Saag Paneer
This saag paneer recipe is a delicious vegetarian curry made with creamy paneer, aromatic spices, and beautiful leafy greens.
Equipment
- 1 Saute Pan
- 1 Pot
Ingredients
- 12 oz paneer
- 12 - 15 Swiss chard leaves (or other tough leafy green)
- 1 cup spinach (or other green)
- 2 tb ghee
- 1 medium yellow onion, chopped
- 1 inch piece of ginger, finely chopped
- 1 serrano, minced (remove the membrane and seeds if you don't like spicy)
- 4 garlic cloves
- ½ large tomato, diced
- 2 tsp cumin seeds
- 1 tsp turmeric
- 2 tsp coriander
- ½ tsp garam masala
- ½ tsp red chili powder
- 3 tb heavy cream
- kosher salt and pepper to taste
Recipe Instructions
- Once the greens have cooled, add them to a blender with about ¼ cup of water (or however much is needed for it to blend smooth).
- Cut the paneer into ¼ or ½ in thick rectangles. Poke a couple small holes in each piece.
- Melt ghee in pan over medium heat. Once hot, add paneer and cook for roughly 2 minutes on each side or until golden brown. Remove from pan and sprinkle with salt.
- Add ghee to pan over medium heat and once melted, add cumin seeds. Once they start to pop, add the chopped onion. Once translucent, add ginger, serrano, and garlic and couple for 2 minutes or until fragrant.
- Next add chopped tomato and cook for another 2 minutes. Add about 2 tb of water. Allow to simmer so the onion and tomato make a gravy.
- Next, stir in all the spices- turmeric, red chili powder, garam masala, salt, and coriander.
- Add the paneer and allow to simmer for 2 - 3 minutes so paneer can soak up some flavor. Turn off the heat and add cream.
- Serve hot with roti, naan, or basmati rice.
Nutrition
Calories: 362kcalCarbohydrates: 4gProtein: 13gFat: 33gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 88mgSodium: 31mgPotassium: 58mgFiber: 0.5gSugar: 0.4gVitamin A: 256IUVitamin C: 1mgCalcium: 432mgIron: 1mg
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