SAAG PANEER
An Indian dish with plenty of flavour, saag paneer is a well-loved vegetarian side dish. It's rich in calcium and folate from the spinach and is gluten-free, too
Provided by Elena Silcock
Categories Lunch, Side dish
Time 30m
Number Of Ingredients 11
Steps:
- Melt the ghee, whisk in with the turmeric and chilli powder, then add the cubed paneer and toss well. Set aside. If using frozen spinach, microwave for 3-5 mins, then place in a sieve and squeeze out most of the water. If using fresh spinach, place in a colander, pour over boiling water, drain and cool, then put in a tea towel and squeeze out most of the water. Roughly chop.
- Blitz the onion with the garlic, ginger and green chilli. Cook the paneer in a large non-stick frying pan over medium heat for around 8 mins, tossing the pan so they become golden all over. Remove and set aside on a plate, leaving spices behind in the pan. Tip the onion mix into the pan, add a pinch of salt and turn the heat down. Fry until caramel coloured, around 10 mins, adding a splash of water if it looks a little dry. Add the garam masala, stir to coat the onion mix, fry for 2 mins.
- Add the spinach and cook for a further 2-3 mins, adding 100ml water to release all the flavours from the bottom of the pan. Add the paneer and cook for 2-3 mins to heat through. Spoon into bowls and squeeze over a little lemon juice, to serve.
Nutrition Facts : Calories 326 calories, Fat 24 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 22 grams protein, Sodium 0.2 milligram of sodium
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. As the name suggests, saag paneer includes paneer, a mild Indian cheese that is firm enough to cook without melting. The heat of the serrano chiles balances the creamy richness, but for a milder dish, remove the seeds before mincing the chiles. The fresh greens are finely chopped before cooking, to help them break down faster into a silky gravy. Thawed chopped frozen spinach can be used to save time, but make sure to drain well and squeeze out the excess liquid first. Finish the dish with a little heavy cream (or plain yogurt) to lend body and richness.
Provided by Kay Chun
Categories dinner, one pot, vegetables, main course
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- 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 1/2 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 heavy cream and paneer until well incorporated. Season with salt and pepper. Transfer to a serving bowl.
- Divide rice and flatbread among 4 shallow bowls or plates. Pass the saag paneer to spoon on top.
AUTHENTIC SAAG PANEER
Saag paneer is a classic Indian dish of cooked spinach studded with cubes of fried paneer cheese. Thickened with cream or coconut milk, it's a hearty and filling vegetarian meal.
Provided by Allrecipes
Categories World Cuisine Recipes Asian Indian
Time 1h
Yield 4
Number Of Ingredients 15
Steps:
- Bring a large saucepan of water to a boil. Cook spinach and fenugreek in the boiling water until wilted, about 3 minutes. Drain well and transfer to a food processor. Puree until finely chopped, about 5 pulses.
- Heat 1 tablespoon canola oil in a large skillet over medium heat. Fry paneer cubes, stirring constantly, until browned on all sides, about 5 minutes. Set aside.
- Heat 2 tablespoons canola oil in the skillet and fry the cumin seeds until lightly toasted and aromatic, about 3 minutes. Add onion; cook and stir until onion begins to soften, 4 to 5 minutes. Stir in ginger, garlic, tomato, garam masala, turmeric, and cayenne pepper; cook and stir until tomatoes break down and onions are translucent, about 10 minutes.
- Stir in spinach and fenugreek, cream, paneer cubes, and salt to taste. Cover and cook for 15 minutes, stirring occasionally.
Nutrition Facts : Calories 299 calories, Carbohydrate 18 g, Cholesterol 29 mg, Fat 19.9 g, Fiber 5.2 g, Protein 17.1 g, SaturatedFat 6 g, Sodium 479.9 mg, Sugar 2.9 g
SAAG PANEER
Provided by Aarti Sequeira
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- In a large bowl, whisk together the turmeric, cayenne, 1 teaspoon salt and 3 tablespoons vegetable oil. Drop in the cubes of paneer and gently toss. Let the cubes marinate while you get the rest of your ingredients together and prepped.
- Thaw the spinach in the microwave in a microwave-safe dish, 5 minutes, then transfer to a clean kitchen towel and squeeze out the excess liquid. Puree in a food processor until smooth. (Alternatively, you can chop it up very finely with your knife.) Set aside.
- Place a large nonstick skillet over medium heat and add the paneer as the pan warms. In a couple of minutes, flip the paneer; each piece should be browned on one side. Fry another minute or so and then remove the paneer from the pan to a plate.
- Add the remaining 1 1/2 tablespoons vegetable oil to the pan. Add the onion, ginger, garlic, chile and a pinch of salt. Now here?s the important part: Sauté the mixture until it?s evenly toffee-colored, which should take about 15 minutes. Don?t skip this step?this is the foundation of the dish! If you feel like the mixture is drying out and burning, add a couple of tablespoons of water.
- Add the coriander, cumin and garam masala. If you haven?t already, sprinkle in a little water to keep the spices from burning. Cook, stirring often, until the raw scent of the spices cooks out and it all smells a bit more melodious, 3 to 5 minutes.
- Add the spinach and stir well, incorporating the spiced onion mixture into the spinach. Stir in a little salt and 1/2 cup water. Cook 5 minutes.
- Turn off the heat. Stir in the yogurt a little at a time to keep it from curdling. Once the yogurt is well mixed into the spinach, add the paneer. Turn the heat back on, cover and cook until everything is warmed through, about 2 minutes.
SAAG PANEER
Paneer, a ricotta-like ingredient, is a mainstay of Indian cooking. Chef Saran shows you how to cook the spinach and paneer separately before bringing them together with a flavorful tempering oil.
Provided by Suvir Saran
Categories condiment
Time 1h30m
Yield 6 servings
Number Of Ingredients 18
Steps:
- For the paneer: Preheat oven to 450 degrees F. Spread ricotta cheese in a rimmed baking sheet lined with parchment paper so it's about the thickness of a French fry. Bake for 50 minutes.
- For the saag: In a large pot, bring two inches of water to a boil. Add the spinach, cover, and steam until wilted, about 5 minutes. Drain and place in a food processor, then purée until smooth; set aside. Add 2 tablespoons canola oil to a wok or kadai, then add cumin, chilies, fennel, cloves, cardamom and asafoetida. Turn heat to medium to "bloom" the spices until they are fragrant and jumping, about 5 minutes. Add ginger; stir and continue cooking until aroma is released and its texture is slightly crispy, 1-2 minutes. Add puréed spinach (with 1-2 tablespoons of water, optional, to remove the spinach from the food processor). Add salt and continue mixing; then turn off the heat, cover, and set aside.
- Add the fenugreek and 2 tablespoons canola oil to a small skillet and place over medium heat to roast. Add 1-2 tablespoons water; stir and continue cooking until it sizzles and releases a slightly bitter aroma, 2 minutes. Add to spinach mixture, stir and set aside. Remove the paneer from the oven and cut into 1-inch squares.
- Add 1 tablespoon canola oil to a nonstick skillet; over medium heat, fry the paneer cubes in a single layer until crispy, about 2 minutes. Remove from heat and set aside. For the tempering oil: In the small saucepan, heat the ghee over medium heat; then add cumin, fennel, chilies, and asafoetida and cook until fragrant, about 2 minutes. Add cayenne pepper and 1 teaspoon of water (to keep the cayenne from burning) and set aside.
- Place saag in a serving bowl, then top with paneer cubes, followed by more spinach. Spoon tempering oil over the top before serving.
More about "saag paneer recipes"
AUTHENTIC SAAG PANEER RECIPE - FOOD & WINE
From foodandwine.com
3/5 (3)Total Time 30 minsAuthor Marianne Williams
- Heat 3 tablespoons of the ghee in a large high-sided skillet over medium-high. Add onion, and cook, stirring occasionally, until softened, about 5 minutes. Add garlic, ginger, and chiles, and cook, stirring constantly, until fragrant, about 2 minutes. Add one-third of the spinach and one-third of the mustard greens to skillet, and cook, folding constantly, until wilted. Repeat in 2 batches with remaining spinach and greens until all are wilted and starting to soften.
- Cover and cook, stirring occasionally, until greens are tender and softened, about 5 minutes. Transfer to a blender. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until smooth, about 45 seconds, adding 2 tablespoons water if needed. Set aside.
- Heat remaining 1 tablespoon ghee in a large nonstick skillet over medium-high. Add paneer, and cook, flipping halfway through, until golden brown on both sides, about 4 minutes total. Transfer to a plate lined with paper towels, and set aside.
- Transfer pureed greens back to high-sided skillet, and place over medium-low heat. Add garam masala, salt, and black pepper, and cook, stirring occasionally, until heated through and flavors have married, about 5 minutes. Add cream, and stir until smooth. Fold paneer into greens, and serve immediately with warm naan or basmati rice.
EASY TRADITIONAL INDIAN SAAG PANEER RECIPE - CUISINE AND …
From cuisineandtravel.com
AUTHENTIC SAAG PANEER RECIPE - MY FOOD STORY
From myfoodstory.com
SAAG PANEER - DINNER, THEN DESSERT
From dinnerthendessert.com
PANEER - WIKIPEDIA
From en.wikipedia.org
SAAG PANEER | VEGETABLES RECIPES | JAMIE OLIVER RECIPE
From jamieoliver.com
SAAG PANEER RECIPE | SAINSBURY`S MAGAZINE
From sainsburysmagazine.co.uk
RESTAURANT STYLE PALAK SAAG PANEER RECIPE
From chefdehome.com
SLOW COOKER SAAG PANEER - INDIAN SPINACH - SLENDER …
From slenderkitchen.com
40-MINUTE SAAG PANEER - PUREWOW.COM
From purewow.com
15 PALAK PANEER GET CURRIED - SELECTED RECIPES
From selectedrecipe.com
SAAG PANEER | SAAG PANEER CURRY RECIPE | CURRY GUY
From greatcurryrecipes.net
15 NO ONION NO GARLIC PALAK PANEER RECIPE - SELECTED RECIPES
From selectedrecipe.com
SAAG PANEER RECIPE - SERIOUS EATS
From seriouseats.com
15 PUNJABI SAAG CHICKEN RECIPE - SELECTED RECIPES
From selectedrecipe.com
15 SAAG ROTI RECIPE - SELECTED RECIPES
From selectedrecipe.com
BEST SAAG PANEER RECIPE - HOW TO MAKE SAAG PANEER - DELISH
From delish.com
MANEET CHAUHAN'S SAAG PANEER | THE DREW BARRYMORE SHOW
From thedrewbarrymoreshow.com
AUTHENTIC SAAG PANEER RECIPE LIKE RESTAURANT STYLE AT HOME!
From fabulousnoshandrecipes.com
EASY SAAG PANEER RECIPE | EATINGWELL
From eatingwell.com
#60-minutes-or-less #time-to-make #main-ingredient #cuisine #preparation #eggs-dairy #vegetables #asian #cheese
You'll also love