Saag Paneer is a popular North Indian dish known for its rich and creamy spinach sauce paired with paneer, a fresh cheese common in South Asian cuisine. The dish combines aromatic spices such as ground coriander, cumin and garam masala with the earthiness of spinach and the mild, milky flavour of paneer.
Ingredients:
- 4 tbsp rapeseed or vegetable oil
- 8 oz paneer or extra firm tofu, cut into 1″ cubes
- 1 small red onion, coarsely chopped
- 6 slices fresh ginger
- 4 cloves of garlic
- 1 green serrano chilli, seeded 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 teaspoon kosher salt
- 1lb 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 home-made), to serve
Method of cooking:
Heat 2 tbsp oil in a large frying pan over medium heat. Add the paneer and cook, turning occasionally, until golden brown on all sides, about 5 minutes. Transfer paneer to a plate.
Heat the remaining 2 tbsp oil in the same frying pan. Add the onion, ginger, garlic and chilli. Cook, stirring frequently, until onion is translucent and golden brown, about 8 minutes.
Stir in tomato sauce, coriander, cumin, cayenne, turmeric and salt. Cook, stirring frequently, until sauce thickens, about 10 minutes.
Add spinach and water to frying pan. Cook, stirring occasionally, until spinach is wilted and fully cooked, about 10 minutes.
Stir in cream and paneer and cook until heated through, about 5 minutes more.
Sprinkle with garam masala just before serving with steamed rice or naan.
