Saag Paneer Recipe

Salt and fry paneer

Toss paneer cubes with 1 tsp kosher salt. Heat 2 tbs vegetable oil in a nonstick skillet over medium heat. When hot, add paneer in a single layer and shallow-fry, turning occasionally, until golden on at least two sides, about 6–8 minutes. Remove to a paper-towel-lined plate and set aside.

If you prefer softer paneer, skip frying and add cubes directly to the curry in step 'Finish curry'.

Blanch and purée spinach

Bring a medium pot of water to a boil and add the spinach leaves. Blanch for 30–45 seconds until wilted, then immediately transfer to an ice bath. Drain and squeeze out excess water. Roughly chop and transfer to a blender or use an immersion blender to purée to a smooth or slightly textured consistency (about 1 cup purée). Reserve.

Sweat aromatics

In a large skillet or heavy saucepan, heat 2 tbs oil or ghee over medium heat. Add cumin seeds and let them sizzle 20–30 seconds until fragrant. Add the finely chopped onion and a pinch of salt, and cook, stirring, until soft and golden, about 6–8 minutes. Add minced garlic, minced ginger, and minced green chilies; cook 1–2 minutes until raw aroma dissipates.

Cook tomatoes

Add the chopped tomatoes to the pan with 1 tsp turmeric and 1 tsp ground coriander. Cook, stirring occasionally, until tomatoes break down and oil separates slightly from the tomato mixture, about 8–10 minutes. If the mixture looks dry, add 2–4 tbs water to prevent sticking.

Stir in 1 tsp house-roasted garam masala and 1 tsp red chili powder (optional). Cook with the tomato-onion base for 1 minute to bloom the spices. Taste and add up to 1 tsp salt more if needed.

Combine spinach and simmer

Add the spinach purée to the tomato-spice mixture and stir to combine. Pour in 1 to 1 1/2 cups of the water or vegetable broth to reach a saucy consistency (reserve the rest of the liquid for adjusting thickness). Bring to a gentle simmer and cook for 5–7 minutes to allow flavors to meld.

Finish with paneer and cream

Add the fried paneer cubes to the simmering saag. Gently stir to coat and simmer 3–4 minutes so the paneer warms through and absorbs flavor. Stir in 1 tbs heavy cream and 1 tsp lemon juice; if the curry is too thick, add remaining water/broth 2 tbs at a time until desired consistency is reached. Adjust salt to taste.

Sprinkle additional 1 tsp garam masala and chopped cilantro over the curry before serving.

Serve hot as a to-go curry with daal, raita, and masala slaw on the side. Keeps refrigerated up to 3 days; reheat gently on the stove adding a splash of water or cream to loosen sauce.