Saag Paneer

© Katherine Stetson

A great side dish to roasted or grilled meats and fish, or served by itself with basmati rice as an entrée.

For four side dishes or two entrees:

For the seasoning base:

  • 2 tablespoons olive oil
  • 1 tablespoon ghee (or unsalted butter)
  • 1 large onion, diced
  • 1 Roma tomato, diced
  • ½ inch cinnamon bark
  • 1 bay leaf
  • 1 teaspoon paprika
  • 1 teaspoon ground coriander
  • 1/8 teaspoon ground cloves
  • 1 teaspoon minced garlic
  • 1 teaspoon minced fresh ginger
  • ½ teaspoon turmeric
  • ½ teaspoon curry powder
  • ½ teaspoon sea salt
  • ½ teaspoon ground pepper
  • pinch of crushed red pepper 

For the paneer:

  • 1 cup paneer, cubed
  • 2 tablespoons ghee (or unsalted butter)

For the saag: 

  • 1 pound fresh baby spinach, stemmed
  • ¼ cup heavy cream
  • ¼ cup coarsely chopped cilantro
  • sliced scallion, as garnish (optional)

Make the seasoning base:

In a large non-stick skillet over medium heat, combine olive oil and ghee with the onion and cook until onion is translucent.  Stir in remaining ingredients and cook gently, stirring occasionally, for 6-10 minutes.  Remove bay leaf and cinnamon bark.

Brown the paneer:

In a small nonstick skillet, melt ghee and add the paneer.  Cook over medium heat, shaking occasionally, until paneer is a golden brown.

Finish the dish:

Add spinach and cream to seasoning base and cook over medium-high heat until spinach is wilted and tender.  Transfer mixture to a warm serving dish and top with the paneer, cilantro and scallion.

Copyright © Katherine Stetson, all rights reserved.