Easy saag paneer recipe
Easy saag paneer recipe! A flavorful Indian creamed spinach and greens curry with paneer cheese. A great vegetarian meal!
Servings 6 servings
Calories 454kcal
Ingredients
- 12 oz paneer cheese, cubed
- ¼ cup plain yogurt
- 1 ½ teaspoon ground turmeric, divided
- 5 teaspoon garam masala, divided
- 2 teaspoon ground cumin, divided
- 5 tablespoon ghee or butter, divided
- 1 medium red onion, diced
- 4 medium garlic cloves, minced
- 1 2" piece fresh ginger, peeled and minced
- ½ teaspoon ground cayenne
- 8 cups packed kale, stems removed and leaves chopped (about 2 bunches)
- 4 cups packed mustard greens, chopped
- 4 cups packed spinach, chopped
- ¼ cup water
- 1 cup heavy cream
- salt and pepper
- fresh cilantro, cooked basmati rice, yogurt, and naan bread for serving
Instructions
- Combine the paneer, yogurt, 1 teaspoon of the turmeric, 1 teaspoon of the garam masala, and 1 teaspoon of the cumin in a medium bowl. Set aside and let marinate while you prep the rest of the ingredients, at least 10 minutes.
- When your greens are chopped and ingredients are prepped, heat 1 Tablespoon of the ghee or butter in a large skillet over medium high heat. Add the paneer, and sauté, stirring often, until golden on all sides, about 10 minutes. Remove from pan and set aside.
- Reduce heat to medium and add another 3 Tbsps of ghee in the skillet. Add the onion and sauté until onion is translucent, about 5 minutes. Add the garlic, ginger, cayenne, and remaining turmeric, garam masala, and cumin. Stir well until and sauté until fragrant, about 2 minutes. Begin adding your kale, a few handfuls at a time, stirring until greens are wilted. Continue until all greens are wilted and cooked down, including mustard greens and spinach, adding ⅛ cup of water as necessary, about 10 minutes.
- Place greens in a large blender along with the heavy cream and blend until smooth. Return to skillet.
- Stir in paneer, and reheat curry until hot. Stir in another tablespoon of ghee until melted and combined. Season generously with salt and pepper to taste.
- Serve curry over basmati rice, topped with yogurt and fresh cilantro. Eat with naan bread (optional).
Nutrition
Serving: 1cup approx. | Calories: 454kcal | Carbohydrates: 15g | Protein: 15g | Fat: 39g | Saturated Fat: 24g | Cholesterol: 117mg | Sodium: 171mg | Potassium: 758mg | Fiber: 5g | Sugar: 1g | Vitamin A: 12873IU | Vitamin C: 141mg | Calcium: 505mg | Iron: 3mg