Numeric amounts are based on 4 servings; text such as “to taste” stays the same.
This home-style saag paneer pairs a smooth, gently spiced spinach sauce with browned paneer and cumin rice. Frozen spinach keeps the prep manageable; thaw it first and squeeze out excess water so the sauce stays thick.
Rinse the rice. Bring it and the water to a boil in a saucepan, cover, reduce the heat to low, and cook according to the package directions. Let stand covered for 5 minutes, then fluff.
While the rice cooks, heat half the oil in a large skillet over medium heat. Add the paneer and brown on two sides, about 2 minutes per side. Transfer to a plate.
Add the remaining oil to the skillet. Cook the onion for 5 minutes, stirring, until soft. Add garlic and ginger and cook for 30 seconds.
Stir in cumin, coriander, turmeric, garam masala, and salt. Add the spinach and water or broth; simmer uncovered for 6 minutes, stirring occasionally.
Mash the spinach lightly with a spoon for a rustic sauce, or pulse briefly with an immersion blender. Return the paneer and simmer for 3 minutes.
Remove from the heat and stir in cream or yogurt. Taste for salt and serve with cumin rice and lemon wedges.
Recipe notes
Variations
Use fresh spinach by wilting 12 ounces in the skillet, then chop it before adding the broth. Firm tofu can replace paneer; pat it dry and brown it in the same way. For a dairy-free finish, use unsweetened coconut milk instead of cream or yogurt.
Storage and reheating
Refrigerate the curry and rice separately in shallow covered containers and use within 3 to 4 days. Reheat until steaming throughout, adding a spoonful of water to loosen the spinach sauce. Freeze the curry without the rice for up to 2 months; the paneer may become a little firmer.
This home-style saag paneer pairs a smooth, gently spiced spinach sauce with browned paneer and cumin rice. Frozen spinach keeps the prep manageable; thaw it first and squeeze out excess water so the sauce stays thick.
Rinse the rice. Bring it and the water to a boil in a saucepan, cover, reduce the heat to low, and cook according to the package directions. Let stand covered for 5 minutes, then fluff.
While the rice cooks, heat half the oil in a large skillet over medium heat. Add the paneer and brown on two sides, about 2 minutes per side. Transfer to a plate.
Add the remaining oil to the skillet. Cook the onion for 5 minutes, stirring, until soft. Add garlic and ginger and cook for 30 seconds.
Stir in cumin, coriander, turmeric, garam masala, and salt. Add the spinach and water or broth; simmer uncovered for 6 minutes, stirring occasionally.
Mash the spinach lightly with a spoon for a rustic sauce, or pulse briefly with an immersion blender. Return the paneer and simmer for 3 minutes.
Remove from the heat and stir in cream or yogurt. Taste for salt and serve with cumin rice and lemon wedges.
Variations
Use fresh spinach by wilting 12 ounces in the skillet, then chop it before adding the broth. Firm tofu can replace paneer; pat it dry and brown it in the same way. For a dairy-free finish, use unsweetened coconut milk instead of cream or yogurt.
Storage and reheating
Refrigerate the curry and rice separately in shallow covered containers and use within 3 to 4 days. Reheat until steaming throughout, adding a spoonful of water to loosen the spinach sauce. Freeze the curry without the rice for up to 2 months; the paneer may become a little firmer.
This home-style saag paneer pairs a smooth, gently spiced spinach sauce with browned paneer and cumin rice. Frozen spinach keeps the prep manageable; thaw it first and squeeze out excess water so the sauce stays thick.
Rinse the rice. Bring it and the water to a boil in a saucepan, cover, reduce the heat to low, and cook according to the package directions. Let stand covered for 5 minutes, then fluff.
While the rice cooks, heat half the oil in a large skillet over medium heat. Add the paneer and brown on two sides, about 2 minutes per side. Transfer to a plate.
Add the remaining oil to the skillet. Cook the onion for 5 minutes, stirring, until soft. Add garlic and ginger and cook for 30 seconds.
Stir in cumin, coriander, turmeric, garam masala, and salt. Add the spinach and water or broth; simmer uncovered for 6 minutes, stirring occasionally.
Mash the spinach lightly with a spoon for a rustic sauce, or pulse briefly with an immersion blender. Return the paneer and simmer for 3 minutes.
Remove from the heat and stir in cream or yogurt. Taste for salt and serve with cumin rice and lemon wedges.
Variations
Use fresh spinach by wilting 12 ounces in the skillet, then chop it before adding the broth. Firm tofu can replace paneer; pat it dry and brown it in the same way. For a dairy-free finish, use unsweetened coconut milk instead of cream or yogurt.
Storage and reheating
Refrigerate the curry and rice separately in shallow covered containers and use within 3 to 4 days. Reheat until steaming throughout, adding a spoonful of water to loosen the spinach sauce. Freeze the curry without the rice for up to 2 months; the paneer may become a little firmer.
