Food for the (Gluten Intolerant) Soul

Ingredients:

Paneer

• 300 grams of paneer (cubed)
• 2 tablespoon ghee (clarified butter) or oil
• 1 teaspoon turmeric powder
• 1 teaspoon hing (asafoetida)
• Salt to taste

Spinach

• 500 grams of frozen spinach (thawed and drained

Masala

• 1 large onion (finely chopped)
• 1 tablespoon ghee (clarified butter) or oil
• 3 medium tomatoes (finely chopped) can be tinned tomatoes
• 2 tablespoon garlic
• 2 tablespoon ginger
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1 teaspoon turmeric powder
• 2 teaspoon garam masala powder
• 2 teaspoon coriander
• 2 teaspoon cumin powder
• 1 teaspoon ground coriander seeds
• 1/2 teaspoon black pepper powder
• 2 teaspoon ground fenugreek seeds (or 1 tablespoon kasuri methi)
• 2 teaspoon hing (asafoetida)
• 2-3 green chilies (slit or chopped) optional
• 1 teaspoon red chili powder (adjust to taste) optional
• 1 tablespoon fresh cream (optional)
• 1 tablespoon lemon juice
• Salt to taste

Instructions:

Prepare the Paneer:

• Coat the paneer in 2 tablespoon of ghee or oil, 1 teaspoon turmeric and 1 teaspoon hing (asafoetida).
• Lightly fry the paneer cubes until golden brown on all sides. Set them aside on a plate.

Prepare the Spinach:

• Thaw the frozen spinach and drain any excess water.
• Blend the spinach into a smooth puree. If you want a slightly chunkier texture, you can pulse blend half the spinach and finely chop the rest. Set aside.

Cook the Masala:

• In the same pan, add another tablespoon of ghee or oil.
• Add cumin seeds, mustard seeds, and a pinch of hing (asafoetida) if using. Let them splutter.
• Add chopped onions and sauté until they turn golden brown.
• Add the ginger, garlic and green chilies. Sauté for another 2 minutes until the raw smell disappears.
• Add the chopped tomatoes and cook until they become soft and the oil starts to separate.
• Add the rest of the spices. Cook for 3-4 minutes, stirring frequently.

Combine and Simmer:

• Add the spinach to the masala mixture and stir well.
• Add salt to taste and let the mixture simmer for about 7-10 minutes on low heat, allowing all the flavors to meld together. I like it well cooked and let it cook on low heat for 40 minutes.
• Add the fried paneer cubes to the spinach gravy.
• Stir in the fresh cream (if using). Let it cook for another 2-3 minutes.
• Squeeze in some fresh lemon juice for a bit of tanginess.

Additional Tips:

• Spice it Up: For more heat, increase the amount of green chilies or add a pinch of cayenne pepper.
• Herbal Boost: Add a handful of fresh cilantro or mint leaves when blending the spinach for an extra layer of flavor.
• Butter/Ghee Finish: Drizzle some melted butter or ghee on top before serving for a richer taste.
• Smoky Flavor: To add a subtle smoky flavor, you can use a charcoal smoke method (dhungar) by placing a hot coal in a small bowl within the saag, pouring a little ghee on it, and covering it with a lid for a few minutes.

The perfect side dish and even better the next day.

Recipe reference and US measures

Saag Paneer Recipe Card

Paneer and spinach cooked in a spiced tomato masala, with a shorter or longer simmer.

Yield: Not stated
Simmer: 7 to 10 minutes, or 40 minutes for the longer-cooked version

Ingredients

• 300 g paneer, cubed (about 10½ oz)
• 2 tbsp ghee or oil, for the paneer
• 1 tsp turmeric, for the paneer
• 1 tsp hing (asafoetida), for the paneer
• Salt, to taste
• 500 g frozen spinach, thawed and drained (about 1 lb 2 oz)
• 1 large onion, finely chopped
• 1 tbsp ghee or oil, for the masala
• 3 medium tomatoes, finely chopped, or tinned tomatoes (amount not stated)
• 2 tbsp garlic
• 2 tbsp ginger
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 1 tsp turmeric
• 2 tsp garam masala
• 2 tsp ground coriander
• 2 tsp ground cumin
• 1 tsp ground coriander seeds
• ½ tsp ground black pepper
• 2 tsp ground fenugreek or 1 tbsp kasuri methi
• A pinch of hing, for the masala
• Optional: 2 to 3 green chillies, chopped, and 1 tsp red chilli powder
• Optional: 1 tbsp fresh cream
• 1 tbsp lemon juice

Directions

1. Coat the paneer with 2 tbsp ghee or oil, 1 tsp turmeric, 1 tsp hing and salt. Fry until golden on all sides, then set aside.
2. Thaw and drain the spinach. Blend it smooth, or pulse half and chop the rest for a chunkier texture.
3. Heat 1 tbsp ghee or oil in the same pan. Add the cumin seeds, mustard seeds and a pinch of hing. Cook until the seeds splutter.
4. Add the onion and cook until golden. Add the garlic, ginger and optional green chillies. Cook for 2 minutes.
5. Add the tomatoes and cook until soft and the oil begins to separate. Stir in the remaining spices, except the hing, and cook for 3 to 4 minutes.
6. Stir in the spinach and salt. Simmer on low heat for 7 to 10 minutes, or for 40 minutes for the longer-cooked version.
7. Add the paneer. Stir in the optional cream and cook for 2 to 3 minutes. Finish with lemon juice.

US measures are approximate. For the masala, use a pinch of hing as stated in the method.