Sag Paneer

This classic Sag Paneer offers a vibrant balance of earthy spinach and rich, milky paneer. The fresh spinach is pureed into a smooth, velvety base, while the paneer cubes are deep-fried to a crisp, golden perfection before being gently tossed in the sauce. Aromatic ginger and spicy green chilies provide a warm kick, cutting through the richness of the dish. It is a comforting, satisfying meal that pairs beautifully with naan bread or steamed basmati rice. Perfect for a hearty weeknight dinner or a special vegetarian feast, this dish brings authentic North Indian flavors to your table with minimal effort.

Cooking Method: Frying

Cuisine: Indian

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 100.5

Dietary: Gluten-free, Vegan, Vegetarian

Description

This classic Sag Paneer offers a vibrant balance of earthy spinach and rich, milky paneer. The fresh spinach is pureed into a smooth, velvety base, while the paneer cubes are deep-fried to a crisp, golden perfection before being gently tossed in the sauce. Aromatic ginger and spicy green chilies provide a warm kick, cutting through the richness of the dish. It is a comforting, satisfying meal that pairs beautifully with naan bread or steamed basmati rice. Perfect for a hearty weeknight dinner or a special vegetarian feast, this dish brings authentic North Indian flavors to your table with minimal effort.

Ingredients

3 bunches Spinach
1 large Onion
1 tablespoon Ginger, chopped
3 whole Green Chilies
1/2 teaspoon Turmeric powder
225 grams Paneer
2 tablespoons Oil
1/4 cup Water
1/4 teaspoon Baking soda
to taste Salt
as needed Oil for deep frying

Directions

1
Wash the spinach thoroughly and chop it coarsely.
2
In a pot, combine the chopped spinach, 1/4 cup of water, baking soda, and salt. Cook until the spinach is completely wilted and tender.
3
Allow the cooked spinach to cool slightly, then blend it in a blender until smooth and pureed. Set aside.
4
Cut the paneer into 1-inch cubes. Heat oil in a deep pan or pot. Deep fry the paneer cubes until they are golden brown and crisp. Remove and drain on paper towels.
5
In a separate large pan or kadhai, heat 2 tablespoons of oil over medium heat. Add the chopped onions and saut&# 195;Â© until translucent and lightly golden.
6
Add the chopped ginger, green chilies, and turmeric powder to the pan. SautÃÂ© for another minute until fragrant.
7
Pour the blended spinach puree into the pan with the onion mixture. Stir well to combine.
8
Gently fold in the fried paneer cubes into the spinach gravy. Simmer for 2-3 minutes to allow flavors to meld.
9
Serve hot with naan, roti, or steamed rice.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 100.5kcal

% Daily Value *
Total Fat 8.0g13%
Saturated Fat 1.1g6%
Cholesterol 0.0mg0%
Sodium 62.4mg3%
Total Carbohydrate 6.6g3%
Dietary Fiber 3.3g14%
Sugars 2.1g
Protein 2.9g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The baking soda helps retain the bright green color of the spinach and speeds up the cooking process. Do not overcook the spinach after adding the soda, as it can become mushy.

Ensure the oil is sufficiently hot before frying the paneer to ensure a crisp exterior without absorbing too much oil.

For a creamier texture, you can add a splash of fresh cream or a tablespoon of butter at the end of cooking.

If you prefer a milder flavor, remove the seeds from the green chilies before chopping.

Keywords: sag paneer, spinach curry, paneer, indian food, vegetarian, spinach, ginger, chili, turmeric, curry, main course, easy dinner

Read it online: https://www.chefs-mate.com/recipe/sag-paneer/