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Introducing the saag paneer. Not to be confused with the palak paneer, saag paneer can be made from any greens (its sister, palak paneer, on the other hand, is made of spinach(b.b. “palak” is the Hindi name for spinach). Originating from Northern India, saag typically refers to a combination of spinach and mustard greens.
This well-loved vegetarian dish is often shared but I often eat it alone as a meal in and of itself alongside some roti. What’s more, it is rich in calcium and folate and is gluten-free too.
Ingredients
- Spinach, 8 ounces
- 1/2 onion diced or 2 shallots diced
- 1 tomato, diced
- 2 tablespoons of ghee
- 1 tablespoon of grated ginger and garlic paste
- 1 green chilli, diced
- 1/4 teaspoon of cumin seeds
- 1 teaspoon of garam masala
- 1/2 teaspoon of turmeric
- 1/4 teaspoon coriander
- Salt and pepper, to season
Instructions
- Heat pot of water to a boil and blanch spinach in it for 2-3 minutes. Then drain in colander. Dice.
- In a saute pan, add tablespoon of ghee and pan fry the paneer until golden brown on all sides. Set aside on a dish.
- Add another tablespoon of ghee and gently fry the onions on a low heat. Follow shortly with the garlic and ginger paste. Add the green chilli too and tomatoes. Keep cooking for around 10 minutes or so till onions turn translucent. Add water if you sense it burning.
- Add garam masala, coriander and cumin. Cook for a few minutes on low heat.
- Add the spinach back into pan with 1/4 tablespoons of water. Follow with the seared paneer. Cook for another 5 minutes. Season with salt and pepper. Serve with naan or roti.
