Punjabi Saag Paneer

When you make this classic and homely Punjabi Saag Paneer-Spinach and Indian Cottage Cheese Curry, surely you're going to forget any restaurant style Saag Paneer or Palak Paneer, trust me because exactly that happened in my home. This absolutely delicious and finger licking Saag Paneer is prepared with truckloads of fresh mature spinach (palak), fresh homemade Indian cottage cheese (paneer) and a few basic spices and clarified butter (ghee). You can enjoy this North Indian homely and traditional Saag Paneer with roti, phulka or crispy ajwain paratha.

I doubt this dish needs any introduction, mention about Indian food to anyone and they will say that they may not know about any other dishes, but they have heard the word ' Saag Paneer' If you are an Indian food fanatic, I bet you must have tried Palak Paneer or Saag Paneer first thing in a restaurant or at an Indian party.

If you are spinach, paneer or an Indian food fan, surely you are going to love this recipe and it will be a definite addition to your recipe file. JCO family is a huge fan of Palak Paneer or Saag Paneer, whether I make a quick version which can be made in less than 12 minutes or traditional one which takes little longer when saag paneer is on the table, no invitations or dinner bells needed. As much as we love this curry, I resist making this curry too often as it is cooked in ghee and full-fat paneer, and I choose my Vegan Kale and Tofu curry for a healthy option.

But let's talk today about this homely and traditional Saag Paneer, that is packed with flavours and goodness.

WHAT IS SAAG PANEER

Saag paneer is a North Indian style of preparing spinach and Indian cottage cheese, Saag aka spinach and Panner is freshly made Indian cottage cheese. This classic version is an easy and simple recipe, can be ready in less than 30 minutes, freshly cut spinach and paneer is cooked with basic spices and onion, garlic. This saag paneer with plenty of flavours, gluten-free and perfect for a vegetarian dining.

WHAT TYPE OF SPINACH DO I NEED

Usually, most of the Indian households use fresh Indian spinach aka palak, which is mature spinach with large leaves and thicker stalks and available in Indian grocery stores. Around summertime, you can get 4 good sizes bunches for £1. Only one thing that this spinach leaf comes unwashed and unprepared with dirt and you have to thoroughly wash it under the running water. So, really if you are pressed for time use baby spinach from any superstore or market. Also for this recipe, you need to chop the spinach into the size of a big confetti, rather than boiling whole leaves.

WHAT INGREDIENTS DO I NEED FOR THE SAAG PANEER

For this recipe, you won't need tons of ingredients, once you have fresh spinach and paneer, you will need onion, garlic and a few basic spices such as Punjabi garam masala and ghee. Paneer and ghee don't have to be homemade.

HOW TO COOK SAAG PANEER

To make saag paneer, you will need to do some preparation work before you start cooking it. If you have bought palak, then thoroughly wash the leaves under the running water and remove any dirt or damaged leaves. Then cut them into small bits. Cook the spinach in a big pan with a little amount of water without covering the pan. If you have shop bought paneer, then cut into small dice and soak in hot water for 5-7 minutes.

Then prepare dry masala gravy itself, the masala is prepared in ghee with garlic onion and green chillies and seasoned with turmeric, garam masala and salt. Generally, basic Punjabi gravy masala prepared with tomatoes but in this recipe, tomatoes are not used.

WHAT TO SERVE WITH SAAG PANEER

This particular version of saag paneer is dry so I would love to serve this with garama garam (hot) round and soft gujarati rotlis, Daal Makhani and Potato Chips Curry. I am not a big fan of eating Naan with dry sabji or curries. Some people prefer to have it with hot and steamy rice too.

So, now you have this really easy and tasty saag paneer recipe, bookmark or pin it and don't forget to get some spinach and paneer on your next trip to the market and give this recipe a go and enjoy home-style saag paneer with your friends and family, no need for any takeaways!

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Indian saag paneer, spinach and paneer curry, meatfree curries, authentic saag paneer recipes, punjabi curries

Curries, Punjabi cuisine, Indian food, Vegetarian Indian food

Punjabi Indian

Yield: 4-6 servingsAuthor: hayley Dhanecha

Punjabi Saag Paneer

Punjabi saag paneer, a vegetarian and flavoursome dish that hails from Punjab, India. Prepared with fresh spinach and Indian cottage cheese.

prep time: 10 minscook time: 20 minstotal time: 30 mins

ingredients

• 4 medium bunches palak ( roughly 200g each)
• 300 g Paneer
• 2 tbsp. oil
• 3 tbsp.  homemade desi ghee
• 1 big onion roughly chopped
• 2 tbsp. ginger-garlic minced
• 3-4 green chillies finely chopped 
• 1 tsp. cumin seeds
• 1 tsp. garam masala
• 1/2 tsp. turmeric powder
• Few drops of lemon juice

instructions

1. Thoroughly wash the spinach leaves under cold running water to remove any dirt, remove any damaged leaves.
2. Roughly chop the leaves with the stalks.
3. Place it in the pan and add less than 1/4 cup cold water. 
4. Don't cover the pan, and cook the spinach, keep an eye on the water level. 
5. Meanwhile, heat ghee in a heavy bottom pan or kadai and add chopped onion. 
6. After a couple of minutes, add ginger, garlic and green chillies.
7. Fry this mixture on a medium to low heat for 6-7 minutes.
8. Keep an eye on spinach. 
9. While the onion mixture and spinach are cooking, heat oil in another frying pan and add cubed paneer. 
10. Shallow fry the paneer cubes until lightly golden all the sides.
11. Add turmeric, garam masala, salt and cumin seeds into the onion mixture and mix well.
12. Then add shallow fried panner into the onion mixture and mix gently.
13. Turn off the heat and leave it aside.
14. Once spinach is cooked and almost all the water evaporates, mash the spinach with a potato masher. 
15. Do not make puree, but make smooth with some texture.
16. Add into the onion and paneer mixture and mix well, reheat the curry and add lemon juice.
17. Serve in a serving bowl and enjoy with roti, phulka or naan. 

NOTES:

If you are buying regular spinach from the supermarket, add less water as this baby spinach won't need much water.

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