Saag Paneer
Ingredients
- 4 tbsp. canola or vegetable oil
- 8 oz. paneer or extra-firm tofu
cut into 1" cubes
- 1 small red onion
roughly chopped
- 6 slices fresh ginger
- 4 garlic cloves
- 1 green serrano chile
seeds and white “vein” removed if you prefer less heat
- 1 c. canned tomato sauce
- 1 tbsp. ground coriander
- 1 tsp. ground cumin
- 1/2 tsp. cayenne
¼ tsp. for less heat
- 1/4 tsp. ground turmeric
- 1 tsp. kosher salt
- 1 lb. baby spinach
finely chopped
- 1/2 c. water
- 1/2 c. heavy cream
- 1/2 tsp. garam masala
- Steamed white rice or naan
for serving, store-bought or homemade
Directions
- 1
In a large nonstick or cast-iron skillet, heat 2 tablespoons oil over medium heat until it shimmers. Add the paneer in one layer and cook until brown on one side, about 2 minutes. Flip and cook until brown on the other side, another 2 minutes. (The paneer will splatter, so be careful!) Transfer the paneer to a bowl filled with hot tap water to help keep it soft.
- 2
Pulse the onion, ginger, garlic, and chile in a food processor until minced. (You may need to add a bit of water to the processor.)<br>
- 3
In a large Dutch oven or saucepan, heat the remaining oil over medium heat until it shimmers. Add the onion paste and cook until light brown and some of it sticks to the bottom of the pan, about 2 minutes.
- 4
Stir in the tomato sauce, coriander, cumin, cayenne, turmeric, and salt. Lower the heat and simmer, partially covered, for about 8 minutes.
- 5
Add spinach and cook, covered, until wilted, about 4 minutes. Stir in the water and simmer, covered, until spinach turns a pale green color, about 15 minutes.
- 6
Drain the paneer and add it to the spinach, along with the cream and garam masala. Continue to simmer the curry, covered, stirring occasionally, about 5 minutes.
- 7
Serve warm alongside <a href="https://www.delish.com/cooking/a20089653/how-to-cook-rice/" target="_blank">cooked rice</a> or <a href="https://www.delish.com/cooking/recipe-ideas/a37886728/naan-bread-recipe/" target="_blank">naan</a>.<br>
Saag Paneer
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About this Recipe
Craving the rich, comforting flavors of a robust Indian curry without the hassle of a restaurant visit? This Saag Paneer recipe brings that authentic, deeply satisfying experience right to your home kitchen. It's a staple in many Indian restaurants, now made easy for you to recreate.
Why This Recipe Works
This recipe stands out for its straightforward approach to a complex-tasting dish. By focusing on a manageable list of key ingredients, you achieve that coveted restaurant-quality depth without feeling overwhelmed. It’s designed to deliver the classic, savory notes of Saag Paneer, making it a reliable choice for your Indian cooking repertoire.
What to Expect
Prepare for a culinary journey that delivers a delightful balance of earthy spinach, rich paneer, and a symphony of aromatic spices. You'll savor the warmth of ginger, garlic, and serrano chile, perfectly mellowed by sweet notes from tomato sauce and the creaminess of heavy cream. Each bite offers a tender paneer texture complemented by the finely chopped spinach, creating a hearty and deeply flavored experience that's both comforting and exotic. This dish is designed to be a satisfying centerpiece for any meal.
Customization & Variations
Feel free to swap out the paneer for extra-firm tofu if you're looking for an alternative, as both are excellent in this curry. Adjust the heat to your preference by removing the seeds and white “vein” from the serrano chile for less spice, or by reducing the cayenne to ¼ tsp. For a richer flavor, consider blooming your spices briefly in the hot oil before adding other ingredients.
Serving & Context
This Saag Paneer is perfect for a cozy weeknight dinner or a special occasion with friends. Serve it generously alongside warm steamed white rice or with fluffy naan (store-bought or homemade) to truly complete the authentic Indian dining experience. It's a dish that invites you to gather and enjoy.