Saag Paneer Panir Indian Spinach and Cheese
Experience the vibrant flavors of authentic Indian cuisine with this Saag Paneer, a hearty and wholesome dish featuring tender cubes of golden-fried paneer submerged in a luscious, spiced spinach puree. This classic recipe combines fresh spinach, aromatic spices like garam masala and cumin, and a touch of cream for a velvety finish. Perfectly balanced with earthy undertones and a hint of heat from green chilies, it’s a comforting, vegetarian delight that pairs beautifully with warm naan or fluffy basmati rice. With just 20 minutes of prep time, this restaurant-quality dish is surprisingly easy to recreate at home, making it an ideal choice for an impressive weeknight dinner or a vibrant addition to your next Indian-inspired feast.
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Recipe Information
Ingredients
- 250 grams Paneer
- 500 grams Fresh spinach
- 3 tablespoons Ghee or vegetable oil
- 1 medium (finely chopped) Onion
- 4 (minced) Garlic cloves
- 1 tablespoon (grated) Fresh ginger
- 2 (chopped, adjust to taste) Green chilies
- 2 medium (finely chopped) Tomatoes
- 1 teaspoon Garam masala
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Turmeric powder
- 2 tablespoons Heavy cream
- 1 teaspoon (or to taste) Salt
- 0.5 cup Water
Instructions
Cut the paneer into 1-inch cubes. Heat 2 tablespoons of ghee or vegetable oil in a frying pan over medium heat and fry the cubes until they are golden on all sides. Remove and set aside.
Wash the spinach thoroughly and blanch it in boiling water for 2 minutes. Then transfer it to a bowl of ice water to stop the cooking. Drain and blend into a smooth puree using a blender or food processor.
In a large pan, heat 1 tablespoon of ghee or oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic, grated ginger, and green chilies. Cook for 1-2 minutes, until fragrant.
Add the chopped tomatoes, garam masala, ground cumin, ground coriander, turmeric powder, and salt. Cook for 5-7 minutes or until the tomatoes break down and the mixture becomes a thick paste.
Pour in the spinach puree and mix well. Add 1/2 cup of water to adjust the consistency. Simmer on low heat for 5 minutes.
Stir in the heavy cream and fried paneer cubes. Cook for an additional 5 minutes to allow the flavors to combine.
Taste and adjust seasoning with more salt or cream if needed.
Serve hot with naan or basmati rice.
Nutrition Facts
Calories |
1525 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.1 g | 146% | |
| Saturated Fat | 64.7 g | 324% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 310 mg | 103% | |
| Sodium | 2296 mg | 100% | |
| Total Carbohydrate | 62.7 g | 23% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 21.2 g | ||
| Protein | 63.6 g | 127% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 2022 mg | 156% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 1445 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
