In the Kitchen
Comments 4

Saag Paneer

Saag Paneer and Basmati Rice

They say that you eat with your eyes first.  I totally get that!  If something looks good, you expect it to taste good, and vice versa.  Unfortunately, to a lot of people this dish does not look good.  In fact, it can look a little bit slimy.  Don’t be fooled, it’s totally yummy!  The fragrant spices, mild spinach, tangy yogurt, and creamy Paneer are a heavenly combination.  Saag Paneer is a traditional East Indian dish with a balance of flavors.

Paneer is the go-to cheese for weekly vegetarian nights at our house.  It is so versatile, I can use it in all types of dishes from Asian stir fry to sandwiches ( I will have to share that with you sometime).

Saag Paneer

Cut the Paneer in one inch cubes and place it in a seal-able bag.

Cut up paneer cheese

Mix the turmeric, cayenne, and salt in a small bowl.  Whisk in 3 tablespoons of oil.

Indian spices and salt

Pour the marinade in the bag with the Paneer and gently massage the bag to evenly distribute the marinade.  Let that marinate in the refrigerator while you prepare the other ingredients.

Marinate the Paneer Cheese

Lightly saute the Paneer until it just begins to brown.  YUM!

Saute paneer cheese

Set the Paneer aside, then add more oil to the same pan and saute the onions and chile.

Saute onions

Keep sauteing the onions until they are well caramelized.  They should be a lovely toffee color.  This brings out the sweetness in the onions.  Once the onions reach a golden color, add the garlic, ginger, garam masala, coriander, and cumin.  Saute 3-5 minutes.  Add water as needed to keep it from drying out and the spices from burning.

Cook onions until well caramelized

Remove the pan from the heat and gently stir in the yogurt.

Add spinach and yogurt to onions

Mix spinach, onions, and yogurt in saucepan

Add the Paneer back in and cook for another 5 minutes or until heated through.

Add Paneer to spinach mixture

ENJOY!

Saag Paneer and Basmati Rice

For your convenience, here’s a printable version.

This recipe is adapted from a recipe by one of my favorite Food Network cooks: Aarti Sequeira

This entry was posted in: In the Kitchen

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My name is Ruth, I love cheese and hope you do too! I love to cook with cheese and I want to share with you some of the delicious recipes that I have found as well as some of the funny, quirky things that happen on our family farm.

4 Comments

  1. No, it looks delicious – I love saag paneer so much but am always reading new recipes to try and cook it in slightly different ways. Excellent step by step photos here.
    Recently I even tried to substitute paneer for tofu. It was very good.

    Like

    • Thank you Ellanor. The more I learn about Indian cooking, the more impressed I am with how the different ways of handling spices makes a world of difference in flavors. Slight differences, but all delicious!

      Liked by 1 person

      • It’s incredible isn’t it! Your photo of the turmeric (one of my favourite spices) just got my taste buds watering instantly.
        I would love to travel to India one day to sample some home cooked family food. That would be amazing. Or just to you, for your saag paneer …. 😉 😀

        Like

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