One of my favourite Indian dishes is Saag Paneer, crispy cheese cubes immersed in a creamy spinach curry sauce. A deliciuos and healthy vegetarian option, that is so easy to make at home!
If paneer is not available to you, you can switch it with potatoes, cauliflower, tofu or make your own paneer, which just takes 2 litres of milk, vinegar and a cheesecloth!
Don’t get intimidated by the long list of ingredients, most of them are spices and herbs!
- 4 Tbsp Coconut oil
- 350 g Paneer, cubed (or homemade with 2 litres of milk)
- 1 tsp cumin seeds
- 1 onion, finely chopped
- 1 Tbsp ginger, finely chopped
- 2 garlic cloves, finely chopped
- 1 chilli (or less, go with your spicy tolerance), finely chopped
- 1 tsp coriander powder
- 1/4 tsp chilli powder
- 1/4 tsp turmeric powder
- 2 tsp salt
- 150 ml tomatoes sauce
- 2 Tbsp fresh coriander, chopped
- 2 Tbsp fresh chives, chopped
- 1 Tbsp Kasuri Methi (fenugreek) – optional
- 1 Tbsp Dill, finely chopped
- 450 g chopped frozen spinach, defrosted
- 3/4 tsp garam masala powder
- 150 ml cream
- In a small pan heat up 2 Tbsp of coconut oil (or any other oil of your choice) and fry the paneer until crispy on all sides. Do so in batches and put the fried ones on some kitchen paper to dry a little.
- Put 2 Tbsp of coconut oil (or other) in a pot and heat it up, add the cumin seeds (1tsp) and let them release their aroma.
- Now pour in the chopped onion, ginger (1Tbsp), garlic (2) and chilli (a whole one for a lot of heat, half for good heat, omit for mild flavour) and let everything cook, add a little water if necessary.
- Time to use the spices: add coriander powder (1tsp), chilli powder (1/4tsp), turmeric (1/4tsp) and salt (2tsp) and mix well together.
- Pour in the tomato sauce (150ml) and let it all come together.
- You can now add all the greens: coriander (2Tbsp), chives (2Tbsp), Kasuri Methi (1Tbsp), Dill, (1 Tbsp) and spinach (450g), mix well and cook for about 10 minutes.
- At this point you can add the fried paneer, mixing carefully as not to break it.
- Finish adding 3/4 tsp of garam masala powder and 150 ml of cream.
- Enjoy with rice and/or naan.
Thanks to Payal from Commune Kitchen for introducing me to the Indian Cuisine and the amazing foodie tours in Little India in Singapore!