This is a saag paneer that uses a truckload of spinach, gets tang from buttermilk and a finishing squeeze of fresh lemon, magic from a host of spices, and a Saag Paneer Inspiration. Saag Paneer (Spinach with Fresh Indian Cheese). A surprisingly easy weeknight dinner, vegetarian friendly saag paneer is a quick, creamy curry, thick with fresh spinach and dotted with squeaky Indian.

Ingredients of Saag Paneer

  1. It's 1 teaspoon of turmeric.
  2. You need 1/2 teaspoon of cayenne.
  3. It's of Kosher salt.
  4. Prepare 1 1/2 tablespoons of vegetable oil.
  5. It's 8 ounces of paneer.
  6. Prepare 1 (16 ounce) of package) frozen chopped spinach.
  7. It's 1 of medium white onion, finely chopped.
  8. You need 1 (1 inch) of thumb) ginger, peeled and minced (about 1 tablespoon).
  9. It's 4 cloves of garlic, minced.
  10. It's 1 of large green serrano chile, finely chopped.
  11. You need 1/2 teaspoon of store-bought or homemade garam masala, recipe follows.
  12. It's 2 teaspoons of ground coriander.
  13. It's 1 teaspoon of ground cumin.
  14. You need 1/2 cup of plain yogurt, stirred until smooth.

Saag Paneer step by step

  1. In a large bowl, whisk together the turmeric, cayenne, 1 teaspoon salt and 1 tablespoon oil. Gently, drop in the cubes of paneer and gently toss, taking care not to break the cubes if you're using the homemade kind. Let the cubes marinate while you get the rest of your ingredients together and prepped..
  2. Thaw the spinach in the microwave in a microwave-safe dish, 5 minutes on high, then puree in a food processor until smooth. Alternatively, you can chop it up very finely with your knife..
  3. Place a large nonstick skillet over medium heat, spray with cooking spray, and add the paneer as the pan warms. In a couple of minutes give the pan a toss; each piece of paneer should be browned on one side. Fry another minute or so, and then remove the paneer from the pan onto a plate..
  4. Add the remaining 1/2 tablespoon oil to the pan. Add the onions, ginger, garlic and chile. Now here's the important part: saute the mixture until it's evenly toffee-coloured, which should take about 15 minutes. Don't skip this step - this is the foundation of the dish! If you feel like the mixture is drying out and burning, add a couple of tablespoons of water..
  5. Add the garam masala, coriander and cumin. If you haven't already, sprinkle a little water to keep the spices from burning. Cook, stirring often, until the raw scent of the spices cook out, and it all smells a bit more melodious, 3 to 5 minutes..
  6. Add the spinach and stir well, incorporating the spiced onion mixture into the spinach. Add a little salt and 1/2 cup of water, stir, and cook about 5 minutes with the lid off..
  7. Turn the heat off. Add the yogurt, a little at a time to keep it from curdling. Once the yogurt is well mixed into the spinach, add the paneer. Turn the heat back on, cover and cook until everything is warmed through, about 5 minutes. Serve..

It's widely eaten across India but this version hails from Punjab. Felicity Cloake: It's a classic vegetarian Indian restaurant dish that's quick and easy to make. But do you like yours wet or dry? And is frozen spinach ever acceptable? Saag paneer is a popular mild vegetarian dish made of Indian cheese and fresh greens (usually spinach) simmered gently in spices.

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