Classic Saag Paneer
Traditional dish · Indian
A traditional North Indian dish featuring tender cubes of paneer cheese simmered in a vibrant, spiced spinach gravy. This classic version emphasizes fresh ingredients and aromatic spices for an authentic taste.
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Ingredients
- Spinach1 kg
- Paneer250 g
- Onion1 large
- Tomatoes2 medium
- Ginger1 inch piece
- Garlic4 cloves
- Green chilies1-2
- Ghee or Oil2 tbsp
- Cumin seeds1 tsp
- Turmeric powder1/2 tsp
- Coriander powder1 tsp
- Garam masala1/2 tsp
- Saltto taste
- Wateras needed
- Cream or Yogurt2 tbsp (optional)
Steps
- 1
Wash spinach thoroughly and blanch it in boiling water for 2-3 minutes. Drain and immediately plunge into ice-cold water to retain color. Puree the spinach until smooth.
- 2
Cut paneer into cubes. You can lightly fry them until golden brown if desired, or use them as is.
- 3
Finely chop onion, tomatoes, ginger, garlic, and green chilies.
- 4
Heat ghee or oil in a pan over medium heat. Add cumin seeds and let them splutter.
- 5
Add chopped onions and sauté until golden brown.
- 6
Add ginger, garlic, and green chilies. Sauté for a minute until fragrant.
- 7
Add chopped tomatoes and cook until they soften and oil starts to separate.
- 8
Stir in turmeric powder, coriander powder, and salt. Cook for a minute.
- 9
Pour in the spinach puree. Mix well and cook for 5-7 minutes, stirring occasionally.
- 10
Add paneer cubes to the gravy. If using, stir in cream or yogurt.
- 11
Sprinkle garam masala. Simmer for another 2-3 minutes until the paneer is heated through and flavors meld.
- 12
Serve hot with naan, roti, or rice.
