Saag Paneer is a popular Indian dish chock full of finely diced spinach cooked with paneer cheese, garlic, ginger, onions and Indian spices. Saag paneer is extremely easy to make and tastes amazing.
Saag paneer is typically served with chapatis, but one can easily have it as a stuffing inside a burrito or serve it as a side dish. There are many versions of saag paneer, this recipe is the simplest way to make this dish the way its made in home kitchens and the villages in India.
Spinach and Paneer with Indian Spices
makes 4-6 servings
- 10-12 cups fresh chopped spinach about 1lb. or 1lb frozen spinach
- 1 large onion finely chopped about 2 cups
- 4 cloves garlic finely chopped
- 1 tsp ginger paste
- 1 medium fresh tomato finely chopped
- 1/2 tsp turmeric
- 2 tsp coriander powder
- 1 tsp fenugreek powder
- 1 tsp asafetoda powder (optional)
- 1 block paneer cheese cut into small cubes – about 14 oz. Paneer which is pressed curd cheese made by curdling heated milk with lemon juice and then strained is readily available at Indian grocery stores and at stores like Whole Foods.
- 3 tbsp Ghee or 2 tbsp oil
- Fresh cilantro for garnish
- 1/2 cup cream (optional)
- In a pan sauté cut paneer in 1 tbsp ghee until golden brown. Set aside.
- In another pot heat 2 tbsp ghee and cook onions, garlic and ginger until onions are slightly browned.
- Add all the spices and mix into onions until fragrance is released about 5 seconds. Next add tomatoes, spinach, salt, and 1-cup water and mix together. Cover and cook for 10 minutes until spinach is wilted and tender.
- Next add paneer and mix in. Cook covered for additional 5 minutes. Taste for salt and adjust accordingly. Saag paneer is ready. If using cream, add it at this point and mix-in.
- Serve saag paneer garnished with chopped cilantro and with a side of chapatis, tortillas or rice.