Time
Spice
Serves
45 Minutes
Medium
Two
Calories
Carbs
Fiber
Fat
Protein
590
61g
9g
28g
49g
Ingredients
6 oz paneer
4 oz greek yogurt
1 onion
12 oz spinach
2 tbsp butter
3 garlic cloves
1 tbsp ginger
2 thai chiles
1/2 cup basmati rice
1/2 tsp garam masala
1/2 tsp ground cumin
1/2 tsp ground cayenneEquipment
vegetable peelerPreparation
Slice the onion into 1" slices.
Peel the ginger. Finely dice the garlic and ginger.
Finely slice the thai chiles.
Cut the paneer into 1/2" cubes. Sprinkle the cubes of cheese with a pinch of salt.
Place the butter in a large sauté pan or wide bottomed stockpot and place on medium high heat. Once the butter is hot, fry the paneer cheese on all sides until golden brown. Remove the paneer from the pan, and set aside for later use.
Add the onions, garlic, thai chiles, ginger, garam masala, cumin and cayenne to the pan. Reduce the heat to medium. Sauté until the onion caramelizes.
While the onions caramelize, prepare the rice.
Set a saucepan with a lid on high heat with 2/3 cup of water and 1/4 teaspoon of salt. While waiting for the water to boil, place the basmati rice in a bowl and fill it with water. Swish your hands in the rice until the water becomes cloudy, and then drain. Repeat two more times.
Once the water has reached a boil, add the rinsed rice. Stir the pot to ensure that the rice is submerged. Reduce the heat to low and cover. Cook the rice for 16 minutes, and remove from heat. Keep the lid on the pot until ready to serve.
Once the onions have caramelized and have turned from opaque white to translucent, add the spinach to the pot. Add 1/2 cup of water to the pan and sauté until the water evaporates from the pan. Repeat this step unti the spinach is tender and has wilted.
Add the greek yogurt to the pan and stir.
Once the greek yogurt is incorporated, add the paneer cheese and stir to warm the cheese. Remove from heat.
Plate the saag paneer with the cooked basmati rice.
Share on
Twitter Facebook Google+ LinkedInYou May Also Enjoy
Melanzane alla Parmigiana
Shahi Paneer
Chole Masala
Shakshuka
Comments
Unknown
Easy, well written instructions. Fresh ingredients. I loved this because it was something I enjoy eating out but had no idea how to make at home or even where to purchase ingredients and spices. Thank you!
Amy S
This was a huge hit with the whole family. Very quick and easy to cook. My yogurt curdled a bit when I added it to the spinach so next time I will make sure to cool the spinach mixture a bit more before adding the yogurt. I served with with some naan bread and everyone loved it. I will definitely get this one again.
Elizabeth
We have kids, so I didn’t use the thai chilis but I wished I had not put in all the chili powder because it made it too spicy for them. I also used an immersion blender in the pan to have the more traditional saag texture. I will definitely get this again and reduce the spice provided.
Leave a Comment
Your email address will not be published. Required fields are marked *