Creamy Saag Paneer

Name: Creamy Saag Paneer
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2
Cuisine: International
Ingredients: 200 gram Paneer; 500 gram Fresh Spinach; 1 medium Onion; 3 cloves Garlic Cloves; 1 inch piece Ginger; 1 number Green Chili; 1 teaspoon Cumin Seeds; 0.5 teaspoon Turmeric Powder; 1 teaspoon Coriander Powder; 0.5 teaspoon Garam Masala; to taste Salt; 2 tablespoons Cooking Oil; 2 tablespoons Fresh Cream; 0.25 cup Water

"A classic North Indian dish featuring cubes of Indian cheese (paneer) cooked in a rich, spiced purée of spinach and other leafy greens (saag). This balanced version offers a delightful blend of flavors and textures, perfect for a satisfying meal."

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Paneer
7.1 oz
Fresh Spinach
1.1 lbs
Onion
1 medium
Garlic Cloves
3 cloves
Ginger
1 inch piece
Green Chili
1 number
Cumin Seeds
1 teaspoon
Turmeric Powder
0.5 teaspoon
Coriander Powder
1 teaspoon
Garam Masala
0.5 teaspoon
Salt
to taste
Cooking Oil
2 tablespoons
Fresh Cream
2 tablespoons
Water
0.3 cup

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Wash the spinach thoroughly. Blanch the spinach in boiling water for 2-3 minutes, then immediately transfer it to an ice bath to retain its color. Drain and squeeze out excess water.

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1
Wash the spinach thoroughly. Blanch the spinach in boiling water for 2-3 minutes, then immediately transfer it to an ice bath to retain its color. Drain and squeeze out excess water.
2
Blend the blanched spinach with ginger, garlic, and green chili into a smooth purée. Add a little water if needed to aid blending.
3
Cut the paneer into 1-inch cubes. You can lightly pan-fry or deep-fry them until golden brown if desired, or use them as is.
4
Heat cooking oil in a pan or kadai over medium heat. Add cumin seeds and let them splutter.
5
Add finely chopped onion and sauté until golden brown.
6
Add turmeric powder and coriander powder. Sauté for 30 seconds until aromatic.
7
Pour in the spinach purée and mix well. Cook for 5-7 minutes, stirring occasionally, allowing the flavors to meld and the mixture to thicken.
8
Add the paneer cubes and salt to taste. Mix gently and cook for another 2-3 minutes.
9
Stir in the garam masala and fresh cream (if using). Cook for 1 minute more, then remove from heat.
10
Serve hot with naan, roti, or rice.