Saag Paneer (Spinach with Indian Cheese)

Plant Based

Apr 12

Saag Panner has always been a favorite dish of mine when dining at an Indian restaurant. I have have had many different versions of this dish, but my recipe is by far my favorite. Most people are turned off by the thought of cooking Indian food, but read my recipe, try it out, and you will see just how delicious and simple it can be.

INGREDIENTS

Serves 4-6

1 yellow onion chopped
4 cups spinach
1 T coconut oil
1 16 oz can coconut milk
1 tsp turmeric
1 T garam masala
1 T minced garlic
1 T curry powder
1 T cumin seeds
1 T mustard seeds
1 16 oz block paneer cheese, cubed
Salt & pepper to taste

INSTRUCTIONS

Mix together the turmeric, garam masala, curry, cumin, and mustard seeds, salt and pepper into a bowl. Turn heat on stove to medium-high. Add in 1/2 T of coconut oil and add the spices. Once the spices start to smell aromatic drop in your chopped onion, garlic, and ginger. Sautée until onions start to brown.
Once onions have browned add in your spinach and continue cooking 5-10 minutes until spinach is completely wilted.
This next step can be hard. I prefer using an immersion blender, but if you do not have one turn the stove off and transfer the onion and spinach mixture into a blender and blend on high for 30-45 seconds.
Pour your saag back into your pan. Turn to low heat and let simmer while you prepare the paneer.
Place a large nonstick skillet over medium heat, and add the coconut oil. Once the oil is hot add the paneer. After two minutes flip each piece of paneer, they should be browned on one side. Fry another minute or so, and then remove the paneer from the pan and transfer it into your saag.
Keep the heat on low, cover and cook until everything is warmed through, about 5 minutes. Serve over rice with any of your other Indian favorites!
Tips:
- When peeling ginger, I find its best to use a spoon to help scrape the skin off.