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© 2016 Simon Majumdar

All Rights Reserved

Saag Paneer

(Indian Curd Cheese & Spinach)

Saag Paneer

 

Saag paneer is one dish that is found in almost all the Indian restaurants and is loved by everyone. It is the most famous Indian vegetarian curry.

Simon Majumdar's Saag Paneer Recipe

Saag Paneer Recipe

 

Ingredients

  • 2 Cups Frozen Spinach
  • 1 Cup Diced Paneer*
  • 2 Fresh Green Chiles (Deseeded and Minced)
  • 2 tsp Ground Coriander powder
  • 2 tsp Grond Cumin powder
  • 1 tsp Kasmiri Chili powder
  • ½ tsp Ground Turmeric powder
  • ½ tsp Garam Masala
  • 1 Large White Onion (Finely Diced)
  • 4 Cloves Garlic (Peeled and Pureed With the Ginger)
  • 2 inch Ginger (Peeled and Pureed. See Above)
  • Salt to taste
  • 2 tbsp Vegetable Oil
  • ½ Cup Heavy Cream
 
Instructions
  1. Cut the paneer into even cubes of around 1 cm.
  2. Toss them with the chili powder, the turmeric and the salt and place in the fridge for 30 minutes.
  3. Defrost the spinach in the microwave and stir in the finely minced green chilies.
  4. Add ¼ of heavy cream and blend the mixture to a fine puree with a stick blender.
  5. Puree the ginger and garlic together with a little water and salt to form a paste.
  6. Heat 2 tablespoons of oil in a heavy bottomed pan.
  7. Remove the paneer from the fridge and shallow fry the cubes until they are brown on all sides.
  8. Remove from the pan and drain on kitchen towel.
  9. Add more oil to the pan if needed, and then add the chopped onions.
  10. Cook until the onion is golden brown and then add the ginger/garlic paste.
  11. Cook for 3 minutes and then add the ground spices (except the garam masala – this is usually added as a final flavoring). If the mixture begins to stick at this point, add a few teaspoons of water.
  12. Cook on a low heat for around 4-5 minutes until the spices lose their raw aroma.
  13. Add the spinach/chili puree and combine well with the spice mixture.
  14. Cook on a low heat for a further 5 minutes and then add the browned paneer cubes.
  15. Add the remaining ¼ Cup of Heavy Cream.
  16. Season with salt to taste and sprinkle in the garam masala.
  17. Sprinkle over the juice of one lime just before serving.
 
 
*To make your own paneer, bring 1 gallon of whole milk to the boil and then add ¼ cup of vinegar. The curds and whey will separate immediately. Strain the curds in a cheese cloth and hang over the faucet for an hour. Press gently to remove any final drops of liquid and remove from the cloth. Voila, you have homemade paneer.