How to Make Homemade Saag Paneer - A Popular Indian Vegetarian Cheese and Spinach Curry

I have ordered saag paneer at countless restaurants. Sometimes I have been quite impressed but usually it's a bit of a mess. To get saag paneer right, you must use the freshest ingredients and be sure not to overcook the spinach!

Saag paneer originated in north India in the Punjab region. My version is quite close to what you would find there but I have added a pureed fresh green chilli paste that is used more often in south Indian cooking. I love the spicy, sweet flavour that the green chillies add to this recipe and really notice when they are left out!

For best results you will want to make your own paneer cheese but you can purchase good quality paneer in Indian markets and some good supermarkets.

In this recipe, I fry the cheese squares in hot oil to brown them. This makes the paneer melt in your mouth crispy on the outside and nice and warm in the centre. If you are watching your calorie intake - as I should be - simply fold the paneer cubes raw into the spinach and toss until the cheese is cooked through.

Serves 4 as a side dish

Preparation time: 20 minutes
Cooking time: 15 minutes

INGREDIENTS

3 Tablespoon ghee or clarified butter
300g fresh spinach leaves
100g fresh paneer cut into 3/4 inch cubes
1 large red onion
1 Tablespoon coriander seeds
1 teaspoon cumin seeds
1 Tablespoon fenugreek seeds
1 Teaspoon red chilli powder
3 green chilled chopped and then pureed
1 Inch ginger finely chopped
3 cloves garlic - smashed and finely chopped
2 large tomatoes skinned and finely chopped

Method

In a large frying pan, dry fry the cumin seeds, fenugreek seeds and coriander seed over medium heat. Be sure to move the seeds around in the pan so that they roast evenly.

Place the roasted seeds in a spice grinder or pestle and mortar and grind to a fine powder. Set aside.

Place the green chillies in the spice grinder with a little water and grind to a fine paste. Set aside.

In a large pot, blanch the spinach for about ten seconds and then empty into a colander and transfer the leaves to a bowl of ice cold water. This will help retain the bright green fresh colour of the spinach.

Squeeze the water out of the spinach and chop it into shreds and set aside.

If you like the idea of frying the cheese, pour some oil into a heavy bottomed pan deep enough to cover the paneer cubes. The oil has to be very hot or the cheese will melt and stick to the bottom.

Throw in a few paneer cubes at a time and brown the exterior nicely before removing them to a paper towel with a slotted spoon.

Now, add the ghee to the frying pan. When the ghee melts, add the onions and fry gently until the are slightly browned and translucent.

Add the spice powder, ginger, garlic, chopped tomatoes and green chilli paste and stir.

Just before you are ready to serve, add the chopped spinach and stir around to mix. Fold the paneer in and serve with rice or naan.

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