Saag Paneer
Side Dish • Indian
Source: Meghna Agarwal - meghna@crimsonkitchen.com
Ingredients
- 2 bunches fresh spinach, 6 oz. each
- 1-inch piece fresh ginger
- 4 cloves garlic
- 1 big red onion
- 2 medium red tomatoes
- 2-3 green chilies (Thai)
- 4-6 tablespoons ghee, divided
- 1 tablespoon cumin seeds, divided
- 1 tablespoon coriander powder
- 1 teaspoon red (guntur or ancho) chili powder
- 3/4 teaspoon garam masala
- 3-4 tablespoons heavy cream
- 1 (400g) package paneer, cut into 1-inch cubes
- 1/4 teaspoon asafetida
- 2-3 whole dried red (guntur or ancho) chilies
- ½ teaspoon fenugreek seeds
- Salt to taste
Directions
- 1. Boil a big pot of water. Clean the spinach. Prepare an ice bath. Add the spinach to the boiling water and let it cook for 2 minutes, then immediately put it in the ice bath.
- 2. Peel the ginger and chop it finely, and mince the garlic. Chop the onion in a fine mince. Puree the tomatoes in a blender or food processor.
- 3. Drain and dry the spinach, then puree it with half of the ginger and all of the green chilies. Add a little water as needed to make a thick purée, usually 2 to 4 tablespoons.
- 4. Heat 2 tablespoons of the ghee in a skillet over medium heat with ½ teaspoon of the cumin seeds, the remaining ginger and the garlic. Sauté till soft. Add the chopped onion and 1/2 teaspoons salt, and cook until light brown. Add the pureed tomatoes and all the powdered spices (coriander, chili, and garam masala). Sauté till you have a nice thickened puree.
- 5. Add the spinach paste and cook for 4-5 minutes. Stir in the cream.
- Season as needed with additional salt.
- 6. Sear the paneer pieces in 2 tablespoons of the ghee over medium-high heat (optional). Add the paneer (seared or plain) to the spinach mix.
- 7. At the very end, add a tempering: Heat 2 tablespoons ghee in a small pan. Add the asafetida, whole chilies, fenugreek seeds and the remaining cumin seeds and cook until fragrant. Serve hot.