Saag Paneer

Saag Paneer

Serves 6

​This beloved paneer dish is not only a popular dinner staple in North-Indian homes but also part of every single Indian celebration. In fact, a North-Indian wedding buffet would be incomplete without bright-green Palak Paneer adorning the buffet table. Yes, I used the word “Palak” and not “Saag” - aren’t they the same thing? Well, Palak literally means Spinach, and Saag refers to any leafy green curry - whether it’s made with spicy mustard leaves, delicious fenugreek leaves, or Popeye’s favorite Spinach. Spinach or Palak is commonly used and served in restaurants all over the world because it’s cheap, fuss-free, and easily available all year long. 

​Like many restaurants, I quickly blanche and blend my spinach leaves in this recipe - way easier and faster than having to chop a ton of spinach, like it was originally done. Herbs like coriander leaves, dill, spring onion and kasuri methi are added for additional flavor, but are optional in this recipe. Do add them if you have them lying around, otherwise just pure spinach leaves works well in this dish. 

​If you are not familiar with Kasuri methi, it is the dried, more concentrated version of fenugreek leaves (methi), which is a delicious, iron-rich leafy green from the Indian sub-continent. Unlike fresh fenugreek leaves which are available at Indian grocers in the fresh produce section, kasuri methi is in smaller 50-100g packs in the dried spices isle of these stores. Kasuri methi has a very unique earthy flavor to it and is a very commonly used garnish in Northern-Indian cuisine, especially in dishes like, Butter Chicken and Dal Makhani. I prefer to store it in the freezer to keep it extra-dry and crush it in between my fingers into finer bits (to release flavor), before adding it as a garnish. 

​I am using frozen paneer in this recipe for ease. Gone are the days when good paneer was next to impossible to find in countries outside of India. Now-a-days, you can find it fresh and/or frozen in most Indian and even international stores around the world. Fresh paneer can be cubed and used immediately with just a short simmer in the curry, whereas frozen paneer needs thawing in the refrigerator first. To use thawed paneer, simply simmer in boiling hot water for 2-3 minutes and voila, it’s as good as fresh! 

​Saag sauce can also be served with hard-boiled eggs instead of paneer; in fact Saag with eggs is simply outstanding! I also often make tandoori chicken tikka separately, then add it to my saag sauce - the best "Saag Chicken" in the world! You can also add white fish fillets to saag, simmer them for 10-12 minutes until fully cooked, and you have lip-smacking "Saag Fish". Now that you are a Saag expert, go ahead and give this amazing recipe a try. And do let me know in comments if you have any further questions. Happy Cooking!

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Saag Paneer Recipe Video

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Ingredients
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500g Chinese spinach with roots (or 250g Spinach leaves)

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​2-3 tablespoons coconut oil/ghee

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150 grams or 1 medium onion, finely chopped

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1 spring onion, bulb and greens chopped separately - optional

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​3 large cloves garlic, finely chopped

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​1 tablespoon ginger, finely chopped

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​1 fresh bird’s eye chili, finely chopped

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​1 tablespoon coriander powder

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​1/4 teaspoon red chili powder, optional

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​1/4 teaspoon turmeric powder

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​1.5 teaspoon salt

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​300 grams tomatoes, pureed

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2 tablespoons chopped coriander leaves, optional

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1 tablespoon chopped fresh dill or 1 teaspoon dried dill, optional

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1 tablespoon Kasuri methi (dried fenugreek leaves), optional

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​3/4 teaspoon garam masala powder

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1 tablespoon freshly squeezed lemon juice

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​1/2 cup fresh cream or coconut milk

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​1 tablespoon butter - optional

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350g store-bought paneer, thawed in the refrigerator for a few hours

Recipe
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1Cut and discard roots and most part of the stem from Spinach. Soak and rinse spinach leaves thoroughly.

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2Bring 2 liters of water to a boil. Blanche spinach leaves in hot boiling water for 1-2 minutes and drain; rinse in cold water immediately (to retain that bright green color). Blend spinach in a food processor until smooth.

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3Heat oil in a heavy base wok or frying pan, add chopped onion, spring onion bulbs, ginger, garlic, fresh chili and stir-fry on medium heat for 8-10 minutes until onion softens.

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4Add coriander powder, chili powder, turmeric powder and salt. Next add tomatoes, spring onion greens, coriander leaves, dill, and Kasuri methi . Stir-fry for about 3-4 minutes on medium heat until oil separates.

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5Add pureed spinach - stir well and bring to the boil. Reduce heat to low.

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6If using frozen paneer - add thawed paneer cubes in boiling hot water for about 2-3 minutes, drain and add immediately to spinach. (If using fresh paneer, simply cube and use)

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7Add garam masala, butter and coconut milk/cream. Stir well and heat it through. Serve hot with rice, naan or chapatis.

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Homemade Paneer

Serves 4-5 (makes about 350g)

Ingredients
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​2 liters of fresh full cream milk

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3-4 tablespoons white vinegar OR 1/4 cup lemon juice

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large cheese cloth or handkerchief

Recipe

1Heat milk in a large saucepan until it comes to a boil. Reduce heat to low flame.

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2Add vinegar or lemon juice gradually one tablespoon at a time and stir the milk gently. The curd will start separating from the whey. Simmer for 2-3 minutes. Take it off the flame and let it cool for about 10 minutes.

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3Next, drain the whey through a sieve lined with a large cheese cloth or handkerchief. Leave the strainer in a bowl full of ice-cold water for 10 minutes.

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4Now pull the ends of the cloth together to form a ball of paneer. Drain excess water by squeezing the ball. Next, tie the ball with a tight rubber band.

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5To set paneer, place wrapped paneer under a flat heavy object for about 2 hours. Cut it into cubes before using.

Notes: Paneer can be refrigerated for up to 3 days or frozen for up to 3 months. To freeze paneer, cut into cubes and store in a Ziploc bag.

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