The Aasiest Way Cook Yummy Food Saag Paneer Recipe

Saag Paneer. Saag paneer is a classic Indian dish of cooked spinach studded with cubes of fried paneer cheese. Thickened with cream or coconut milk, it's a hearty and filling vegetarian meal. Fry another minute or so, and then remove the paneer from the pan onto a plate.

Add the onion, ginger, garlic, chile and a pinch of salt. Using a slotted spoon, transfer to a double layer of kitchen paper to drain. Saag Paneer is a classic Indian curry spinach recipe with paneer cubes which are stewed together until thick and creamy with coconut milk in under an hour. You can cook Saag Paneer using 14 ingredients and 8 steps. Here is how you cook that.

Ingredients of Saag Paneer

1. Prepare 1 tbsp of salt.
2. You need 1 tbsp of turmeric.
3. It's 1/2 tsp of kashmiri chili.
4. Prepare 28 oz. of paneer.
5. Prepare 1 of red onion.
6. It's 1 tbsp of chopped fresh garlic.
7. Prepare 1 tsp of freshly grated ginger.
8. You need 1 tbsp of chopped fresh turmeric.
9. Prepare 1/2 tsp of ground coriander.
10. Prepare 1/4 tsp of garam masala.
11. Prepare 1/8 tsp of kashmiri chili.
12. It's 2 tbsp of ghee.
13. It's 1 cup of yogurt.
14. Prepare 1.5 lbs of fresh spinach.

Indian Food is one of my favorite new sections on the blog, including favorite recipes like Chicken Korma, Vegetable Biryani , Chicken Tikka Masala and Easy Tandoori Chicken. Saag paneer (my mom made it with mixed greens mustard/spinach/other greens) is a bit earthier. This was bright, tangy, and the briny feta just made this so delicious. Saag Paneer or Palak Paneer or Indian creamed spinach and paneer curry, no matter what I call it, it is a delicious and easy spinach and Indian cheese main course curry which I always order in one of my favorite Indian restaurant!

Saag Paneer step by step

1. Dice paneer to 1/2 inch cubes. Toss with turmeric, salt, and chili powder and set aside to marinate..
2. Prep up all of the ingredients. It's good to have everything ready to go so you can focus on the pan. Slice the onion, chop the garlic and turmeric, grate the ginger. If you've never worked with fresh turmeric, you just peel it with a spoon and chop it up. You can sub dry turmeric if you like. Maybe try a tsp. Turmeric is quite subtle, so it's tough to really put too much..
3. You should also puree the spinach. Toss it in the blender with a little water and chop it smooth. You can also just chop it manually if you prefer the leaves to keep a little of their shape..
4. Melt ghee in a medium sauce pan. Add the onion and stir over gentle heat until it's tender..
5. Stir in the garlic, ginger, turmeric and spices. Keep stirring over medium until the spices are toasted a bit. A lot of recipes call this the key step. This mixture should be gently toasted for quite awhile, until the onions are nearly caramelized really. You'll find that this long and gentle toasting of onion, spices, etc. is a common theme in Indian cooking. Take special care here and I'm sure that after a few goes, you'll find a technique you like. But, don't let that keep you from improving..
6. Stir in the spinach, and bring to a simmer. You'll probably wanna put a lid on the pot. Pureed spinach will bubble and spatter all over the stove otherwise..
7. Stir in the marinated paneer. Again, bring it back to a simmer..
8. Add the yogurt, and adjust the salt. You're good to go..

We make saag paneer at home all the time. I'm talking once a week or every ten days. Wayne started it, years ago, when he cooked Merrill's saag paneer one night, and from there it became a regular thing. The recipe has evolved and meandered quite a bit, so I thought I'd share the version I've settled into with you. Saag just means greens in Hindi, and though spinach is usually used in the U.