RecipesDinner
Dinner
Saag Paneer
Seared paneer folded into a smooth spiced spinach sauce, finished with butter, garam masala and a stir of yoghurt.
- Serves
- 3
- Prep
- 15min
- Cook
- 20min
- Total
- 35min
Programs: Fat Loss, Muscle Gain, Maintenance, Blood Sugar, Blood Pressure
Per serving
- Calories
- 441kcal
- Protein
- 33.3g
- Carbs
- 16.2g
- Fat
- 28.1g
- Fibre
- 3.8g
Ingredients
For 3 servings · MetricUS
- 400gpaneer, cubed
- 400gfrozen leaf spinachthawed
- 80gGreek yoghurt, 2%
- 1 mediumonion, finely diced
- 3 clovesgarlic, crushed
- 20gfresh ginger, grated
- 1½ tbspghee or oil
- 1 tspground cumin
- 1 tspground coriander
- ½ tspground turmeric
- ½ tspchilli powderadjust to taste
- 1 tspgaram masala
- 30gbutter
- 0.6 tspsaltto taste
- 14 ozpaneer, cubed
- 14 ozfrozen chopped spinachthawed
- 1/3 cupGreek yogurt, 2%
- 1 mediumonion, finely diced
- 3 clovesgarlic, crushed
- ¾ tbspgrated fresh ginger
- 1½ tbspghee or oil
- 1 tspground cumin
- 1 tspground coriander
- ½ tspground turmeric
- ½ tspchili powderadjust to taste
- 1 tspgaram masala
- 2 tbspbutter
- 0.6 tspsaltto taste
Method
Sear the paneer.
Pat the paneer cubes dry. Heat half the ghee in a wide pan over a medium-high heat and fry the paneer for 3 to 4 minutes, turning, until light gold on the sides. Lift out and set aside.
Build the base.
Add the rest of the ghee to the same pan. Cook the onion for 6 to 7 minutes, stirring often, until soft and golden. Stir in the garlic and ginger for 1 minute.
Add the cumin, coriander, turmeric and chilli powder. Stir for 30 seconds to toast the spices.
Blend the spinach through.
Thaw the spinach and squeeze out excess water, then stir it into the pan. Cook for 5 minutes until it melts into the base.
Blend smooth with a stick blender for the classic saag texture.
Finish and fold in the paneer.
Stir in the butter and garam masala. Return the seared paneer to the pan and warm through for 2 to 3 minutes.
Take off the heat and stir through the Greek yoghurt so it doesn't split. Taste and adjust the salt.