Saag Paneer Recipe

• Total: 1 hr 20 min
• Prep: 10 min
• Inactive: 25 min
• Cook: 45 min
• Level: Easy
• Yield: 4 servings
• Nutritional Analysis Per Serving (Serving Size: 1 of 4 servings)
  Calories: 881
  Total Fat: 63 g
  Saturated Fat: 27 g
  Carbohydrates: 46 g
  Dietary Fiber: 8 g
  Sugar: 29 g
  Protein: 40 g
  Cholesterol: 137 mg
  Sodium: 1757 mg

Ready to create a restaurant-worthy Paneer with Spinach that bursts with aromatic spices? This easy recipe delivers creamy, flavorful comfort in just over an hourperfect for weeknight magic!

Ingredients

• 1 teaspoon turmeric
• 1/2 teaspoon cayenne
• Kosher salt
• 3 tablespoons plus 1 1/2 tablespoons vegetable oil
• 12 ounces paneer (Indian cheese, store-bought or homemaderecipe below), cut into 1-inch cubes (see Cook's Note*)
• 1 (16-ounce package) frozen chopped spinach
• 1 medium white onion, finely chopped
• 1 (1-inch thumb) ginger, peeled and minced (about 1 tablespoon)
• 4 cloves garlic, minced
• 1 large green serrano chile, finely chopped (seeds removed if you don't like it spicy!)
• 1/2 teaspoon store-bought or homemade garam masala (recipe below)
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1/2 cup plain yogurt, stirred until smooth

Instructions

1. In a spacious bowl, whisk together turmeric, cayenne, 1 teaspoon salt, and 3 tablespoons oil. Gently toss in paneer cubesmarinate while prepping for maximum flavor infusion!
2. Defrost spinach in microwave (5 min high power), then blend smooth in food processor (or finely mince by hand).
3. Heat large nonstick skillet over medium; add marinated paneer. Brown each side (2-3 min total), then plate.
4. In same skillet, add remaining 1 1/2 tablespoons oil, onions, ginger, garlic, chile. Cook to deep golden-brown (~15 mindon't rush this flavor base!) Add water splashes if sticking.
5. Stir in garam masala, coriander, cumin; cook fragrant (3-5 min), adding water to prevent burning.
6. Mix in pureed spinach, salt, 1/2 cup water; simmer uncovered 5 min.
7. Off heat, stir in yogurt smoothly. Add browned paneer, reheat covered ~5 min. Serve hot and savor every spiced bite!

Paneer: Homemade Indian Cheese

Yield: Makes 12 ounces

1. Line colander with double cheesecloth over sink.
2. Heat 8 cups whole milk to soft boil (medium, stir oftennonstick ideal).
3. Low heat; add 1/4 cup lemon juice. Curds separate from whey.
4. Strain into cheesecloth; rinse curds cool water. Squeeze, hang 5 min.
5. Twist into block on plate, weight with top plate + cans; chill 20 min.

Pro tip: If no curdle, add more lemon (1-2 tbsp), heat/stir gently.

Aarti's Hot (not heavy!) Homemade Garam Masala

Yield: ~1/2 cup

1. Grind: 3 cinnamon sticks (~3 tbsp bark), 3 tbsp cloves, 1/4 cup green cardamom seeds, optional 4 black cardamom seeds (~1 tbsp). Store airtight, away from light.

Paneer shines freshest homemadesuperior texture to store-bought! Find in upscale/Asian markets.

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