Saag Paneer
Ingredients
- 1 pound fresh baby spinach
about 8 packed cups
- 2 tablespoons ghee
- 8 ounces paneer
cut into 1-by-1/2-inch pieces
- 1/2 cup finely chopped yellow onion
- Kosher salt and black pepper
- 1 tablespoon freshly grated peeled ginger
from a 2-inch piece
- 2 teaspoons grated garlic
from about 3 cloves
- 1 serrano chile
stemmed and minced
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cumin
- 1/2 cup heavy cream
- Steamed rice and/or Indian flatbread
for serving
Directions
- 1
In a food processor, working in batches, pulse spinach until minced but not puréed. Do not pack the spinach too tightly or it won’t get evenly chopped. You should have about 3 packed cups of minced spinach.
- 2
Heat 1 tablespoon ghee over medium in a large nonstick skillet. When it shimmers, add paneer and cook, turning occasionally, until golden all over, 5 to 7 minutes. Using tongs or a fish spatula, transfer cheese to a plate, leaving as much ghee as possible in the skillet.
- 3
Reduce heat to medium-low, add the remaining 1 tablespoon ghee and the onion, and season with salt and pepper. Cook, stirring occasionally, until softened but not browned, about 5 minutes.
- 4
Add ginger, garlic and chile, and cook, stirring occasionally, until fragrant and well incorporated, 1 minute. Stir in coriander and cumin until well blended.
- 5
Add minced spinach and 1/2 cup water, and increase the heat to medium. Season with salt and pepper and cook, stirring occasionally, until spinach is completely soft and most of the liquid is absorbed, about 8 minutes.
- 6
Stir in heavy cream and paneer until well incorporated. Season with salt and pepper. Transfer to a serving bowl.
- 7
Divide rice and/or flatbread among 4 shallow bowls or plates. Pass the saag paneer to spoon on top.
Saag Paneer
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About this Recipe
Craving a flavorful, comforting Indian dish that’s both vibrant and deeply satisfying? This Saag Paneer recipe delivers meltingly soft greens and tender, firm paneer cheese, all infused with aromatic spices, making it a perfect meal for any night.
What sets this Saag Paneer apart is the harmonious balance of its elements: the gentle heat from serrano chiles beautifully contrasts with the creamy richness, while the paneer maintains its delightful, non-melting texture. Finely chopping the fresh greens before cooking ensures they break down quickly into a luxurious, silky gravy, making for a truly authentic experience.
You'll experience a deeply satisfying dish where fresh spinach, stewed with aromatic ginger, garlic, and a hint of serrano chile, becomes wonderfully soft and flavorful. Each bite offers a creamy texture from the heavy cream, perfectly complemented by the mild, firm cubes of Indian paneer cheese that hold their shape. The spices, including coriander and cumin, create a warm, inviting profile without overwhelming the fresh green flavors.
For a milder Saag Paneer, simply remove the seeds from the serrano chile before mincing. To adjust the richness, you can swap the heavy cream for plain yogurt, which still adds body and a subtle tang. If you're short on time, thawed chopped frozen spinach works perfectly, just remember to drain and squeeze out all excess liquid for the best texture.
This inviting Saag Paneer is ideal for a cozy weeknight dinner or as part of a larger Indian feast. Serve it alongside warm steamed rice or your favorite Indian flatbread, such as naan, to fully enjoy its rich, spiced flavors.