Saag Paneer
One of my favorite dishes to order at Indian restaurants; when I see it in a lunch buffet I'm always excited. This was my first time trying to make it, and it didn't turn out quite as well as I would have liked. Thankfully, I do have some clear points of improvement: add more salt, immersion blend the chopped spinach, and possibly incorporate some heavy cream. Looking forward to trying this again in the near future.
Active Time: 45 min
Total Time: 1 hr
Ingredients
For the paneer:
> paneer (12 oz, cubed into bite sized pieces)
> turmeric (1 tsp)
> cayenne (1 tsp)
> salt (1.5 tsp)
For the saag:
> frozen chopped spinach (16 oz)
> onion (1, finely chopped)
> ginger (1.5 tsp, grated)
> garlic (4 cloves, minced)
> garam masala (1/2 tsp)
> coriander (2 tsp)
> cumin (1 tsp)
> salt
> heavy cream (1/2 cup, optional)
Instructions
1. Season the paneer with turmeric, cayenne, and salt. Let marinade, ideally for ~30 minutes.
2. In a heavy bottom saute pan with oil, brown the paneer on both sides for ~3 minutes over medium-high heat. Set aside.
3. In the same saute pan, saute onions over medium heat for about ~5-10 minutes. Add the ginger and garlic, and continue to cook for ~5 minutes. Add garam masala, coriander, and cumin, and cook for ~3-5 minutes. Stir frequently during the process.
4. Add about a cup of water and the frozen chopped spinach. Stir and cook for ~5 minutes. At this point, the spinach should mostly be disintegrated.
5. Using an immersion blender, blend the curry to achieve a silky smooth consistency. Season to taste with plenty of salt. Optionally, stir in the heavy cream slowly until fully incorporated.
6. Add the paneer back to the pan, cover, and heat for ~5 minutes, or until everything is warmed up.
7. Serve with rice or the flatbread of your choice. Enjoy!
Notes/Tips:
> During the saute process, add a tablespoon of water or so if it gets too dry and starts to burn. We do want to get the onion / garlic / ginger mixture to develop a rich toffee color though; it'll be key for the flavor.
> You'll want to add a LOT of salt; otherwise the flavor will fall flat. Do make sure to do a taste test for seasoning!
> If you don't have an immersion blender, you could alternatively blend the frozen spinach in a blender before adding it to the curry, or cut it finely with a knife.