Saag Paneer
Ingredients
- 500 gpaneer (2cm cubes)
- 800 gSpinach (fresh, stemmed)
- 2 tbspghee
- 1 pcOnion (finely chopped)
- 3 pcGarlic (minced)
- 1 pcHot chili pepper (seeded and minced)
- 1 tspCumin seeds
- 1 tspTurmeric powder
- 1 tspGinger powder
- 1 tbspgaram masala
- 100 mlCream
- 1 pinchGray sea salt
- 20 gFresh ginger (grated)
Method
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.
- 1
Plunge the spinach into boiling water for 2 minutes until wilted. Refresh immediately in ice water to set the chlorophyll, then blend coarsely.
- 2
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
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
Add the turmeric, ginger powder, and blended spinach. Simmer over low heat until the water evaporates and the texture becomes creamy.
- 5
Stir in the cream and garam masala. Return the paneer cubes to reheat. The sauce should generously coat the cheese.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the fridge in an airtight container. Flavors develop even more the next day.
