Authentic Saag Paneer Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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



Authentic Saag Paneer image

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

2 bunches spinach, roughly chopped
1 bunch fenugreek leaves, roughly chopped
1 tablespoon canola oil
½ pound paneer, cubed
2 tablespoons canola oil
1 teaspoon cumin seeds
1 onion, thinly sliced
1 teaspoon grated fresh ginger
3 cloves garlic, minced
1 tomato, diced
2 teaspoons garam masala
½ teaspoon ground turmeric
½ teaspoon cayenne pepper
½ cup heavy whipping cream
salt to taste

SAAG PANEER

Provided by Aarti Sequeira

Categories     main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 14



Saag Paneer image

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.

1 teaspoon ground turmeric
1/2 teaspoon cayenne pepper
Kosher salt
4 1/2 tablespoons vegetable oil
12 ounces paneer (Indian cheese), cut into 1-inch cubes
1 16-ounce package frozen chopped spinach
1 medium white onion, finely chopped
1 1-inch piece ginger, peeled and minced (about 1 tablespoon)
4 cloves garlic, minced
1 large green serrano chile pepper (seeds removed if you don?t like it spicy!), finely chopped
2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon garam masala
1/2 cup plain yogurt, stirred until smooth

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



Saag paneer image

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

2 tbsp ghee
1 tsp turmeric
1 tsp Kashmiri chilli powder
450g paneer, cut into 3cm cubes
500g spinach, mature fresh or frozen
1 large onion, finely chopped
3 garlic cloves
thumb-sized piece of ginger
1 green chilli, roughly chopped, (include seeds for extra spice)
1 tsp garam masala
½ lemon, juiced, to serve

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



Saag Paneer image

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.

1 pound fresh baby spinach (about 8 packed cups)
2 tablespoons ghee
8 ounces paneer, cut into 1-by-1/2-inch pieces
1/2 cup finely chopped yellow onion
Kosher salt and black pepper
1 tablespoon freshly grated peeled ginger (from a 2-inch piece)
2 teaspoons grated garlic (from about 3 cloves)
1 serrano chile, stemmed and minced
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1/2 cup heavy cream
Steamed rice and Indian flatbread, for serving

SAAG PANEER

Eat homemade Indian food tonight with Aarti Sequeira's Saag Paneer: Spinach with Indian Cheese recipe from Aarti Party on Food Network.

Provided by Aarti Sequeira

Time 1h20m

Yield 4 servings

Number Of Ingredients 21



Saag Paneer image

Steps:

  • In a large bowl, whisk together the turmeric, cayenne, 1 teaspoon salt and 3 tablespoons oil. Gently, drop in the cubes of paneer and gently toss, taking care not to break the cubes if you're using the homemade kind. 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 on high, then puree in a food processor until smooth. Alternatively, you can chop it up very finely with your knife.
  • Place a large nonstick skillet over medium heat, and add the paneer as the pan warms. In a couple of minutes give the pan a toss; each piece of paneer should be browned on one side. Fry another minute or so, and then remove the paneer from the pan onto a plate.
  • Add the remaining 1 1/2 tablespoons oil to the pan. Add the onions, ginger, garlic and chile. Now here's the important part: saute the mixture until it's evenly toffee-coloured, 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 garam masala, coriander and cumin. If you haven't already, sprinkle a little water to keep the spices from burning. Cook, stirring often, until the raw scent of the spices cook 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. Add a little salt and 1/2 cup of water, stir, and cook about 5 minutes with the lid off.
  • Turn the heat off. Add 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 5 minutes. Serve.
  • Line a large colander with a large double layer of cheesecloth, and set it in your sink.
  • In a large wide pot, bring the milk to a gentle boil over medium heat, stirring frequently to avoid burning the bottom (a nonstick pot works really well for this purpose). This will take a little while so be patient!
  • Add the lemon juice and turn the heat down to low. Stirring gently, you should almost immediately see the curds (white milk solids) and whey (the greenish liquid) separate. Don't fret, this is perfect!
  • Remove the pot from the heat and carefully pour the contents into the cheesecloth-lined colander. Gently rinse with cool water to get rid of the lemon flavor. At this point, you could squeeze out some of the liquid, and serve with some honey and some nuts, almost like a fresh ricotta!
  • Grab the ends of the cheesecloth and twist the ball of cheese to squeeze out the excess whey. Tie the cheesecloth to your kitchen faucet and allow the cheese to drain for about 5 minutes.
  • Twisting the ball to compact the cheese into a block, place it on a plate with the twisted part of the cheesecloth on the side (this will ensure your block of cheese is nice and smooth!) and set another plate on top. Weigh the second plate down with cans of beans or a heavy pot. Move to the refrigerator and let it sit about 20 minutes.
  • Combine the cinnamon sticks, cloves, green cardamom seeds, black cardamom seeds, if using into a spice grinder or coffee grinder and grind until fine. Store the spice mix in an airtight container away from direct sunlight.

1 teaspoon turmeric
1/2 teaspoon cayenne
Kosher salt
3 tablespoons plus 1 1/2 tablespoons vegetable oil
12 ounces paneer, (Indian cheese, either store-bought or made from my recipe, recipe follows), cut into 1-inch cubes, see Cook's Note*
1 (16-ounce package) frozen chopped spinach
1 medium white onion, finely chopped
1 (1-inch thumb) ginger, peeled and minced (about 1 tablespoon)
4 cloves garlic, minced
1 large green serrano chile, finely chopped (seeds removed if you don't like it spicy!)
1/2 teaspoon store-bought or homemade garam masala, recipe follows
2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 cup plain yogurt, stirred until smooth
Cheesecloth
8 cups whole milk
1/4 cup freshly squeezed lemon juice, plus more as needed, see Cook's Note*
3 large cinnamon sticks (if you have the kind you get at Indian stores, it's about 3 tablespoons of cinnamon bark bits)
3 tablespoons whole cloves
1/4 cup green cardamom pods, shelled, husks discarded (about 2 tablespoons of seeds)
4 large black cardamom pods, shelled, husks discarded (about 1 tablespoon of seeds), optional

More about "authentic saag paneer recipes"

AUTHENTIC SAAG PANEER RECIPE - A SPICY PERSPECTIVE
Web Jan 26, 2018 4.75 stars 25 mins Healthy Recipes Check out this Creamy Saag Paneer Recipe with fresh spinach and Indian spices! On the menu …
From aspicyperspective.com
4.8/5 (8)
Total Time 25 mins
Category Side Dish
Calories 265 per serving
  • In a small bowl, toss paneer cubes, coconut oil, turmeric, cayenne pepper and half the salt. Marinate while preparing vegetables.
  • Set a large skillet over medium heat. Toast one side of the paneer cubes, remove from the pan and set aside.
  • Place the onions in the same skillet and sauté onions in ghee for 3 minutes. Add the garlic, ginger, and serrano chili. Sauté 2 moreminutes.
authentic-saag-paneer-recipe-a-spicy-perspective image


AUTHENTIC SAAG PANEER RECIPE - FOOD & WINE
Web Dec 6, 2013 Heat 3 tablespoons of the ghee in a large high-sided skillet over medium-high. Add onion, and cook, stirring occasionally, until …
From foodandwine.com
3/5 (3)
Total Time 30 mins
Author 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.
authentic-saag-paneer-recipe-food-wine image


SAAG PANEER RECIPE (STEP BY STEP + VIDEO) - WHISKAFFAIR
Web Sep 2, 2020 Step By Step Recipe. Clean and wash the greens thoroughly under running water. Heat water in a large pot. When the water comes to a boil, add 2 tablespoon of salt and 1 teaspoon sugar to it. Add the …
From whiskaffair.com
saag-paneer-recipe-step-by-step-video-whiskaffair image


SAAG PANEER | SAAG PANEER CURRY RECIPE | CURRY GUY
Web Nov 23, 2020 Pour 285ml (generous 1 cup) of water into a large saucepan and bring to the boil. Add the fresh spinach and simmer until the water has evaporated. Allow the spinach to cool, then blitz to a thick paste in a food …
From greatcurryrecipes.net
saag-paneer-saag-paneer-curry-recipe-curry-guy image


SAAG PANEER - DINNER, THEN DESSERT
Web May 10, 2018 Saag Paneer is a classic Indian curry spinach (or other bitter greens) recipe with lightly browned paneer cubes which are stewed together until thick and creamy with coconut milk in under an hour. What …
From dinnerthendessert.com
saag-paneer-dinner-then-dessert image


AUTHENTIC SAAG PANEER RECIPE - MY FOOD STORY
Web Jan 19, 2022 Ingredients You Need Here's everything you need for this recipe: Saag (Mustard Greens): Saag is the produce of the winter season! These leaves have a rich, dark green colour and a pungent mustard …
From myfoodstory.com
authentic-saag-paneer-recipe-my-food-story image


THE BEST SAAG PANEER! - FATIMA COOKS
Web Jan 10, 2023 A block or pre-cubed? Making Paneer from scratch… worth the effort? How do you make Saag Paneer? Substitutions, alterations and tips How do you serve Saag Paneer? Other recipes using similar …
From fatimacooks.net
the-best-saag-paneer-fatima-cooks image


TRADITIONAL SAAG PANEER - ANDREW ZIMMERN
Web Saag Paneer Servings: 4 to 6 Ingredients 10 cups whole milk 1 cup warm water 5 tablespoons white vinegar 1/2 cup olive oil 1 large onion, diced 5 garlic cloves, crushed 2 tablespoons grated ginger 2 teaspoons turmeric …
From andrewzimmern.com
traditional-saag-paneer-andrew-zimmern image


BEST SAAG PANEER RECIPE - HOW TO MAKE SAAG PANEER - DELISH
Web Dec 2, 2021 Add the onion paste and cook until light brown and some of it sticks to the bottom of the pan, about 2 minutes. Step 4 Stir in the tomato sauce, coriander, cumin, …
From delish.com


WHAT’S MISSING FROM THIS NYT RECIPE FOR SAAG PANEER? : R/COOKING
Web 1/4 teaspoon ground cumin and 1/2 teaspoon ground coriander along with 1/2 cup heavy cream, 1 lb spinach, and 8 oz paneer?!!!!! Reply witness_protection •
From reddit.com


NORTH INDIAN (PUNJABI) SAAG PANEER RECIPE | PBS FOOD
Web Place Dutch oven in the oven and cook for 20 minutes. Remove from the oven. Taste and adjust seasonings, as needed. Add water to adjust consistency if needed. Add the diced …
From pbs.org


ASMA KHAN’S SAAG PANEER – SPINACH WITH INDIAN CHEESE
Web Jan 25, 2021 Serves 2 fresh spinach leaves 750-900g, washed ghee 2 tbsp, melted, or butter or vegetable oil shallots 2, finely chopped fresh ginger paste ½ tsp garlic 2 cloves, …
From theguardian.com


AUTHENTIC SAAG PANEER RECIPE LIKE RESTAURANT STYLE AT HOME!
Web Jul 8, 2022 Authentic Saag Paneer Recipe, Saag paneer is a vegetarian Indian dish made with curried greens, paneer or cottage cheese, or paneer cheese. But now it’s …
From fabulousnoshandrecipes.com


PALAK PANEER RECIPE (INDIAN SPINACH PANEER) - SWASTHI'S RECIPES
Web May 5, 2023 If you are new to Indian cuisine and wondering what is it.. About Palak Paneer Palak paneer is a classic curried dish from North Indian cuisine made with fresh …
From indianhealthyrecipes.com


EASY TRADITIONAL INDIAN SAAG PANEER RECIPE - CUISINE AND TRAVEL
Web Easy Traditional Indian Saag Paneer Recipe - Cuisine And Travel . You can enjoy both of these dishes together without the rice or bread for a delicious low carb dinner. This …
From cuisineandtravel.com


EASY SAAG PANEER - EATINGWELL
Web Sep 22, 2022 Healthy Spice Recipes Healthy Turmeric Recipes Easy Saag Paneer 4.5 (2) 2 Reviews The paneer cheese in this fast and easy recipe doesn't melt when it …
From eatingwell.com


THIS PANEER RECIPE IS SPICY AND STICKY, CRISP AND MELTING - THE …
Web 1 hour ago A riff on the traditional Israeli pita sandwich stuffed with fried eggplant, tomato-cucumber salad and hard-cooked eggs, Kay prepares the whole thing on a sheet pan, …
From nytimes.com


RESTAURANT STYLE PALAK SAAG PANEER RECIPE | CHEFDEHOME.COM
Web Saag Paneer or Palak Paneer or Indian creamed spinach and paneer curry, no matter what I call it, it is a delicious and easy spinach and Indian cheese main course curry which I …
From chefdehome.com


Related Search