Saag Paneer Recipe – Puréed Spinach with Paneer
Dish Name: Saag Paneer
Description: A comforting, traditional North Indian dish featuring puréed spinach mixed with golden cubes of paneer, delicately spiced with green chilies and seasoned to perfection.
Spice Level: Medium
Dietary Information: Vegetarian
Preparation Time: 20 minutes
Cook Time: 30 minutes
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Butter or vegetable oil | 1 tbsp butter or 2 tbsp vegetable oil |
| Baby spinach (washed) | 750g |
| Green chillies (roughly chopped) | 1-2 |
| Paneer (cubed and lightly fried, optional) | 200g |
| Cumin seeds | 1 tsp |
| Garlic (finely chopped) | 4 cloves |
| Onion (finely chopped) | 1 medium |
| Ginger (grated) | 1 inch |
| Coriander powder | 1 tsp |
| Garam masala | 1 tsp |
| Salt | To taste |
| Water | As needed |
Nutritional Information (Per Serving)
| Nutrient | Amount (approx) |
|---|---|
| Calories | 210 kcal |
| Protein | 9g |
| Carbohydrates | 12g |
| Fat | 15g |
| Fiber | 6g |
| Sugar | 2g |
| Sodium | 150mg |
Instructions
Step 1: Sauté the Spinach
- Heat 1 tablespoon of butter or 2 tablespoons of vegetable oil in a large pan over medium heat.
- Add the washed spinach to the pan, stirring gently until the leaves have just wilted (about 2-3 minutes). Once wilted, remove from heat and allow the spinach to cool.
Step 2: Purée the Spinach
- Once cooled, add 1 or 2 roughly chopped green chillies to the pan with the spinach.
- Using a hand blender, blend the spinach and chillies together to form a smooth purée. Set the spinach purée aside.
Step 3: Prepare the Tempering (Tadka)
- In the same pan, heat another tablespoon of oil or butter over medium heat. Add 1 teaspoon of cumin seeds and let them sizzle for a few seconds.
- Add 4 finely chopped garlic cloves, and cook until they become golden brown and fragrant.
- Add 1 medium chopped onion and grated ginger. Cook until the onion turns translucent and soft (about 5 minutes).
Step 4: Combine and Spice
- Stir in 1 teaspoon of coriander powder, and 1 teaspoon of garam masala. Cook the spices for about 30 seconds to release their aroma.
- Add the prepared spinach purée to the pan, stirring to combine everything thoroughly.
- Season with salt to taste, and add a little water if the mixture appears too thick.
Step 5: Add the Paneer
- Gently fold in the fried paneer cubes (if using) into the spinach mixture. Simmer on low heat for another 5 minutes, allowing the flavors to meld together.
Step 6: Serve
- Serve your delicious Saag Paneer hot with roti, naan, or rice. Garnish with a drizzle of cream or a pinch of garam masala for an extra touch.
Chef’s Tip:
- For a more indulgent version, replace some of the oil with ghee and stir in a little cream before serving for a rich, creamy finish.
- For a vegan option, swap paneer for tofu and use plant-based butter or oil.
