Saag Paneer
Spinach and mustard greens, seared paneer and ginger-garlic depth.
Maui's an app that plans a whole week of dinners like this one. See how it works ↓
Mustard greens are the secret - that peppery bitterness is what separates true saag from a one-note spinach dish. If you can't find them, sub kale for a similar earthy depth.
Ingredients
Everything below makes 4 servings.
- 12 ozpaneercubed 3/4 inch
- 8 ozfresh spinachstems trimmed
- 6 ozmustard greensstems removed, chopped
- 1 mediumyellow onionfinely diced
- 5garlic clovesminced
- 1½ tbspfresh gingerminced
- 1green chili (serrano)slit lengthwise
- ⅓ cupheavy cream
- 2 tbspghee
- 1 tspcumin seeds
- 1 tspground coriander
- 1 tspgaram masala
- ½ tspground turmeric
- 1 tspkasuri methi (dried fenugreek leaves)crushed between palms
- ½lemonfor squeezing
- 1½ cupsbasmati ricerinsed
- 1½ tspkosher salt
- 2¼ cupswater
In the app these rescale to however many people you're feeding.
Nutrition
Per serving, as written.
- 450calories
- 22gprotein
- 26gcarbs
- 30gfat
Swaps move these numbers. A different protein or base changes them.
Instructions
Knife work first, then the stove. Nothing below asks you to chop while something burns.
- Cube paneer 3/4 inch.
- Finely dice onion. Mince garlic and ginger. Slit green chili.
- Trim spinach stems. Chop mustard greens (stems removed).
- Rinse basmati.
Rice
Combine rice with water and salt. Bring to boil, cover, simmer low 15 min, off heat 10.
25 min · hands offBlanch greens
Bring a pot of water to boil. Drop spinach and mustard greens in for 90 sec, transfer to ice water, drain, squeeze dry.
4 min · hands onSear paneer
Heat ghee in skillet over medium-high. Sear paneer cubes 2 min per side until golden on at least 2 faces. Transfer to plate.
4 min · hands onBloom and aromatics
Add remaining ghee. Add cumin seeds, sizzle 15 sec. Add onion and salt, cook 5 min. Add garlic, ginger, green chili - cook 1 min. Add coriander, turmeric - toast 30 sec.
8 min · hands onBlend
Transfer aromatic base and squeezed greens to a blender with 1/2 cup water. Pulse to a coarse puree - keep some texture. Return to skillet.
2 min · hands onFinish
Simmer puree 5 min. Stir in cream, garam masala, kasuri methi, and remaining salt. Add paneer, simmer 3 min. Squeeze lemon, taste, adjust salt.
8 min · hands onServe
Plate saag paneer over rice.
1 min · hands onMake it yours
Every swap here is one Maui already knows how to make, including what it does to the timing.
Press tofu 10 min, cube, pan-fry same as paneer.
Warm naan 1 min per side in dry skillet.
Saute cauliflower rice 4 min with salt. Saves about 10 minutes.
Sub coconut cream for heavy cream; tofu for paneer.
What keeps
Keeps 4 days; freezes 2 months. Reheats well.
Rice fresh per meal.
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