Saag Paneer
Of all the Paneer (Cheese) dishes, this one is my personal favorite. The wilted Spinach draped over the Paneer looks great and makes for a great textural partnership. The taste is a match made in heaven, the slightly bitter-y taste of the Spinach is complimented by this Spice paste with key notes from the mustard seeds. It's all very deceptively simple to cook and I strongly encourage you to make your own Paneer at home, follow this link to our recipe. But if you want to make it really easy then buying the Paneer is an option and is a lot easier nowadays since a lot of shops and stores stock it.
Good quality or home-made Paneer will ensure a healthy dish with plenty of protein, and nutrient-rich spinach and not least all the goodness from the Spices.
Equipment
- Flat pan
Ingredients
- 250 grams Paneer Diced in 2cm chunks
- 1/2 tsp Cumin seeds
- 1 tsp Black mustard seeds
- 1 1/2 Onion Large, Finely chopped
- 1/2 tsp Salt
- 4 cloves Garlic
- 1 tsp Turmeric powder
- 1 tsp Gharam masala
- 2 Tomato Large, Chopped
- 1 tsp Dried fenugreek leaf
- 3/4 tbsp Butter
- 15 grams Ginger Grated or chopped finely
- 750 grams Spinach leaves Washed and finely chopped.
Instructions
Prepare the Paneer
- Prepare the paneer.
- Fry the Paneer on a low to medium heat, turning occasionally until all sides have become atleast a little brown. Set aside.
Make the Palak paste
- On a low-medium heat, melt ghee and straight away add the cumin seeds and mustard seeds.
- When you hear the cumin cackling add the onions followed by the salt.
- Add the garlic after frying the onion for a couple of 1-2 minutes.
- When onions have started to turn a golden brown color then add and mix in the fenugreek leaves. Fry for another 1-2 min on a simmering heat, stirring occasionally.
- Add the Tomatoes, Mix and stir for 1-2 mins.
- Add the Gharam masala, Turmeric, and Ginger. Stir and coat the mix with the spices. Fry for a few minutes, occasionally stirring, ensuring that the ginger does not stick.
Cook with the Spinach
- Add the spinach into the mix, stirring regularly ensuring that it all gets heat enough to wilt ito the paste.
- When the Spinach has wilted then you can add in the Paneer.
- Fry for another couple of minutes, completing the cooking of the Spinach and the heating of the Paneer.
- It's ready to serve.
- Optionally garnish with a little fresh lemon juice or chopped cashews.