Saag Paneer
Festive North-Indian Spinach and Fenugreek Curry Tossed with Creamy Paneer Cubes and Aromatic Spices
This vibrant North-Indian saag paneer features a rich, electric-green spinach gravy simmered with ginger, garlic, tomatoes, and crushed kasuri methi.
The secret is blanching the spinach for less than two minutes and plunging it into an ice bath to lock in the bright chlorophyll pigment, creating a luxurious base for tender paneer. Enjoy the recipe!
Recipe
- Blanch & Blend Spinach: Trim roots and tough stems from spinach. Blanch in rolling boiling water for 1–2 minutes, instantly shock in ice-cold water to lock in color, and pulse in a food processor until smooth.
- Build Masala Base: Sauté chopped onions, spring onion bulbs, ginger, garlic, and green chili in ghee or coconut oil until light golden. Stir in ground coriander, turmeric, chili powder, and salt, followed by tomato puree, herbs, and crushed kasuri methi. Sauté until the oil separates.
- Marry Saag & Paneer: Pour the blended spinach puree into the masala and bring to a simmer. Soften pre-thawed paneer cubes in boiling water (or use fresh homemade paneer) and slide into the green sauce.
- Finish & Serve: Stir in garam masala, lemon juice, table butter (optional), and heavy cream or coconut milk. Simmer gently on low for 1–2 minutes until glossy and hot, then serve with naan or Basmati rice!
💡 Chef Notes & Tips
- Freezing Kasuri Methi: Store dried fenugreek leaves in the freezer so they stay brittle and bone-dry, making them easy to crush into a powder between your palms.
- Protein Adaptations: Swap the paneer for hard-boiled eggs (Saag Egg), pan-seared white fish, or tandoori chicken tikka chunks to change up the dish.
