This is a recipe tweaked from many other saag paneer recipes, taking bits that I loved and leaving difficult steps out. I think this one has the smoothest, most flavorful sauce.
Ingredients
- 4 bunches spinach
- Olive oil or butter
- 1 large onion
- 1 tsp ginger or ΒΌ tsp ground ginger
- Optional: 1-2 green chilies
- 1 tsp tumeric
- 1 tsp cumin
- 1/2 tsp chili powder
- 1 tsp coriander
- 1 tsp garam masala
- 1 tsp salt or to taste
- 14 oz. can diced tomatoes
- 1/2 c water or broth
- 1/2 c whipping cream or half & half
- 500 g paneer, cut into small cubes
Directions
- Wash and sort spinach. Cut/tear into short lengths to prevent stringy bits.
- Add a little oil to the pan. Wilt spinach (multiple batches if necessary) until tender.
- Blend spinach to a smooth paste. Set aside.
- Chop onion. Add oil if necessary and cook onion until translucent. Add fresh ginger and chilies, if using.
- Add all spices and cook for a minute, until thoroughly combined with onion and oil.
- Add tomatoes and broth. Stir well.
- Add spinach paste to the pan and stir until completely mixed. You can delay at this point if necessary. Taste and add salt or more spices if desired.
- Right before serving, heat until bubbly if you delayed then add the cream and stir well.
- Add the paneer and stir gently, being careful not to break up the paneer. Serve!
Thoughts
- Timing: 2 hrs before dinner, start naan dough rising. 1 hr before dinner start sorting and wilting spinach. 30 min before dinner start rice. Get to step 7, cook naan, then finish the saag paneer and serve.
- You can blend the tomatoes with the spinach for a smoother sauce.