Description
A classic Indian Saag Paneer recipe featuring fresh spinach and cubed paneer cooked with aromatic spices, garlic, ginger, and a touch of creamy heavy cream. Ready in 30 minutes, this flavorful dish is perfect served hot alongside naan or rice.
Ingredients
Scale
Vegetables & Herbs
- 4 cups fresh spinach
- 1 medium onion, finely chopped
- 4 garlic cloves, minced
- 1-inch piece fresh ginger, grated
Spices
- 1 tsp cumin seeds
- 1 tsp coriander powder
- ½ tsp turmeric powder
Dairy
- 250g paneer, cubed
- ½ cup heavy cream
Others
- Salt and pepper to taste
- 2 tbsp oil (for sautéing) – inferred
Instructions
- Prepare Spinach: Thoroughly wash the fresh spinach. Blanch it by boiling in water for two minutes, then immediately plunge into ice water to preserve its bright green color. Drain the spinach well and set aside.
- Sauté Spices and Onions: Heat oil in a large skillet over medium heat. Add cumin seeds and cook until they start to sizzle and release their aroma. Add the finely chopped onions and sauté until they turn golden brown, enhancing their sweetness and flavor.
- Add Aromatics: Stir in the minced garlic and grated fresh ginger. Cook for about 30 seconds until fragrant, being careful not to burn the garlic.
- Cook Spinach with Spices: Add the blanched spinach to the skillet along with coriander powder, turmeric powder, salt, and pepper. Cook the mixture for about five minutes to allow the flavors to meld together and the spinach to fully absorb the spices.
- Add Cream and Paneer: Lower the heat to a gentle simmer and stir in the heavy cream and cubed paneer. Continue to cook for another five minutes, allowing the cream to enrich the dish and the paneer to warm through and absorb the flavors.
- Serve: Remove from heat and optionally garnish with a swirl of additional cream. Serve the Saag Paneer hot accompanied by naan bread or steamed rice for a complete and satisfying meal.
Notes
- Blanching the spinach before cooking preserves its vibrant green color and removes bitterness.
- Use fresh paneer for best texture; if unavailable, firm tofu can be a substitute for a different variation.
- Adjust cream quantity to make dish richer or lighter based on preference.
- Serve immediately for best taste and texture.
- This dish can be made vegan by substituting cream with coconut milk and paneer with tofu.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
