Authentic Saag Paneer is a traditional dish consisting of paneer cooked in a spiced spinach and mustard greens sauce (saag). It is flavorful, creamy, and often garnished with a garlic butter tempering (tadka), typically served with roti, naan, or rice.
Ingredients
- 2 bunches spinach, roughly chopped
- 1 bunch fenugreek leaves, roughly chopped
- 3 tablespoons canola oil, divided
- ½ pound paneer, cubed
- 1 teaspoon cumin seeds
- 1 onion, thinly sliced
- 3 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 tomato, diced
- 2 teaspoons garam masala
- ½ teaspoon ground turmeric
- ½ teaspoon cayenne pepper
- ½ cup heavy whipping cream
- salt to taste
Instructions
- Gather all ingredients.
- Bring a large saucepan of water to a boil; add spinach and fenugreek and cook until wilted, about 3 minutes. Drain well.
- Transfer to a food processor and blend until finely chopped, about 5 pulses.
- Heat 1 tablespoon canola oil in a large skillet over medium heat; add paneer cubes and fry until browned on all sides, about 5 minutes. Transfer paneer onto a plate.
- Heat remaining 2 tablespoons canola oil in the same skillet over medium heat; add cumin seeds and fry until lightly toasted and aromatic, about 3 minutes.
- Add onion; cook and stir until softened, 4 to 5 minutes. Add garlic and ginger and stir to coat.
- Stir in tomato, garam masala, turmeric, and cayenne pepper; cook until tomato breaks down, stirring often, about 10 minutes.
- Stir in pureed spinach mixture, paneer cubes, and cream; add salt to taste.
- Reduce heat to low, cover, and simmer for 15 minutes, stirring occasionally.
