Saag Paneer Recipe

Prepare the Spinach

Wash the spinach thoroughly under running water to remove any dirt. Boil a pot of water, add the spinach, and blanch for about 2 minutes. Drain and transfer the spinach to an ice bath to stop the cooking process. Once cooled, blend it into a smooth puree and set aside.

Prepare the Paneer

Cut the paneer into cubes. Optionally, you can lightly fry the cubes in a pan with a little oil until golden brown. This adds flavor and texture.

Sauté Aromatics

In a large pan, heat oil or ghee over medium heat. Add cumin seeds and allow them to splutter. Add the finely chopped onion and sauté until it turns translucent.

Add Ginger and Garlic

Stir in the minced ginger and garlic, cooking for another 1-2 minutes until fragrant.

Cook the Tomato

Add the pureed tomato to the pan and cook for 5 minutes, stirring occasionally until the mixture thickens.

Spice it Up

Add turmeric, red chili powder, salt, and garam masala. Mix well and cook for another 2 minutes to allow the spices to blend.

Incorporate Spinach

Pour the spinach puree into the pan, mixing it thoroughly with the spice mixture. Simmer for about 5 minutes, allowing the flavors to meld together.

Add Paneer

Gently fold in the fried or fresh paneer cubes, ensuring they are coated with the spinach mixture. Cook for an additional 2-3 minutes.

Serve

Serve hot with naan, roti, or steamed rice. Garnish with a drizzle of cream or a sprinkle of garam masala if desired.