Description
This easy homemade Saag Paneer recipe brings the rich flavors of Indian cuisine to your kitchen with fresh spinach, aromatic spices, and golden-fried paneer cubes simmered in a creamy yogurt sauce. Perfect for a comforting vegetarian meal, it’s both delicious and nutritious.
Ingredients
Scale
Paneer Marinade
- 2 teaspoons turmeric
- 1 teaspoon cayenne pepper
- Kosher salt, to taste
- 2 tablespoons vegetable oil
- 12 ounces paneer, cut into 1-inch cubes
Spinach and Aromatics
- 32 ounces spinach or other leafy greens, fresh or frozen
- 1 medium sized onion, diced
- 1 (1-inch) piece ginger, peeled and grated
- 4 garlic cloves, diced
Spices and Finish
- 1 teaspoon garam masala
- 2 teaspoons ground coriander
- 1 teaspoon cumin
- 1/2 cup plain yogurt
Instructions
- Marinate the Paneer: In a medium bowl, whisk together turmeric, cayenne pepper, kosher salt, and vegetable oil. Add the paneer cubes and toss well to coat evenly with the spice mixture. Set aside to marinate for a few minutes while preparing other ingredients.
- Prepare the Spinach: Place the spinach in a microwave-safe dish. If using frozen, follow package instructions; if fresh, microwave with a few tablespoons of water for several minutes until wilted. Drain and squeeze out all excess moisture using a clean kitchen towel, then chop the spinach finely.
- Fry the Paneer: Heat a large nonstick skillet over medium heat. Add the marinated paneer cubes to the pan. After a few minutes, flip each cube to cook the other side until golden brown. Once browned on all sides, remove paneer with a slotted spoon and set aside, leaving the oil in the pan.
- Sauté Onions, Garlic, and Ginger: Add diced onions, garlic, and grated ginger to the remaining oil in the skillet. Cook over medium heat for about 15 minutes until the mixture turns dark brown, stirring often. If it starts to dry out, add a few tablespoons of water to prevent burning.
- Add Ground Spices: Stir in garam masala, ground coriander, and cumin. Sprinkle in a little water to prevent the spices from sticking or burning. Continue cooking for about 5 minutes until the spices become fragrant, stirring frequently.
- Incorporate Spinach: Add the chopped spinach to the skillet and mix thoroughly with the spiced onion mixture. Season with salt to taste, add 1/4 cup of water, and cook for another 5 minutes to allow flavors to meld.
- Finish with Yogurt and Paneer: Turn the heat to low and stir in the plain yogurt gently until fully incorporated. Add the fried paneer cubes back to the skillet. Cover and cook just until everything is warmed through, ensuring the yogurt does not boil to avoid curdling.
Notes
- If you cannot find paneer, you can substitute with firm tofu or halloumi cheese, though the texture and flavor will vary.
- To reduce spice heat, adjust cayenne pepper quantity to taste or omit it.
- For a creamier texture, you can add a splash of heavy cream or additional yogurt at the end.
- This dish pairs beautifully with basmati rice or warm naan bread for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 283
- Sugar: 3 grams
- Sodium: 400 mg
- Fat: 19.9 grams
- Saturated Fat: 8 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 11.9 grams
- Fiber: 5 grams
- Protein: 17.3 grams
- Cholesterol: 30 mg
