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Authentic Saag Paneer

Authentic Saag Paneer

Cost $12, save $15

Source: Recommended by CookPal

  • 45 Min
  • 4 Servings
  • $12

INGREDIENTS

  • Vegetables

    • 2 bunches spinach, roughly chopped
    • 1 bunch fenugreek leaves, roughly chopped
    • 🧅 1 onion, thinly sliced
    • 🍅 1 tomato, diced
    • 🧄 3 cloves garlic, minced
    • 1 teaspoon grated fresh ginger

  • Cheese / Dairy

    • ½ pound paneer, cubed
    • 🥛 ½ cup heavy whipping cream

  • Oils & Fats

    • 3 tablespoons canola oil, divided

  • Spices

    • 1 teaspoon cumin seeds
    • 2 teaspoons garam masala
    • ½ teaspoon ground turmeric
    • ½ teaspoon cayenne pepper
    • 🧂 Salt to taste

STEPS

1

Gather all ingredients.

2

Bring a large saucepan of water to a boil; add spinach and fenugreek and cook until wilted, about 3 minutes. Drain well.

3

Transfer to a food processor and blend until finely chopped, about 5 pulses.

4

Heat 1 tablespoon canola oil in a large skillet over medium heat; add paneer cubes and fry until browned on all sides, about 5 minutes. Transfer paneer onto a plate.

5

Heat remaining 2 tablespoons canola oil in the same skillet over medium heat; add cumin seeds and fry until lightly toasted and aromatic, about 3 minutes.

6

Add onion; cook and stir until softened, 4 to 5 minutes. Add garlic and ginger and stir to coat.

7

Stir in tomato, garam masala, turmeric, and cayenne pepper; cook until tomato breaks down, stirring often, about 10 minutes.

8

Stir in pureed spinach mixture, paneer cubes, and cream; add salt to taste.

9

Reduce heat to low, cover, and simmer for 15 minutes, stirring occasionally.

NUTRIENTS

Per 1 serving

🔥

299

Calories

  • 17
    Protein
  • 18
    Carbs
  • 20
    Fats

💡 Blanching and draining the spinach ensures a smooth and vibrant green puree.For a vegan alternative, replace paneer with firm tofu and heavy cream with coconut milk.Serve with steamed basmati rice or warm naan for a complete meal.