Restaurant Style Saag Paneer
A rich and creamy North Indian classic featuring pan-seared paneer cubes simmered in a velvety, spiced spinach puree.
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Ingredients
- 400 grams Paneer cubes
- 500 grams Fresh spinach
- 3 tablespoons Ghee or Oil
- 1 medium Onion, finely chopped
- 1 1/2 tablespoons Ginger-Garlic paste
- 2 pieces Green chilies, slit(optional)
- 1/4 cup Heavy cream
- 1 teaspoon Garam Masala
- 1/2 teaspoon Turmeric powder
- 1 teaspoon Cumin seeds
- 1 tablespoon Dried Fenugreek leaves (Kasuri Methi)
Instructions
- 1
Blanch the spinach in boiling water for 2 minutes, then immediately shock in ice water to retain the vibrant green color.
- 2
Drain the spinach and blend into a smooth puree with the green chilies; set aside.
- 3
In a pan, heat 1 tablespoon of ghee and lightly fry the paneer cubes until golden brown, then soak them in warm water to keep them soft.
- 4
In the same pan, add the remaining ghee and splutter the cumin seeds.
- 5
Add the chopped onions and sauté until translucent, then stir in the ginger-garlic paste and cook until the raw smell disappears.
- 6
Add turmeric, garam masala, and salt, followed by the spinach puree; simmer on low heat for 5-7 minutes.
- 7
Stir in the heavy cream and crushed kasuri methi, then add the drained paneer cubes.
- 8
Simmer for another 2 minutes and serve hot with naan or jeera rice.
Nutrition per Serving
345
Calories
18g
Protein
12g
Carbs
26g
Fat
4g
Fiber
3g
Sugar
620mg
Sodium
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