Saag Paneer
Saag refers to an Indian vegetable dish in which spinach or other dark greens are stewed with ginger, garlic, fresh chiles and spices until meltingly soft. This version includes paneer, a mild Indian cheese that is firm enough to cook without melting.
Ingredients
- 1 poundfresh baby spinach (about 8 packed cups)
- 2 tablespoonsghee
- 8 ouncespaneer, cut into 1-by-½-inch pieces
- ½ cupfinely chopped yellow onion
- kosher salt and black pepper
- 1 tablespoonfreshly grated peeled ginger (from a 2-inch piece)
- 3 clovesgrated garlic
- 1serrano chile, stemmed and minced
- ½ teaspoonground coriander
- ¼ teaspoonground cumin
- ½ cupwater
- ½ cupwhole milk yogurt
- steamed rice and/or Indian flatbread, for serving
Instructions
In a food processor, working in batches, pulse spinach until minced but not puréed. Do not pack the spinach too tightly or it won’t get evenly chopped. You should have about 3 packed cups of minced spinach.
Heat 1 tablespoon ghee over medium in a large nonstick skillet. When it shimmers, add paneer and cook, turning occasionally, until golden all over, 5 to 7 minutes. Using tongs or a fish spatula, transfer cheese to a plate, leaving as much ghee as possible in the skillet.
Reduce heat to medium-low, add the remaining 1 tablespoon ghee and the onion, and season with salt and pepper. Cook, stirring occasionally, until softened but not browned, about 5 minutes.
Add ginger, garlic and chile, and cook, stirring occasionally, until fragrant and well incorporated, 1 minute. Stir in coriander and cumin until well blended.
Add minced spinach and ½ cup water, and increase the heat to medium. Season with salt and pepper and cook, stirring occasionally, until spinach is completely soft and most of the liquid is absorbed, about 8 minutes.
Stir in yogurt and paneer until well incorporated. Season with salt and pepper. Transfer to a serving bowl.