Recipe courtesy of Suvir Saran
Recipe courtesy of Suvir Saran
Watch how to make this recipe.
Saag Paneer
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- Level: Intermediate
- Total: 1 hr 30 min
- Active: 1 hr
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 267
- Total Fat
- 21 g
- Saturated Fat
- 6 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 5 g
- Sugar
- 1 g
- Protein
- 11 g
- Cholesterol
- 29 mg
- Sodium
- 359 mg
Paneer, a ricotta-like ingredient, is a mainstay of Indian cooking. Chef Saran shows you how to cook the spinach and paneer separately before bringing them together with a flavorful tempering oil.
- Level: Intermediate
- Total: 1 hr 30 min
- Active: 1 hr
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 267
- Total Fat
- 21 g
- Saturated Fat
- 6 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 5 g
- Sugar
- 1 g
- Protein
- 11 g
- Cholesterol
- 29 mg
- Sodium
- 359 mg
Ingredients
Paneer
Saag
Tempering Oil
Directions
- For the paneer: Preheat oven to 450 degrees F. Spread ricotta cheese in a rimmed baking sheet lined with parchment paper so it's about the thickness of a French fry. Bake for 50 minutes.
- For the saag: In a large pot, bring two inches of water to a boil. Add the spinach, cover, and steam until wilted, about 5 minutes. Drain and place in a food processor, then purée until smooth; set aside. Add 2 tablespoons canola oil to a wok or kadai, then add cumin, chilies, fennel, cloves, cardamom and asafoetida. Turn heat to medium to “bloom” the spices until they are fragrant and jumping, about 5 minutes. Add ginger; stir and continue cooking until aroma is released and its texture is slightly crispy, 1-2 minutes. Add puréed spinach (with 1-2 tablespoons of water, optional, to remove the spinach from the food processor). Add salt and continue mixing; then turn off the heat, cover, and set aside.
- Add the fenugreek and 2 tablespoons canola oil to a small skillet and place over medium heat to roast. Add 1-2 tablespoons water; stir and continue cooking until it sizzles and releases a slightly bitter aroma, 2 minutes. Add to spinach mixture, stir and set aside. Remove the paneer from the oven and cut into 1-inch squares.
- Add 1 tablespoon canola oil to a nonstick skillet; over medium heat, fry the paneer cubes in a single layer until crispy, about 2 minutes. Remove from heat and set aside. For the tempering oil: In the small saucepan, heat the ghee over medium heat; then add cumin, fennel, chilies, and asafoetida and cook until fragrant, about 2 minutes. Add cayenne pepper and 1 teaspoon of water (to keep the cayenne from burning) and set aside.
- Place saag in a serving bowl, then top with paneer cubes, followed by more spinach. Spoon tempering oil over the top before serving.
