Saag Paneer (Indian Cheese with Spinach)
This creamy and richly flavored vegetarian Indian main is complex in taste yet easy to prepare, perfect for a weeknight meal.
Servings 6
Calories 580kcal
Ingredients
- 1 teaspoon garam masala
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground coriander
- pinch cayenne pepper
- 1 tablespoon avocado oil
- 1/2 onion minced
- 1/2 teaspoon salt
- 3 garlic cloves minced
- 2 teaspoons ginger fresh grated
- 20 ounces frozen cut spinach thawed and squeezed dry, 2 packages
- 14.5 ounce can diced tomatoes drained
- 2 cups water
- 2 tablespoons butter or butter flavored coconut oil for dairy-free
- 1/2 cup heavy cream optional
- fenugreek leaves aka Kasoori Methi, to taste, optional
- 30 ounces paneer cut into 1/2-inch cubes, or queso fresco
Instructions
- Combine garam masala, cumin, cinnamon, coriander, and cayenne in a small bowl and set aside.
- Heat a large pan over medium high heat and when hot, add the avocado oil. Add the reserved spices and cook until fragrant, about 5-10 seconds. Add the onion and salt and cook until the onion is soft and translucent, about 5 minutes. Add the garlic and ginger and cook until fragrant, about one minute more. Add the tomatoes, spinach, and 2 cups water. Bring to a boil and simmer for about 5 minutes.
- Add about half of the mixture to a blender and process until smooth. Return this mixture to the simmering pan and continue to cook for another 5-10 minutes.
- Remove the mixture from heat and stir in the the heavy cream and fenugreek to taste, if using. Taste and adjust seasoning with more salt, as needed. Add the cheese and gently fold into the sauce. Let stand for 5 minutes, or until heated through. Serve. When reheating, do not boil.
Nutrition
Calories: 580kcal | Carbohydrates: 12g | Protein: 25g | Fat: 50g | Saturated Fat: 27g | Cholesterol: 121mg | Sodium: 454mg | Potassium: 499mg | Fiber: 4g | Sugar: 3g | Vitamin A: 11622IU | Vitamin C: 13mg | Calcium: 848mg | Iron: 3mg