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Saag Paneer

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  • May 21, 2021
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This robust curry is a staple in many Indian restaurants. With a manageable ingredient list, ours is easy to recreate at home. Blocks of paneer are readily available in many large supermarkets.

Want to make this vegan? Swap in extra-firm tofu (pressed to remove excess liquid) and canned coconut milk to replace the heavy cream.

Chopping all the baby spinach (a whole pound!) is the hardest part of this prep. To save time, microwave it first so it steams, then chop.

Ingredients

  • 4 Tbsp.canola or vegetable oil
  • 8 oz.paneer or extra-firm tofu, cut into 1″ cubes
  • 1small red onion, roughly chopped
  • 6slices fresh ginger
  • 4garlic cloves
  • 1green 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 (store-bought or homemade), for serving

Directions

    1. Step 1In 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. Step 2Pulse the onion, ginger, garlic, and chile in a food processor until minced. (You may need to add a bit of water to the processor.)
    3. Step 3In 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. Step 4Stir in the tomato sauce, coriander, cumin, cayenne, turmeric, and salt. Lower the heat and simmer, partially covered, for about 8 minutes.
    5. Step 5Add 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. Step 6Drain 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. Step 7Serve warm alongside cooked rice or naan.

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