Matt Xiaxiang
Home
Recipe index
Main dishesSaag paneer
Posted: 30/10/2024Updated: 30/10/2024
Indian vegetarian curry using paneer cheese with a variety of greens as the base. Spiced with warm aromatics.
Serve with a portion of Basmati rice, a naan or chapati for a filling meal. A complementary kachumber salad or chana masala works well on the side.
Ingredients
Servings
- 400 grams Spinach
- 400 grams Mustard greens
- 400 grams Paneer
- 2 large Tomatoes
- 1 large Onions
- 4 Green chillies
- 4 cloves Garlic
- 3 centimetres Ginger
- 2 teaspoons Cumin seeds
- 2 teaspoons Turmeric powder
- 2 teaspoons Garam masala
- 2 teaspoons Ground cumin
- 2 teaspoons Kasuri methi
- 4 tablespoons Heavy cream
- 2 teaspoons Salt
- 4 tablespoons Ghee
Instructions
- Blanch the spinach and mustard greens in boiling salted water for 2-3 minutes until wilted. Drain and immediately transfer to ice water.
- Lightly squeeze to remove a little excess water from the spinach and mustard greens. Blend the greens to a coarse paste, adding a little water if needed.
- In a pan, heat 2 tablespoons of ghee. Lightly fry the paneer cut into cubes (about 2cm) until golden brown on all sides - about a minute for each. Set aside.
- In the same pan, add another 2 tablespoons of ghee on medium heat. Add cumin seeds and let them fry. Add the diced onion and cook until lightly golden (6-8 minutes). Add the finely minced ginger and garlic along with the chopped green chillies. Cook until the raw aroma disappears.
- Stir in the turmeric powder, cumin powder and salt. Cook for a few seconds to allow the spices to incorporate.
- Add the pureed greens to the pan and mix well. Let it cook on medium heat for 5–7 minutes, stirring occasionally. Pour in the heavy cream at this stage.
- Crush the dried kasuri methi between your fingers and stir them into the greens with the garam masala, paneer and tomatoes cut into wedges. Simmer for another 2-3 minutes, so the tomatoes soften slightly.
My notes
Cooking tips
- Blanching greens: This has the benefit of maintaining the green's texture, reduce bitterness and preserve nutrients. Quickly adding to ice water helps to retain the green colour.
- Blending greens: The dryness of the curry is predominantly determined in this step. Before blending, removing a lot of excess water from the greens will result in a drier curry without the addition of more water.
- Smaller cubes of paneer: Smaller cubes of paneer allow for more even cooking and distribution throughout the dish. Additionally, to help each piece cook throughout to achieve that soft and creamy interior with a little chew but still have the crispy exterior.
- Garam masala: Add to the end of cooking to preserve its aromatic flavour.
Alternative ingredients
- Kale and fenugreek leaves can be used in place of or in combination of spinach and mustard greens - bear in mind this will result in a different flavour profile.
- For a vegan alternative, tofu can be used instead of paneer with the additional exclusion of heavy cream.
- Lighter cream, milk or even yoghurt can be used to replace heavy cream.
- Tomatoes are completely optional.
Storage instructions
- Refrigeration: Store in an airtight container in the refrigerator for up to 3-4 days.
- Freezing: Allow to cool completely, then transfer to a freezer-safe containers or heavy-duty freezer bag. Label with the date and freeze for 2-3 months.
Re-heating instructions
If re-heating from frozen, ensure it has fully defrosted whether that is overnight in the fridge out in the microwave on the defrost setting.
- Microwave: Using the microwave can be used to quickly re-heat the curry. Re-heat until piping hot throughout.
- Stove: Heat over medium heat, stirring occasionally, until the sauce is hot throughout. Add a tablespoon or two of water to loosen the curry sauce.
Nutrition and dietary facts
Vegetarian, Gluten-free
(Per serving) Calories: 348kcal (15%), Protein: 19.3g (32%), Fat: 22g (28%), Saturated fat: 12.3g (82%), Carbohydrates: 18.3g (7%), Sugars: 4g (16%), Fibre: 4.7g (16%)
Note: The nutritional information provided for this recipe is an estimate based on ingredients and cooking instructions as described - it is intended for informational purposes only.