Try this Saag Paneer recipe, or contribute your own.
- 1 tsp cumin
- 1 onion, diced
- 1/2 cup plain greek yogurt
- 1/2 tsp garam masala
- 4 cloves of garlic minced
- saag paneer
- 12 oz paneer cheese (paneer recipe here)
- 1 tsp powdered turmeric
- 1/2 tsp cayenne powder
- 3 tbsp + 1 1/2 tbsp peanut oil
- one 16 oz package frozen chopped baby spinach
- 1 jalapeno or serrano diced (optional)
- 1 tbsp fresh grated ginger
- 1/2 tsp red pepper flakes (or a fresh pepper)
- Carbohydrate 1.02597759615385 g
- Cholesterol 0.2296875 mg
- Fat 0.121239254807692 g
- Fiber 0.0923235571086407 g
- Protein 0.348596129807692 g
- Saturated Fat 0.0468209375 g
- Serving Size 1 1 serving (49g)
- Sodium 3.40175 mg
- Sugar 0.933654039045206 g
- Trans Fat 0.0149749423076923 g
- Calories 6 calories
Step-by-step
- If you’ve decided to make your paneer cheese, you can see my easy recipe here.
- Defrost the spinach in the microwave. Meanwhile, cut paneer cheese into about 1-inch bite-size cubes. Combine turmeric, cayenne and 3 tablespoons of oil in a bowl. Transfer the cheese to the bowl and toss gently to coat all side of the cheese. Set it aside to marinate for a few minutes.
- Heat a nonstick skillet over medium heat. Add the paneer and allow one side to get golden brown. Transfer to a plate. Add the remaining oil to the skillet, along with the onion, jalapeno, ginger, and garlic. Sauté the mix until it’s all a toffee color, about 15 minutes. If the mixture starts to dry out, add a couple tablespoons of water to keep it from burning.
- Once caramelized, add the garam masala, red pepper flakes (if using) and cumin. Add a little water, stir and cook for a couple of minutes to release flavors.
- Add the spinach and incorporate it thoroughly into the onion mixture. Salt it to your taste, and add about a ½ cup of water. Cook and stir for about 5 minutes.
- Remove the pan from the heat and add the yogurt a little at a time, stirring it in to incorporate it. Next, add the paneer cheese and gently mix to combine. Turn the heat back on to medium, cover, and heat thoroughly until everything is nice and warm, about 5 minutes. Serve immediately or refrigerate. Makes wonderful leftovers!
Why did the cheese disintegrate during searing?
Paneer requires specific handling because it lacks the meltability of aged cheeses. Coat the one-inch cubes thoroughly in oil and turmeric before frying, ensuring the nonstick skillet reaches medium heat first. Turning the cubes only when a golden brown crust forms prevents structural failure. Non-stiff paneer holds its shape through the final simmering phase rather than dissolving into the greens.
Achieving the deep aromatic base
Caramelizing onions, garlic, ginger, and chilies requires fifteen uninterrupted minutes to reach a toffee color. Adding two tablespoons of water incrementally prevents scorching when natural sugars concentrate in the pan. Spices like garam masala and cumin bloom properly only after this onion base achieves the correct pigmentation, releasing essential oils into the fat.
Managing dairy integration
Greek yogurt curdles instantly if subjected to high heat. Remove the skillet completely from the burner before folding in the yogurt in small increments. Reintroduce medium heat only after thoroughly incorporating the dairy, covering the pan for five minutes solely to warm the assembled dish through.
