Easy Homemade Saag Paneer (Printer-Friendly)
Savory spinach and paneer cooked with warm spices and yogurt for a rich, comforting dish.
# The Ingredients You'll Need:
→ Spices and Seasonings
01 -
2 teaspoons turmeric
02 -
1 teaspoon cayenne pepper
03 -
Kosher salt, to taste
04 -
1 teaspoon garam masala
05 -
2 teaspoons ground coriander
06 -
1 teaspoon cumin
→ Oils and Dairy
07 -
2 tablespoons vegetable oil
08 -
1/2 cup plain yogurt
→ Main Ingredients
09 -
12 ounces paneer, cut into 1-inch cubes
10 -
32 ounces spinach or other leafy greens, fresh or frozen
11 -
1 medium onion, diced
12 -
1-inch piece ginger, peeled and grated
13 -
4 garlic cloves, diced
# Step-by-Step Instructions:
01 -
In a medium bowl, whisk turmeric, cayenne, kosher salt, and vegetable oil. Add paneer cubes and toss to coat evenly. Let marinate while preparing other ingredients.
02 -
Microwave spinach in a suitable dish according to package directions if frozen, or with a few tablespoons of water if fresh, until wilted. Drain thoroughly and squeeze out excess moisture with a kitchen towel. Chop finely.
03 -
Heat a large nonstick skillet over medium heat. Add marinated paneer cubes and cook until golden brown on one side. Flip and brown other side. Remove paneer with a slotted spoon, leaving oil in the pan.
04 -
Add diced onions, garlic, and grated ginger to skillet with remaining oil. Sauté over medium heat until dark brown, approximately 15 minutes. Add several tablespoons of water if mixture begins to dry out.
05 -
Incorporate garam masala, ground coriander, and cumin into the sautéed aromatics. Sprinkle water as needed to prevent burning. Cook while stirring frequently for about 5 minutes until spices release fragrance.
06 -
Add the prepared spinach to the skillet and mix thoroughly. Season with salt to taste. Add 1/4 cup water and simmer the mixture for 5 minutes.
07 -
Lower heat and stir in plain yogurt until fully incorporated. Add the cooked paneer cubes back into the pan, cover, and gently warm through before serving.
# Extra Tips:
01 -
Queso blanco can substitute paneer, but omit salt in the initial marinade. Alternative leafy greens like kale or mustard greens may be used instead of spinach. Store leftovers refrigerated up to 4 days or frozen up to 3 months.