The BEST Saag Paneer
A popular Punjabi curry made using leafy greens and cheese, this dish is very popular on the Indian takeout scene and for good reason! This is a comforting, delicious recipe to have on hand
Servings: 5 servings
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Ingredients
- 1.1 lb (½ kg) paneer cubed
- oil as needed
- 1 (110 g) medium onion finely chopped
- 6 cloves garlic minced
- 1 tablespoon ginger minced
- 1.5 teaspoon cumin seeds
- 2 teaspoon coriander powder
- salt to taste
- 0.5 teaspoon chili flakes
- 0.5 teaspoon turmeric
- 2 lb (1 kg) mixed leafy greens, chopped - either fresh, frozen or tinned mustard leaves, spinach, spring greens, arugula etc
- 5 tablespoon (75 ml) double cream known as heavy whipped cream in the US
Instructions
- Heat enough oil in a pot/pan to generously fry the paneer in. Once hot, add the paneer and fry on a medium-high heat, stirring often to ensure the paneer browns evenly. Once the paneer is golden, drain and set aside.
- If the oil in the pot/pan doesn't have small bits of paneer crumbs remaining, you may re-use the oil for the next step. You just need about 3-4tbsp of it, so remove any excess. If the oil has crumbs, you can switch out for a new batch of oil.
- In the oil, add the chopped onion and fry until translucent. Add the ginger, garlic and spices and fry for 2 more minutes.
- Add in the leafy greens. Allow them to wilt and release their water fully on a medium to high heat without the lid.
- At this stage, if you want a smoother saag base, you can pulse it in the food processor. I didn't want a smooth base, so I didn't.
- Add in the paneer. Allow everything to simmer together on a medium heat for a few minutes, stirring in the double cream right at the end.
Notes
For pictures of the recipe step-by-step, please refer to the blog post
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