Enjoy the richness of Saag Paneer, a creamy and smooth Indian curry featuring a blend of greens, fragrant spices, and golden-fried paneer. Easy to make at home in under 30 minutes, it's a healthy and delicious option for both lunch and dinner. Serve with naan, roti, or rice for a truly satisfying meal.
Heat water in a large pan, then add ¼ tsp each of salt and sugar, along with ginger, garlic, green chilies, fenugreek, and spinach leaves.
Blanch the greens for 2-3 minutes, then quickly rinse under cold water to retain their color and flavor.
Blend the greens into a smooth paste using a blender, and keep it aside for later use.
To Make Saag Paneer
Heat mustard oil (or a neutral-tasting cooking oil, butter, or ghee) in a pan over medium heat. Fry the paneer pieces until they are slightly crispy and golden on both sides.
Remove the paneer from the oil and set it aside.
In the same pan, add an additional 2 tablespoons of oil. Add spices like cumin, black cardamom, cinnamon stick, bay leaves, and cloves. Sauté these spices until they become aromatic.
Add the onion to the pan and sauté until it softens. Then, add the tomatoes and continue to sauté until they turn mushy.
Once the tomatoes are mushy, add the Kashmiri chili powder, coriander powder, cumin powder, garam masala, and salt. Stir everything together until it becomes fragrant.
Add the blended saag paste to the pan and mix well. Pour in 1 cup of water and adjust the consistency as needed.
Let the mixture boil for 5 to 7 minutes until the curry emits a fragrant aroma.
Add the fried paneer cubes back into the curry and mix well. For added flavor, stir in 2 tablespoons of melted butter or ghee.
Finally, garnish the Saag Paneer curry with heavy cream and remove it from the heat.
To Serve
Enjoy this flavorful and nutritious Saag Paneer with basmati rice, white rice, roti, chapati, or naan, making it a perfect meal for lunch or dinner. For additional pairing ideas, refer the serving suggestions section.
Notes
Here are some essential tips for making Saag Paneer:
Freshness of Greens: Use the freshest greens available for the best taste. Fresh greens contribute significantly to the flavor and nutritional value of the dish.
Choosing Greens: Mix various leafy greens like spinach, mustard, fenugreek leaves, kale, radish, and beet leaves for a nutritious and fuller-flavored curry.
Paneer Preparation: If using store-bought paneer, soak it in warm water for 15-20 minutes before cooking. This step ensures the paneer is soft and absorbs flavors better.
Blanching is Key: Blanch greens with ginger, garlic, and green chilies to retain their color and flavor. Quickly rinse them after removing from hot water to stop the cooking process.
Pureeing Greens: Blend the blanched greens for a smooth texture or finely chop them for a more rustic feel. If chopping, you can sauté the greens directly with the onion-tomato mix, skipping the blanching.
Healthy Fats: Use mustard oil for frying paneer, or any oil you prefer. Enhance the saag's taste by adding a bit of melted butter or ghee at the end.
Cream is Optional: Use heavy cream for a richer, restaurant-style curry, or omit it for a lighter version of saag paneer.
Spice Adjustment: Tailor the spice level to your taste. Reduce or increase the amount of green chilies and chili powder according to your preference for heat.
Consistency Control: Adjust the consistency of the saag to your liking. Add a little water if it's too thick or cook it longer if you prefer a thicker consistency.