Saag Paneer

Serves 4

It’s creamy. It’s earthy. It’s one of my favorite dishes from India. Ladle saag panner over basmati rice and it’s also a surefire way to get a picky man to eat his spinach.

Ingredients:

vegetable oil
1 tsp fresh grated ginger
1 tsp fresh grated turmeric
2-3 tsp homemade garam masala
1 onion, chopped
3 cloves garlic
Serrano chili, sliced thinly (to taste)
1 lb frozen spinach, thawed, juices retained
homemade paneer, to taste
salt
pepper

finishing touch
2 Tbsp butter
1/4 cup half and half (or more to taste)

Method:

There’s only one way to get a picky man to love spinach.

Load it up with good flavor. Blend it so it’s no longer slimy. And add some delicious cheese to distract him from all the green.

First step: gather the ingredients. Whole Foods had fresh turmeric this week (see bottom right), so I did my happy dance.

Next, toast the ginger, turmeric, and garam masala in vegetable oil over medium heat until fragrant. Add the onion, garlic, and Serrano chili. Cook until softened, then toss on the spinach. Tell your Mr. Picky to look away if it’ll help. Me? I could dive right in.

Cook for a few minutes until hot, the onions are completely soft, and the flavors combine. Season with salt and pepper. Pour on half and half and butter. Delicious.

Add to a blender and pulse until fairly fine consistency is reached. You may thin with more half and half if necessary.

 

Add paneer (cheese) and eat hot, with basmati rice.
And tell that Mr Picky he better love it, or else.
Just kidding.
Saag Paneer
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It's creamy. It's earthy. It's one of my favorite dishes from India.
Saag Paneer
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
It's creamy. It's earthy. It's one of my favorite dishes from India.
Ingredients
  • vegetable oil
  • 1 tsp ginger , fresh grated
  • 1 tsp turmeric , fresh grated
  • 2-3 tsp garam masala
  • 1 onion , chopped
  • 3 cloves garlic
  • 1 serrano chili pepper , thinly sliced, to taste
  • 1 lb frozen spinach , thawed, juices retained
  • paneer , homemade, to taste
  • salt
  • pepper
Finishing touch
  • 2 Tbsp butter
  • 1/4 cup half and half
Servings:
Units:
Instructions
  1. Toast the ginger, turmeric, and garam masala in vegetable oil over medium heat until fragrant.
  2. Add the onion, garlic, and Serrano chili. Cook until softened.
  3. Add the spinach and cook for a few minutes until hot, the onions are completely soft and the flavors combine.
  4. Season with salt and pepper. Pour on half and half and butter.
  5. Add to blender and pulse until fairly fine consistency is reached.
  6. Add paneer (cheese) and eat hot, with basmati rice.

4 Comments

  1. elisa waller says

    ginger me silly!!…if you ask me you can never ever ever go wrong with ginger…yay!

  2. Glyn Furgurson Pogue says

    I’d really like to try this one. Saag Paneer is one of my favorites at our local Indian eatery, and your recipe sounds easy. I’ll let you know how it goes!

  3. Wendy Hines says

    I’m a homeschool mom teaching a high school world geography class and I’ve totally enjoyed finding your blog and using some of your recipes. Thank you! I recently made the Indian Paneer and wondered if the liquid that squeezes out is what is called the “whey?” And if so, is there anything I can do with it or do you just throw it out? Thanks again!

    • Courtney says

      I’ve never tried it, but I’ve heard bread makers swear by using whey instead of water in their recipes.

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