Saag Paneer (Palak Paneer)

A reader recently emailed me looking for a good version of saag paneer, the classic spiced spinach and paneer dish from North India. As popular as this dish is, I couldn't believe that I didn't have a recipe for it on my blog. Inspired by the absence, I consulted my treasured copy of Lord Krishna's Cuisine by Yamuna Devi where we find that although this dish is usually made with spinach, sometimes it is made with various mixed greens such as combinations of spinach and mustard leaves, collard greens, fenugreek leaves or beet greens. The possibilities are endless.

My dinner companions were certainly delighted with the adaptation I came up with from the book. I served it with some basmati rice, but any Indian flatbread and soup would also go just perfectly alongside this dish.

Saag Paneer (Chopped Spinach with Paneer Cheese)

Recipe by Lisa Turner Adapted from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking Cuisine: Indian Published on November 8, 2011 The classic North Indian dish of spiced creamy spinach and fried paneer cheese Print this recipe Ingredients: 3 - 4 hot green or red chillies, chopped 1-inch piece ginger, peeled and chopped 4 tablespoons yogurt, yogurt whey or water 1 tablespoon ground coriander 1 teaspoon turmeric 1 teaspoon ground cumin 1/2 teaspoon paprika 1/4 teaspoon cayenne 6 tablespoons ghee or oil 14 oz. paneer cheese, cut into cubes 2 pounds fresh spinach, rinsed, trimmed and chopped 2/3 teaspoon garam masala 1 teaspoon of sea salt 3 generous tablespoons of cream cheese (or cream) Instructions: In a blender or food processor, blend together the chilies, ginger, yogurt (or whey or water), coriander, turmeric, cumin, paprika and cayenne until you have a smooth purée. Set aside. Heat the ghee or oil in a non-stick pan over medium heat. When hot, add the paneer cubes and gently fry, turning often, until the cubes are nicely browned on all sides. Remove with a slotted spoon and set aside. In the same pan add the spice mixture, stir and add the spinach. Cover and simmer over medium low heat for about 8 minutes. Stir, cover again and cook for another 8 minutes. Stir in the garam masala, salt, fried paneer and cream cheese (or cream). Cover and cook for another 5 minutes, stir and serve. Makes 5 - 6 servings

More paneer cheese recipes you may enjoy:
Curried Red Kidney Beans with Paneer Cheese
Mung Bean Paneer
Macaroni and Paneer Cheese

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Audio Accompaniment: Bavarian Fruit Bread by Hope Sandoval