Creamy Saag Paneer with Golden Cubes
Crispy golden paneer cubes nestled into a velvety, emerald-green spinach sauce seasoned with garlic, ginger, and warming spices. This beloved vegetarian staple is pure comfort food, delivering iron-rich greens transformed into something utterly irresistible.
Ingredients
- 14 oz paneer, cut into 1-inch cubes
- 1 lb fresh baby spinach (or frozen spinach, thawed and drained)
- 2 tablespoons ghee or butter
- 1 tablespoon vegetable oil
+ 11 more ingredients
Instructions
If using fresh spinach, bring a large pot of salted water to a boil. Blanch the spinach for 2 minutes, then immediately transfer to an ice bath. Drain well and squeeze out excess water.
Blend the blanched spinach into a smooth puree with 2-3 tablespoons of water. Set aside.
Heat oil in a non-stick skillet over medium-high heat. Pan-fry the paneer cubes until golden on all sides, about 2 minutes per side. Remove and drain on paper towels.
In a deep pan or kadhai, heat the ghee over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
Add garlic, grated ginger, and green chili. Cook for 1 minute until fragrant.
Stir in cumin, coriander, garam masala, and turmeric. Toast the spices for 30 seconds.
Pour in the spinach puree and stir well. Cook for 8-10 minutes on medium-low heat, stirring occasionally, until the sauce darkens slightly and thickens.
Stir in the heavy cream and simmer for another 2 minutes. Season with lemon juice and salt.
Gently fold in the fried paneer cubes. Simmer for 3-4 minutes to let the paneer absorb some of the sauce flavors. Serve hot with roti or jeera rice.
Nutrition Estimate
Per serving • Estimated by Blinner AI