Saag Paneer

Saag Paneer

SERVES: 4 | ESTIMATED TIME: 45 MINUTES | SPECIAL EQUIPMENT: NONE

Saag, also known as sag or saga, can be made with a variety of dark leaf vegetables, though in this recipe, plenty of spinach is in the spotlight. Saag paneer is a dish that somehow manages to be both decadent yet exceptionally nutritious. Also often used are mustard greens, collards, fenugreek, etc. The spinach is wilted down until it’s meltingly soft in a variety of fragrant spices and studded with marinated paneer.

INGREDIENTS

  • 1 tsp turmeric
  • 1 tsp Kashmiri chili powder, divided (substitute: cayenne powder)
  • Kosher salt
  • 2 tbsp oil (olive, avocado, sunflower, etc.)
  • 12 oz paneer, cut into 1 inch cubes
  • 2 tbsp ghee
  • 2 lb fresh baby spinach
  • 1 medium onion, finely diced
  • 4 garlic cloves, peeled and minced
  • 1 knob ginger, peeled and minced
  • 1 large Indian green chili, finely diced (substitute: serrano chile)
  • 1 tsp garam masala
  • 1 tsp cumin seeds
  • 2 tsp coriander seeds
  • ½ tsp ground turmeric
  • ½ cup plain low-fat yogurt (Greek or regular)
  • Basmati rice, to serve

INSTRUCTIONS

In a large bowl, whisk together the turmeric, ½ teaspoon chili, salt, and oil. Drop the cubed paneer into the marinade and gently fold until everything is coated. Set aside as you prepare the saag.

In a large skillet over medium heat, add the ghee, coriander, and cumin seeds, stirring constantly for 1 minute to bloom. Add onion and cook, stirring occasionally until translucent and slightly browned, about 5 minutes.

Add the garlic, ginger, and remaining chili powder, then cook down for 10 minutes. Over time, the mixture will caramelize with the onions and turn into a jam-like consistency. Don’t skip this part, as this helps develop the foundational flavor of the dish. If the mixture dries out too quickly, add water a tablespoon at a time.

Toss in the spinach leaves by the handful, letting each batch wilt slightly before adding another handful. Once cooked down, remove from heat and allow to cool for about 5 minutes. Transfer everything to a blender, along with the garam masala and turmeric and blend until it forms a coarse yet creamy consistency.

Return the saag to the skillet and add incorporate the yogurt a tablespoon at a time to prevent it from curdling. Turn the heat up to medium and allow the dish to come back up to temperature for about 5 minutes.

Once finished, top with the paneer and spiced oil. Serve with basmati rice.

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