Go Back
Print
Saag Paneer

Indian spiced spinach with onion, tomatoes, and homemade paneer cheese. Adapted from Madhur Jaffrey's World Vegetarian.

Course: Main Course
Cuisine: Indian
Servings: 5 servings
Ingredients
  • 2 pounds fresh spinach trimmed and chopped without stems
  • 1 jalapeño chile chopped
  • 3 Tbsp neutral oil vegetable or canola
  • 1 small onion finely diced
  • 1 inch piece of ginger grated
  • 1 can of diced tomatoes or about 1 cup chopped fresh tomato if in season
  • 1 tsp cornmeal
  • 1 ¼ tsp salt
  • ¼ tsp cayenne
  • ¼ tsp ground cinnamon
  • 2 tsp ground roasted cumin seeds heat 2 tsp cumin seeds dry in a pan until they become fragrant, then grind in a mortar and pestle OR 1 ½ tsp ground cumin
  • 1 small disc of paneer cut into ¾ inch pieces
Recipe
  1. Boil 1 cup of water in a large pan, then add the spinach and jalapeño.
  2. Cover the pan and cook for 25 minutes.
  3. Meanwhile, heat the oil in another pan over medium high heat. Add onion and brown.
  4. Add ginger, stir for just a moment, then add tomatoes.
  5. Stirring occasionally, cook over medium low heat for 10 minutes as the tomatoes thicken.
  6. Mash the spinach with a wooden spoon or potato masher until is is like a rough puree.
  7. Stir the cornmeal into the spinach and cook for about 5 more minutes, stirring occasionally.
  8. Once cooked, add the tomato mixture into the spinach mixture, then stir in the salt, cayenne, cinnamon, and cumin.
  9. Cook for 5 minutes on low heat, stirring occasionally.
  10. Add the paneer and cook for another 5 or so minutes to get everything warm. Serve over rice or with naan bread.