Korean‑Infused Saag Paneer

Ingredients

• 300 g fresh spinach
• 200 g paneer
• 2 tablespoons doenjang (Korean fermented soybean paste)
• 1/2 cup heavy cream
• 1 teaspoon chili oil
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• 1/2 teaspoon ground cumin
• to taste salt
• to taste black pepper

Instructions

1. 1

   Heat 1 tablespoon of oil in a large skillet over medium heat; add garlic and ginger and sauté for 1 minute until fragrant.

2. 2

   Stir in the doenjang and cumin, cooking for another 30 seconds to release flavors.

3. 3

   Add the spinach and cook, stirring, until wilted (about 5 minutes).

4. 4

   Pour in the heavy cream and chili oil, reduce heat to low, and simmer for 8 minutes, allowing the sauce to thicken.

5. 5

   Cut the paneer into 1‑inch cubes and gently fold into the sauce; simmer for an additional 5 minutes until the paneer is heated through.

6. 6

   Season with salt and black pepper to taste, then remove from heat and serve.