach into a smooth puree; keep some texture for a better mouthfeel.
• If the paneer is too firm after browning, soak it in warm water for a few minutes to soften before adding it to the sauce.

Storage

Keeps for 3 days in the fridge in an airtight container. Flavors develop even more the next day.