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My review
Authentic Saag Paneer
Allrecipes
"Saag paneer is a classic Indian dish of cooked spinach studded with cubes of fried paneer cheese. Thickened with cream or coconut milk, it's a hearty and filling vegetarian meal."
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Ingredients
1 h servings 299 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Ready In
- Bring a large saucepan of water to a boil. Cook spinach and fenugreek in the boiling water until wilted, about 3 minutes. Drain well and transfer to a food processor. Puree until finely chopped, about 5 pulses.
- Heat 1 tablespoon canola oil in a large skillet over medium heat. Fry paneer cubes, stirring constantly, until browned on all sides, about 5 minutes. Set aside.
- Heat 2 tablespoons canola oil in the skillet and fry the cumin seeds until lightly toasted and aromatic, about 3 minutes. Add onion; cook and stir until onion begins to soften, 4 to 5 minutes. Stir in ginger, garlic, tomato, garam masala, turmeric, and cayenne pepper; cook and stir until tomatoes break down and onions are translucent, about 10 minutes.
- Stir in spinach and fenugreek, cream, paneer cubes, and salt to taste. Cover and cook for 15 minutes, stirring occasionally.
Footnotes
- Cook's Note:
- You can substitute coconut milk for the cream.
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 299 calories; 19.9 g fat; 18 g carbohydrates; 17.1 g protein; 29 mg cholesterol; 480 mg sodium. Full nutrition
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Reviews
Read all reviews 6181 Ratings
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Most helpful positive review
4/7/2013
I don't give many 5-star ratings and this isn't a perfect recipe, but it produced the best saag I have made so far (after trying three other recipes). I am puzzled by the reviews that say this i...
Most helpful critical review
1/14/2015
It took longer than the recipe stated and needed much more ginger and other spices. The paneer is very chewy when prepared this way, it is better if one soaks it in water at least a day in the ...
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4/7/2013
I don't give many 5-star ratings and this isn't a perfect recipe, but it produced the best saag I have made so far (after trying three other recipes). I am puzzled by the reviews that say this i...
11/29/2012
To make this truly authentic, use ghee instead of oil and get the fresh dried garam masala and grind it up. This dish came out delicious, but definitely took longer to cook then the prep/cook ti...
2/7/2013
This recipe is fantastic. I didn't use any ginger because my wife hates it, and it did take far longer than an hour but well worth it.
11/17/2014
This turned out great! Easily as good a flavor as what I've had in many restaurants. I did make some intentional and unintentional modifications that I thought would be helpful. FENUGREEK: I d...
5/12/2016
Hi everyone, I am indian, this is a delicious dish, but I have always used cornflour to thicken it , about 2/3 tablespoons. The key to making it tasty is adding hot chilli(fresh if possible)and ...
1/14/2015
It took longer than the recipe stated and needed much more ginger and other spices. The paneer is very chewy when prepared this way, it is better if one soaks it in water at least a day in the ...
1/11/2016
Great base recipie. Crockpot adaptation, put about 2lb frozen spinach into pot on low, simmered 1 can cocnut milk and 1 can chicken broth with toasted spices then poured over spinach. Simmer...
3/6/2015
Quadruped this for 16 people. I was in a hurry, so I subbed in thawed frozen spinach. Sqeezed all the water out with my hands. Kale for fenugreek leaves and ground up fenugreek spice (2 tbsp) i...
1/11/2015
Followed the recipe exactly and found it to be bland and under-spiced. Spinach was the only flavor that you could taste.